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How to Make Cranberry Sauce (Easy Fresh Cranberry Sauce)
Easy homemade cranberry sauce with 3 ingredients: simmer 12 oz fresh cranberries with sugar and water 15 minutes, then chill. Serves 8 in 80 minutes.
By the Forkful editorial team · Published
Quick answer
Bring 1 cup sugar and ¾ cup water to a boil, stir in a 12-ounce bag of fresh cranberries, then simmer 12–15 minutes until most berries burst. Cool, then chill about 1 hour; it thickens as it cools. It makes about 2 cups, serves 8 and keeps up to 1 week in the fridge.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 1 h 20 min
- Makes
- 8 servings
Total time includes 1 h of hands-off waiting (resting, rising, chilling or cooling).
Cranberry sauce is on every Thanksgiving table, and many people never realize how easy the homemade version is. It takes three ingredients and about 20 minutes of work, and it tastes brighter and tangier than the canned kind.
The method is simple: dissolve sugar in water, add fresh cranberries and simmer until they pop. The sauce looks thin when hot but sets as it cools, so do not boil it down too far. You can make it a few days ahead, which frees up the stove on the big day.
Ingredients
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- 1 cup granulated sugar (200 g)
- ¾ cup water (180 ml)
- 12 oz fresh or frozen cranberries (340 g), rinsed
- ½ tsp orange zest (optional)
- pinch of salt
Instructions
- Pick through the cranberries and discard any shriveled or soft ones, then rinse.
- In a medium saucepan, stir the sugar, water and salt over medium-high heat until the sugar dissolves and the mixture comes to a boil.
- Add the cranberries and return to a boil, then reduce the heat to a gentle simmer.
- Cook 12–15 minutes, stirring occasionally, until most of the berries have burst and the sauce looks glossy. Stir in the orange zest if using.
- Transfer to a bowl and cool to room temperature. It will thicken as it cools.
- Cover and refrigerate at least 1 hour. Serve chilled or at room temperature.
Tips for the best result
- 1Do not over-cook it. Once most berries have popped, stop; the natural pectin sets the sauce as it chills.
- 2Taste when it is cool. For a tarter sauce use ¾ cup sugar, for a sweeter one up to 1¼ cups.
- 3Swap half the water for orange juice for a fruitier flavor, and add a cinnamon stick while it simmers if you like.
- 4Frozen cranberries work without thawing; add 2–3 minutes to the simmer.
Storage
Store in an airtight container in the refrigerator for up to 1 week. It can be made 1–2 days ahead, and also freezes well for a couple of months.
Frequently asked questions
Why is my cranberry sauce runny?
It is probably still warm. Cranberry sauce thickens a lot as it cools and chills, so wait an hour in the fridge before deciding to cook it longer.
Can I use frozen cranberries?
Yes, straight from the freezer. Add them to the boiling syrup and simmer a couple of minutes longer than fresh.
How far ahead can I make cranberry sauce?
Up to a week ahead in the refrigerator, which makes it one of the easiest Thanksgiving dishes to prepare early.
