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Easy Homemade Cranberry Sauce Recipe for Thanksgiving and Holiday Dinners

Easy Homemade Cranberry Sauce Recipe

This classic homemade cranberry sauce takes only a few minutes of preparation and a short simmer on the stove. Fresh cranberries, sugar, and optional orange zest create a vibrant sauce that thickens naturally as it cools.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Fresh cranberries
  • 1 cup Granulated sugar
  • 1 cup Water
  • 1/4 teaspoon Fine salt
Optional Flavor
  • 1 teaspoon Finely grated orange zest
Optional Flavor Variation
  • 1/2 cup Freshly squeezed orange juice
  • 1/2 cup Water
  • 1/2 teaspoon Ground cinnamon
  • 1 teaspoon Vanilla extract
  • 1 small pinch Ground cloves

Method
 

Step-by-Step
  1. Rinse the cranberries under cool water and remove any soft, shriveled, or damaged berries.
  2. Combine the sugar, water, salt, and orange zest in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Add the cranberries and return the mixture to a boil.
  4. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally. Most of the berries should burst and the liquid should lightly coat a spoon.
  5. Remove the saucepan from the heat and let the cranberry sauce cool. It will continue to thicken as it cools.
  6. Transfer the sauce to a serving bowl, cover, and refrigerate until cold for at least 1 hour, preferably 1–2 hours.

Notes

Cranberries contain natural pectin, so no additional thickener is usually needed. Frozen cranberries may be used without thawing, but they generally need approximately 2–4 additional minutes of simmering. Store the covered sauce in the refrigerator for about 7–10 days. Avoid extended boiling, which can create an overly thick, jam-like texture.