Classic Cranberry Sauce

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This classic cranberry sauce recipe uses just three simple ingredients to create the perfect holiday side dish. Fresh cranberries simmer with sugar and water until they burst into a sweet and tangy sauce that tastes infinitely better than anything from a can.

Are you tired of the canned cranberry sauce that slides out in one wobbly cylinder? I used to reach for that can every Thanksgiving or for a holiday classic season until I discovered how incredibly easy it is to make homemade cranberry sauce.

With just three simple ingredients, this classic cranberry sauce turns fresh cranberries into a bright, tangy side that pairs perfectly with my roasted turkey, holiday ham, and all your festive favorites.

If you have leftover cranberries, you should try my Broccoli Cranberry Salad next!

Why I love this recipe

• Only three ingredients make this recipe incredibly budget-friendly and stress-free during the busy holiday season.
• It comes together in 20 minutes of active cooking time, giving me more time to focus on other dishes.
• I love that it practically makes itself, can be made ahead, stored in the fridge, and costs so much less than the jarred version without compromising on flavor.
• I can make it ahead and just chill it in the fridge, which takes so much pressure off my holiday cooking schedule.

Ingredients

• Sugar and water – Balance the tartness of the cranberries and helps the berries cook down into a shiny, saucy consistency.
• Fresh cranberries – The star of the show! Pick firm, plump berries with a deep red color, as they’ll give your sauce that vibrant look and classic tangy flavor.

Step by step

1. In a medium-high heat saucepan, combine sugar and water. Heat over medium-high, stirring occasionally until the sugar is fully dissolved.
2. Stir in the cranberries and let the mixture come to a boil. Reduce the heat and simmer for 12–15 minutes, or until the cranberries begin to pop.
3. Pour the sauce into a heat-safe bowl or dish, and allow it to cool to room temperature before serving or refrigerating for later use.

Variations

I love experimenting with cranberry sauce to create different flavor combinations throughout the holiday season. Here are a few ideas:

• For a citrus twist, add the zest of one orange and a splash of fresh orange juice during the last few minutes of cooking.
• If you enjoy warm spices, try stirring in a cinnamon stick, a few whole cloves, or a pinch of ground ginger while the sauce simmers.
• For a more sophisticated touch, mix in a tablespoon of port wine or Grand Marnier after removing the sauce from the heat.
• Add diced pears or apples to make a chunky fruit sauce that’s absolutely delicious.

Serving suggestions

This classic cranberry sauce pairs beautifully with roasted turkey breast, chicken, or pork tenderloin. It’s also great as a spread for sandwiches, a topping for cheesecake or pancakes, or even swirled into oatmeal or yogurt for a quick, flavorful breakfast. I also love serving it alongside cheese boards for a touch of sweetness.

Storage

Keep the sauce in an airtight container in the refrigerator for up to 3 days. It will continue to thicken as it chills, which is perfectly normal.

To make it even further in advance, freeze the sauce for up to three months in a freezer-safe container, leaving a little room at the top for expansion. When ready to serve, thaw it overnight in the refrigerator and give it a good stir.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!