Making your own homemade cranberry sauce at home is easier than you might think! This recipe caters to all preferences, whether you’re a fan of a smooth, jam-like sauce or love a chunky, whole berry version. It perfectly balances sweet and tart flavors, and I’m excited to share two secret ingredients that really enhance its taste!
Forget the store-bought versions that often taste too sweet and lack the true cranberry flavor. If you’re spending hours preparing a Thanksgiving feast, why settle for less? My homemade cranberry sauce is simple, not overly sweet, and has a pleasant tartness – just what cranberry sauce should be! The addition of cinnamon and pure vanilla extract brings a subtle, yet noticeable difference.
This cranberry sauce pairs so well with Roast Turkey, Roasted Turkey Breast, in these easy Cranberry Brie Bites, Turkey Burgers, and with Turkey Salad!
The Ingredients
Creating the perfect cranberry sauce starts with understanding your ingredients. Here’s a detailed look at what you’ll need, along with my personal preferences and tips for the best results:
- Cranberries: I prefer using fresh cranberries for their vibrant flavor and firm texture, but frozen cranberries are a great alternative if fresh ones aren’t available. They work just as well without compromising the quality of your sauce.
- Water: Essential for preventing the sauce from becoming too thick, water helps to evenly cook the cranberries and meld the flavors together.
- Sugar: We’ll use plain white sugar to sweeten the sauce. It dissolves easily and provides a clean, sweet taste that doesn’t overpower the natural tartness of the cranberries.
Optional Enhancements:
- Pure Vanilla Extract: Just a half teaspoon can add a layer of warmth and complexity.
- Ground Cinnamon: A half teaspoon of this spice offers a subtle, aromatic flavor.
- A Pinch of Salt: This can help balance and bring out the flavors.
- Additional Spices: Nutmeg, allspice, or cloves can be added for varied flavors.
- Orange Zest: For a citrusy note, consider adding some fresh orange zest.
How to Make Homemade Cranberry Sauce
- In a small saucepan, combine the sugar with water and bring to a gentle boil.
- For a traditional jammy cranberry sauce, add all of the cranberries, and simmer for 8-10 minutes over medium-low heat until the cranberries have burst and the sauce thickened slightly.
- For a whole berry sauce, add ¾ of the cranberries and simmer for 8-10 minutes. Then add the rest of the berries, and simmer for 1 more minute.
- Remove from heat, and allow to cool and thicken for 15-30 minutes before serving or store in an airtight container in the fridge.
Top Tips
- Fresh or Frozen: Both fresh and frozen cranberries work well in this recipe. Fresh cranberries offer a slightly brighter flavor, but frozen are a convenient and equally tasty option.
- Taste and Adjust: Cranberries can vary in tartness. Taste your sauce as it cooks and adjust the sugar accordingly. If it’s too tart, add a bit more sugar; if it’s too sweet, a splash of lemon juice can balance it out.
- Sweetener: While the recipe uses granulated sugar, feel free to experiment with brown sugar for a deeper sweetness, or maple syrup for a unique flavor twist.
- Consistency: If your sauce is thicker than you prefer, gradually add hot water until you reach your desired consistency. This allows you to control the thickness of your sauce easily.
- Thickening Over Time: Keep in mind that cranberry sauce will thicken as it cools. It might seem a bit runny when it’s hot, but it will gain the perfect consistency once it’s cooled down.
- Spice It Up: For an added depth of flavor, consider a pinch of nutmeg, allspice, or cloves. These spices can introduce a warm and complex character to your cranberry sauce.
- Citrus Twist: To create an orange-infused cranberry sauce, reduce the water to 1/4 cup and add 1/2 cup of orange juice plus a teaspoon of fresh orange zest. This adds a refreshing citrus note that pairs beautifully with cranberries.
- Storage: Your cranberry sauce can be stored in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead option. If you have leftovers, don’t worry – it freezes well for up to 3 months.
Frequently Asked Questions
Yes! You can prepare cranberry sauce the day before Thanksgiving, and store it in the fridge until you’re ready to serve.
This recipe is already not overly sweet, most versions use by at least 25% more sugar. If you prefer a tart sauce, you can reduce the sugar to half a cup or replace it with honey or maple syrup.
Store leftover cranberry sauce in the fridge in an airtight container for up to 5 days. Use the leftovers in baking, turkey sandwiches, pinwheels, or simply like jam just add it to porridge or yogurt.
Thanksgiving Menu
If you’re here for Thanksgiving, then I have a complete Thanksgiving menu for you. Check out my complete turkey guide for any turkey questions that you might have, and make sure to check out my roast turkey recipe; it’s THE BEST! No brining or basting is required.
As for the sides, did you know that you can roast brussels sprouts from frozen? These brown sugar glazed carrots are a great classic, and a must on our Thanksgiving table. The classic stuffing is also a big hit, and of course, the creamed corn.
I can’t wait for you to try making this cranberry sauce! It’s easy to tweak to your liking, and I bet it’ll taste great. After you make it, please drop a comment and let me know how it went. If you could also rate the recipe, that would be awesome. Your comments and ratings really help me and everyone else who wants to try the recipe. Hope you love your homemade sauce and it adds something special to your meals!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cranberry Sauce Recipe
Ingredients
- ¾ cup (150 g) granulated sugar
- ¾ cup (180 ml) water
- 12 ounces (340 g) cranberries fresh and rinsed,¼ or frozen
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- In a small saucepan, combine the sugar with water and bring to a gentle boil.
- For a traditional cranberry sauce, add all of the cranberries, and simmer for 8-10 minutes over medium-low heat until the cranberries have burst and the sauce thickened slightly.
- For a whole berry sauce, add ¾ of the cranberries and simmer for 8-10 minutes. Then add the rest of the berries, and simmer for 1 more minute.
- Remove from heat, and allow to cool and thicken for 15-30 minutes before serving or store in an airtight container in the fridge.
Notes:
- Brown sugar can be substituted with maple syrup or granulated sugar.
- Fresh or frozen cranberries can be used in this recipe.
- You can adjust the consistency with hot water to your preference.
- For extra flavor, add a pinch of nutmeg, allspice, and cloves.
- For an orange-flavored cranberry sauce, use just 1/4 cup of water and add 1/2 cup of orange juice and a teaspoon of fresh orange zest.
- Store in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Gail Wilson says
I like putting freshly squeezed orange juice & some grated rind in my cranberries, mmm so yummy. Gail
Diana says
Thanks for sharing this with me! I love an orange infused cranberry sauce!