This easy homemade cranberry sauce is my go-to side dish for holiday meals and beyond. It’s tart, sweet, and comes together in one pot with just a few simple ingredients. Whether I’m pairing it with roast dinners, spreading it on sandwiches, or spooning it over desserts, this cranberry sauce always adds a burst of bold flavor.
Why You’ll Love This Recipe
I love how effortless this cranberry sauce is to make. It takes less than 20 minutes and tastes so much better than anything from a can. It’s made with whole cranberries, gently simmered until they burst into a thick, jammy sauce. I can control the sweetness, add spices, or keep it classic. It’s naturally gluten-free, vegan, and always a crowd favorite at the table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Fresh or frozen cranberries
- Granulated sugar
- Water or orange juice
- Orange zest (optional, for brightness)
- Cinnamon stick or ground cinnamon (optional, for warmth)
directions
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I combine the cranberries, sugar, and water (or orange juice) in a medium saucepan over medium heat.
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I stir occasionally, bringing the mixture to a gentle boil.
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Once boiling, I reduce the heat and let it simmer for about 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
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I stir in the orange zest and cinnamon if using, then remove the pan from heat.
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I let the sauce cool to room temperature—it will continue to thicken as it cools.
Servings and timing
This recipe makes about 2 cups of cranberry sauce and serves 6–8 people as a side. It takes 5 minutes to prep and about 15 minutes to cook, making it ready in 20 minutes total.
Variations
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I swap half the sugar for maple syrup or honey for a richer sweetness.
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For a spiced version, I add cloves, nutmeg, or star anise.
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Sometimes I stir in chopped apples or pears for texture and extra fruit flavor.
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A splash of red wine or port adds depth and makes it feel extra special for holiday dinners.
storage/reheating
I store leftover cranberry sauce in an airtight container in the fridge for up to 10 days. It can also be frozen for up to 2 months. To serve again, I let it thaw in the fridge overnight, or gently warm it on the stove if I want it served hot.
FAQs
Can I make cranberry sauce ahead of time?
Yes, I always make it a few days in advance. It saves time and the flavor actually gets better as it sits.
Can I use frozen cranberries?
Absolutely. I use them straight from the freezer—no need to thaw. Just extend the cooking time by a few minutes.
How do I make it less tart?
I simply add a bit more sugar or swap water for orange juice to balance the tartness with a touch of natural sweetness.
Can I serve it warm or cold?
I like it both ways. It’s delicious chilled but also great warm, especially right after it’s made.
What can I do with leftovers?
I spread it on toast, swirl it into oatmeal or yogurt, use it as a sandwich spread, or even spoon it over cheesecake or ice cream.
Conclusion
This homemade cranberry sauce is a holiday staple I can make in minutes with ingredients I trust. It’s bright, flavorful, and endlessly adaptable to my tastes. Whether I’m hosting a big gathering or just want a touch of seasonal flavor on my plate, this cranberry sauce never disappoints.
Print
Easy Homemade Cranberry Sauce with Fresh or Frozen Berries
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 2 cups (6–8 servings)
- Category: Side Dish, Condiment, Holiday
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Easy Homemade Cranberry Sauce is tart, sweet, and ready in just 20 minutes using fresh or frozen cranberries. Bursting with natural flavor and customizable with citrus and spices, it’s the perfect holiday side dish or year-round condiment that’s naturally vegan, gluten-free, and always crowd-pleasing.
Ingredients
- 12 oz fresh or frozen cranberries
- 3/4 to 1 cup granulated sugar (adjust to taste)
- 1 cup water or orange juice
- 1 tsp orange zest (optional)
- 1 cinnamon stick or 1/4 tsp ground cinnamon (optional)
Instructions
- In a medium saucepan, combine cranberries, sugar, and water (or orange juice) over medium heat.
- Stir occasionally and bring to a gentle boil.
- Reduce heat and let the mixture simmer for 10–15 minutes, stirring occasionally, until most cranberries burst and the sauce thickens.
- Stir in orange zest and cinnamon, if using. Remove from heat.
- Let sauce cool to room temperature; it will continue to thicken as it cools.
- Serve warm or chilled.
Notes
- For a deeper flavor, swap some of the sugar for maple syrup or honey.
- Add a pinch of cloves, nutmeg, or star anise for a spiced version.
- Stir in chopped apples, pears, or a splash of port wine for holiday flair.
- Sauce thickens more as it cools—adjust cooking time for desired consistency.
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