Easy Classic Cranberry Sauce

Save this recipe on:

A holiday staple that never goes out of style, Easy Classic Cranberry Sauce brings just the right balance of sweet and tart to your table. With its jewel-like color and comforting aroma, this sauce adds a bold, fruity punch to roasted meats and festive spreads. Whether you’re making it for Thanksgiving dinner or a casual fall gathering, it’s the kind of side dish that instantly elevates the entire meal.

What makes this recipe so timeless is its simplicity. Made with just a few ingredients — fresh cranberries, sugar, water, and a hint of citrus — it transforms into a thick, luscious sauce in under 15 minutes. It’s the perfect blend of tradition and ease, allowing you to focus on other parts of your feast while still serving something deeply flavorful and homemade.

---

Why You’ll Love This Easy Classic Cranberry Sauce

• It’s made with only 3 to 4 basic ingredients
• Naturally gluten-free and vegan-friendly
• Cooks in about 10–15 minutes
• Can be made ahead and stored for days
• A colorful and flavorful companion to savory dishes

---

Preparation Phase & Tools to Use

To make the perfect cranberry sauce, you’ll need a few essential tools:

• Medium Saucepan: This is where all the magic happens. A heavy-bottomed saucepan distributes heat evenly to prevent scorching.
• Wooden Spoon or Silicone Spatula: Ideal for stirring and helping break down the cranberries without damaging your cookware.
• Measuring Cups and Spoons: Precision matters with sugar and liquids, so don’t eyeball it.
• Zester or Grater (optional): If you’re adding orange zest, this tool ensures a fine, aromatic finish.
• Airtight Container or Jar: For cooling and storing leftovers — cranberry sauce tastes even better the next day.

These basic tools make the process smooth and mess-free, even for beginner cooks.

---

Preparation Tips

Start by rinsing your cranberries thoroughly to remove any stems or soft berries. Using fresh cranberries yields the best texture, but frozen can work in a pinch — just don’t thaw them before cooking. Adjust sugar to taste: if you like your sauce on the tart side, reduce it slightly. For a festive twist, you can infuse the water with cinnamon sticks or star anise. Simmer gently and stir occasionally, allowing the berries to pop and the sauce to thicken naturally. Don’t worry if it looks runny at first — it will set beautifully as it cools.

---

Ingredients for Easy Classic Cranberry Sauce

• 12 oz (about 3 cups) fresh or frozen cranberries
• 1 cup granulated sugar (adjust to taste)
• 1 cup water
• Zest of 1 orange (optional, for extra flavor)
• Pinch of salt (enhances overall flavor)
• Optional add-ins: 1 cinnamon stick, 1 star anise, 1/4 tsp vanilla extract, or a splash of orange juice for added depth

---

Step 1: Rinse and Sort the Cranberries

Start by placing the cranberries in a colander and rinsing them under cool water. Pick out and discard any soft, shriveled, or discolored berries. This ensures the best taste and texture in your finished sauce.

---

Step 2: Combine Ingredients in a Saucepan

In a medium saucepan, combine 1 cup of water and 1 cup of sugar. Stir together and bring to a gentle simmer over medium heat. This step dissolves the sugar and creates a sweet base for your sauce.

---

Step 3: Add the Cranberries

Once the sugar has fully dissolved, add the cranberries to the saucepan. Stir gently to coat them with the syrup. If using orange zest, cinnamon stick, or other optional spices, add them now for a richer flavor profile.

---

Step 4: Simmer Until Berries Pop

Let the cranberries simmer gently for about 10–12 minutes. You’ll hear them pop as they break down. Stir occasionally to prevent sticking. Continue simmering until the mixture thickens and most berries have burst.

---

Step 5: Taste and Adjust

Remove from heat and taste the sauce. If it’s too tart, stir in a bit more sugar. If too sweet, a splash of orange juice or a pinch more zest can balance it out. Remove any whole spices used, like cinnamon sticks or star anise.

---

Step 6: Cool and Store

Let the sauce cool in the pan for about 10 minutes, then transfer it to a serving dish or airtight container. It will continue to thicken as it cools. Store in the fridge for up to 7–10 days.

---

Notes

This cranberry sauce thickens as it cools, so don’t worry if it appears a bit runny when warm. For a smoother texture, you can mash the cranberries slightly while cooking or blend the finished sauce once cooled. The flavor deepens over time, making it an ideal make-ahead dish for holiday meals. It also doubles as a spread for sandwiches, a topping for desserts, or a mix-in for yogurt and oatmeal.

---

Watch Out for These Mistakes While Cooking

• Overcooking the Sauce: Once the berries burst and the sauce begins to thicken, take it off the heat to avoid burning or bitterness.
• Skipping the Stirring: Without occasional stirring, the sugar may settle and stick to the bottom of the pan.
• Not Adjusting Sweetness: Taste before cooling. Cranberries are very tart, and sweetness levels can vary depending on your personal preference.
• Using Only Frozen Cranberries Without Adjustments: Frozen berries release more moisture. If using them, consider simmering a few extra minutes.

---

Storage Instructions

Store your cranberry sauce in an airtight container or glass jar in the refrigerator. It will keep well for up to 10 days and the flavor improves over time. You can also freeze it for up to 2 months — thaw overnight in the fridge before serving. Serve chilled, at room temperature, or gently warmed depending on preference.

---

Estimated Nutrition

(Per 1/4 cup serving)

• Calories: 110
• Carbohydrates: 28g
• Sugar: 24g
• Sodium: 2mg
• Fat: 0g
• Saturated Fat: 0g
• Fiber: 2g
• Protein: 0g

---

Frequently Asked Questions

Can I make cranberry sauce ahead of time?

Yes! In fact, it’s better when made a day or two in advance. It thickens and develops deeper flavor as it rests.

Can I use frozen cranberries?

Absolutely. No need to thaw them first — just increase cooking time slightly to account for extra moisture.

Is cranberry sauce served hot or cold?

Traditionally, it’s served chilled or at room temperature, but you can gently warm it if preferred.

How do I make it less sweet?

Reduce the sugar to 3/4 cup or add a splash of lemon or orange juice at the end to brighten the flavor.

Can I add other fruits?

Yes! Diced apples, pears, or even chopped dried figs or raisins make excellent additions.

What if I don’t have orange zest?

You can skip it or replace with a bit of lemon zest or a dash of cinnamon for warmth.

Can I blend it for a smoother texture?

Yes, after cooling slightly, use an immersion blender or food processor for a smoother finish.

How long does cranberry sauce last in the fridge?

It stays fresh for 7–10 days in a sealed container.

---

Conclusion

Easy Classic Cranberry Sauce is the ultimate make-ahead side that brings vibrant color, flavor, and tradition to your holiday spread. Whether spooned over turkey, spread onto leftover sandwiches, or swirled into breakfast dishes, its versatility and simplicity make it a must-have every season. With just a few ingredients and one pot, you’ll create something that feels both nostalgic and gourmet in under 20 minutes.

---

Print

Save this recipe on: