This recipe for classic Cranberry Sauce is so easy and made with just 3 ingredients. No matter how many batches of cranberry sauce I’ve made, I always come back to this one. It’s simple, it’s classic, and the best.
Once you try homemade cranberry sauce, there’s just no going back to store-bought canned versions. It’s better in taste, texture, and presentation. Pair this iconic holiday side dish with your Juicy Roast Turkey for a burst of sweet-tart flavor in every bite.
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My family loves cranberries for the holidays, from Sugared Cranberries (and you can use leftovers to make this sauce!) to moist and fluffy Cranberry Bread. If you are looking for a go-to cranberry sauce, this is it! Plus, you can change it up in so many different ways and make it your own (see variations below).
Cranberry Sauce Video
Watch the video tutorial and see how easy it is to make this 3-ingredient cranberry sauce. It’s true what they say – the simplest recipes are the best!
Classic Cranberry Sauce Recipe
Homemade Cranberry Sauce is iconic for the holidays and a staple of our Thanksgiving menu every year. Nothing pairs better with Thanksgiving Turkey. The combination of sweet and tangy with savory meats is irresistibly good.
Read on for our tips on how to sweeten this recipe the natural way, without processed sugar. We’ve also included some fun variations to really make this recipe your own because there are a hundred ways to make cranberry sauce.
I think cranberry sauce is underrated and should be enjoyed year-round, so I stock up when I see cranberries in the grocery store (starting in October) and stash them in my freezer. Thankfully, homemade cranberry sauce also freezes beautifully (see make-ahead tips below), so go ahead and make a double batch if you’d like extra.
Ingredients for Cranberry Sauce
You don’t need much to make a good cranberry sauce (scroll down to get the full amounts available in the recipe card):
- Sweetener – Use your choice of granulated sugar or a natural sweetener, like honey or maple syrup. My favorite is maple syrup because it adds a nice layer of maple flavor.
- Cranberries – We love making this recipe with whole fresh cranberries. Many grocery stores will carry bags of fresh cranberries when they’re in season.
- Water – I always start with filtered water
Did you know?
You don’t need cornstarch to set this perfect cranberry sauce. Cranberries contain pectin, a natural thickener that is released when the berries are heated. If you simmer the sauce long enough, it will thicken all on its own.
Can I Use Frozen Cranberries?
Yes, this recipe will work with frozen cranberries, too. Frozen cranberries will take a little longer to come to a boil and simmer, but the texture always turns out just as delicious.
It’s easy to freeze fresh cranberries. Keep them in their original bags and put it into a freezer-safe bag to prevent freezer burn. They’ll keep frozen for up to a year, and we always have a stash in our freezer.
How to Make Cranberry Sauce from Scratch
We just love how quickly this recipe comes together on the stovetop. It’s just 3 steps:
- Dissolve the Sugar – In a saucepan, combine your sweetener of choice with water on the stovetop, and bring it to a simmer. Stir until the sugar has completely dissolved.
- Add Cranberries and Cook – Add the cranberries to the pot and let them come to a low boil, then cook, uncovered, until the sauce thickens. Remember to stir occasionally.
- Cool and Serve – Stir in additional sweetener to taste, then leave the cranberry sauce to cool. See below for easy serving suggestions.
Pro Tip:
If your cranberry sauce still tastes a bit bitter or too tart after it’s cooked, you can add more sweetener to taste.
Easy Variations
My favorite variation is this classic and simple version, but there are so many ways you can change up and enjoy this sauce. Below are more easy variations and add-in ideas (see the recipe card for more detailed instructions):
- Cranberry Orange Sauce
- Lemon zest and freshly-squeezed lemon juice
- Orange zest and orange juice
- Dried cherries and pecans
Is Cranberry Sauce and Cranberry Relish the same?
Cranberry relish is generally more bitter and is made from raw cranberries minced up in a food processor.
Can I add less sugar?
Yes! Less sugar or added sweetness will result in a more tart and tangy sauce. Start with ½ cup of sweetener and add more to taste.
Ways to Serve Cranberry Sauce
We’ll often serve this homemade sauce cold or at room temperature. Here are just some of the many ways to enjoy it:
- Roasts – Pair it with succulent roasts like your Spatchcock Turkey, Beef Tenderloin, Pork Tenderloin, or Baked Ham.
- Stuffing – it pairs great with Thanksgiving stuffing.
- Bread – Spread the sauce over fluffy Dinner Rolls or even over toast in the morning. It’s also great to spread in a Chicken Salad sandwich.
- Topping – Cranberries make a great topping for desserts like Cheesecake.
Make-Ahead
This classic condiment keeps well for days after it’s made. Be sure to cool completely to room temperature before storing. Here’s how to store leftover cranberry sauce:
- To Refrigerate: Store the cooled cranberries airtight in the fridge for up to 1 week.
- Freezing: You can freeze homemade cranberry sauce for up to 3 months. Seal it in a freezer-safe container or freezer bag to store, and defrost it in the fridge before serving.
We can’t wait for you to try this simple yet unbelievably tangy and tasty 3-ingredient cranberry sauce.
More Cranberry Recipes
Can’t get enough cranberries for the holidays? Check out even more easy cranberry recipes:
- Sparkling Cranberry Pineapple Punch
- Cranberry Orange Scones
- Cranberry Bundt Cake
- Sweet Potato Kale Salad with Cranberries
- Apple Cranberry Danish
- White Chocolate Cranberry Cookies
- Pear Salad with Goat Cheese and Cranberries
Easy Cranberry Sauce Recipe
Ingredients
- 1 cup granulated sugar, or 3/4 cup honey or maple syrup, plus more to taste
- 3/4 cup water, preferably filtered
- 12 oz fresh or frozen cranberries
Instructions
- In a large saucepan, combine sugar (or maple syrup or honey) and water. Set over medium heat and stir to dissolve the sugar.* Add cranberries and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.
