Here’s my basic homemade cranberry sauce that you can either make traditional and jammy version, or make a whole berry cranberry sauce instead. It’s not overly sweet, just a little bit tart, and it’s super flavorful thanks to my 2 secret ingredients that make all the difference!
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The Best Homemade Cranberry Sauce
I never liked store-bought cranberry sauce, it’s too jammy and does not taste like cranberries (more like really sweet jam!). I know that some people like it, but if I’m gonna hours in the kitchen cooking a Thanksgiving dinner for my family, I’m not going to ruin the roast turkey by slathering overly sweet cranberry sauce on it!
So here comes the most amazing homemade cranberry sauce recipe that I’ve been using for years! It’s quite basic, not too sweet, and a bit tart = exactly how it should be! But to make it even more flavorful, I add a touch of cinnamon and pure vanilla extract and that makes all the difference.
Try this recipe, and trust me, it will be the best cranberry sauce that you will ever have!
The Ingredients
To make a basic cranberry sauce, you just need 3 ingredients and the rest are optional:
- Cranberries – fresh or frozen.
- Water.
- Sugar – just white granulated sugar.
- A pinch of cinnamon, a pinch of salt, and pure vanilla extract.
How to Make Homemade Cranberry Sauce
- 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.
Top Tips
- 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.
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 yougurt.
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.
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 (150g) granulated sugar
- ¾ cup (180ml) water
- 12 oz (340g) 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
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