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A close-up shot of homemade Cranberry Sauce highlights its vibrant color and texture, perfect for Thanksgiving.

Best Easy Cranberry Sauce

This homemade cranberry sauce recipe is easy to make and results in a vibrant, flavorful side dish that's far superior to store-bought versions. The recipe is adaptable to your preferred level of sweetness and can be customized with various flavor additions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fresh cranberries about 3 cups
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • Optional: Splash of Grand Marnier or Cointreau
  • Optional: Pinch of ground cloves or ginger
  • Optional: Handful of chopped pecans or walnuts

Equipment

  • Medium saucepan
  • Stirring spoon
  • Measuring cups
  • Measuring spoons
  • Zester
  • Knife
  • Cutting board
  • Bowl or container for cooling and chilling
  • Refrigerator

Method
 

  1. In a medium saucepan, combine the cranberries, sugar, water, orange zest, orange juice, and cinnamon stick.
  2. Stir well to dissolve the sugar.
  3. Bring the mixture to a boil over medium-high heat.
  4. Reduce the heat to low and simmer gently for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
  5. Stir occasionally to prevent sticking.
  6. Check for doneness: The sauce is ready when most of the cranberries have burst and the mixture has thickened enough to coat the back of a spoon.
  7. Remove the saucepan from the heat and remove the cinnamon stick.
  8. Pour the cranberry sauce into a bowl or container and let it cool to room temperature.
  9. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the sauce to thicken completely.
  10. Taste the chilled sauce and adjust the sweetness to your liking. Add more sugar or maple syrup, a teaspoon at a time, until you reach your desired sweetness.

Notes

Store cranberry sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the refrigerator overnight before serving. For flavor variations, try adding spices like ground cloves, ginger, or nutmeg. You can also substitute apple cider or red wine for water. If the sauce is too thick, stir in a tablespoon or two of water or orange juice. If the sauce is too thin, simmer for a few more minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).