- Add more maple syrup, honey, or sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.
Notes
- If You are using a liquid sweetener like honey or maple syrup, you can just combine everything in the saucepan all at once and bring to a boil.
- Optional Add-ins: Add any of these at the start of cooking:
- 2 wide strips of lemon zest, plus 1 Tbsp lemon juice
- 2 wide strips of orange zest, plus 1/4 cup orange juice
- 1/2 cup dried cherries
- 1/2 cinnamon stick
- To Store: Once cranberry sauce has cooled to room temperature, transfer to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months in a freezer-safe container.
Nutrition Per Serving
Filed Under
I tasted it while it was still warm too. Lol Couldn’t wait. Looking forward to having it with thanksgiving dinner tomorrow.
So easy to make.
I just made this and added the lemon zest as suggested. It’s still warm, but had a taste and its so so good and so easy to make! Thank you, can’t wait to serve it this Thursday!
I cut back on sugar and added about a tablespoon of maple syrup and a teaspoon of orange juice concentrate, oh my sooo good!
Sounds good,I like to add a little almond extract,zested lemon or lime,mandarin oranges,and a handful of roughly crushed walnuts to my recipe
I can’t believe how easy this was. I’ve never made fresh cranberry sauce.
Hi Natasha, which recipe is the one you make usually out of all the ways you posted? I’m asking bcuz it’s going to be my first time ever attempting to make this sauce and is there a jellied version?
TIA
Hi Kim! I don’t have a jellied version. This is my go-to, it’s just a very traditional and classic cranberry sauce and works well.
SKIP all of the commentary and give us the recipe. Ingredients amounts appear NOWHERE on this page. FORGET YOU!
Hi Gary. This recipe is structured like most recipes online. I don’t recommend skipping the blog post because I include notes and very important information there that I cannot go into detail about in the recipe card. The recipe card is located at the very bottom of the blog post. There is also a “jump to recipe” shortcut button at the top of the page.
Just wanted to say you have a lot of patience and grace for such a nasty comment! Thanks for the recipe— will be making this for Thanksgiving!
You’re very welcome, Carrie! Thank you and Happy Thanksgiving to you and your family.
Hi Natasha,
If my sauce is still too watery at the end how can I thicken it up ? It smells so good cooking ! Just may have added a lil too much liquid I was eyeballing
Hi Kels, just let it keep simmering uncovered for a little longer. Also keep in mind it thickens up as it cools.
really good recipe but where it says how many servings and I change how many servings, it says 2 cup still
Hi Hazel! Unfortunately the notes next to the servings doesn’t change, since it’s not part of the calculator.
So simple. I just love the flavor of cranberries. Thanks so much.
You’re welcome! I’m so happy you enjoyed it, Ann!
Fresh cranberry sauce is an important addition to our Thanksgiving dinner. However, I like to spice mine up with cinnamon, allspice and nutmeg. Then the juice and zest of one orange.
Sounds great!
Can you substitute Splenda or Swerve for the sugar or Sugar Free Maple syrup???
Hi Diana! I haven’t tested that but I think it would be fine.
I am diabetic, so last year I made mine with the granulated Splenda Monkfruit Blend. Just make sure that you use a sweater that measures 1:1 like sugar.
I love this recipe but I strain my cranberry sauce because my family doesn’t like the texture of whole cranberries. Jellied for my household!
Thank you so much for sharing that with me, Peggy! I’m glad you found a way to make it work for you all!
Do you add add-ons in addition to or in place of? Example: orange juice in addition to water or sweetener? And no adjustments needed on rest of recipe?
Yes, there are so many ways you can change up and enjoy this sauce. You can check the Easy Variations in the recipe for ideas.
I chopped a couple tablespoons of fresh ginger and used Simply Orange pulp-free orange juice instead of water. If the store hadn’t been out of oranges I would have used some of the zest, but it was awesome regardless.
Hello! Do you add ALL of the add-ins, or just what sounds good personally?
Also, does “at the start of cooking” mean in step #1 (and if so, during which part)?
Thank you!
Hi Vanessa! I don’t add them all together, I really enjoy the original classic version prior to the add ins. You can add them all, or just a few, whatever sounds good to you. Yes- add in step one.
How would I go about canning this? I love this recipe and if I could just can it to have access to at all times I would be living in cranberry heaven!!
Hi Valerie! I have not tried canning this to advise.
Did you can this recipe? How did it turn out?
This recipe was very easy to follow & it came out delicious. Never ever using canned cranberry sauce again. Highly recommended!
Yes, homemade is so much better and healthier. Glad you loved this recipe!
Thank you for the very rare orange-free recipe! I used maple syrup and it is absolutely divine. My first time making cranberry sauce and I will never go back to the can. Happy Thanksgiving and thanks again!
That’s wonderful, Leila! I’m so glad you loved the the recipe.
I had once a cranberry sauce with walnuts bits. It tasted so good.
Do you think it would be good to use fresh walnuts or roasted nuts? Thank you for your advice.
Hi there, it sounds like a good idea but I haven’t personally tested that one yet to advise. If you do an experiment, we’d love to know how it goes!
Thank you for your cranberry sauce recipe. I just added to your recipe 1/2 cup of walnuts cut in medium size like peas when the cranberry sauce was at room temperature. It is delicious.
I tried many other recipes of your kitchen and I was never wrong. Everybody loved your tasty recipise easy to prepare.
You’re welcome! I’m so happy you enjoyed it, Consuela!