Classic cranberry sauce is made with just three ingredients - fresh cranberries, sugar, and water - and takes about 20 minutes from start to finish. It is tart, bright, and so much better than anything from a can.
The sauce thickens naturally as the cranberries burst and cool, so it needs about 1 to 2 hours to set up before serving. Make it the day before and store it in the fridge - it tastes better after resting and it frees up your stove on the day of the meal. It is a staple for Thanksgiving and Christmas dinners and is easy enough to make every time.
If you are planning the full holiday table, check out these Friendsgiving side dishes for more inspiration, or these Thanksgiving desserts to round out the menu.
Ingredients
- Fresh cranberries
- Sugar
- Water
See recipe card for quantities.
Instructions
Preparation: Rinse the fresh cranberries and pick out any that are soft or damaged. Measure out the sugar and water before starting so everything is ready to go.
Step one: Add the sugar and water to a medium saucepan. Heat over medium-high, stirring, until the sugar is fully dissolved.
Step two: Add the fresh cranberries to the saucepan and bring the mixture to a boil.
Step three: Reduce the heat to a simmer and cook for 12 to 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
Step four: Transfer the cranberry sauce to a heat-safe serving dish or bowl. Allow it to come to room temperature before serving, or cover and refrigerate for later. The sauce will continue to thicken as it cools.
Hint: Do not rush the simmering step - letting the cranberries cook down fully is what gives the sauce its thick, jammy texture. If it still looks thin after 15 minutes, give it another 3 to 5 minutes on low heat.
Recipe Tips for Success
- Use fresh cranberries rather than frozen for the best flavor and texture - fresh cranberries have more pectin which helps the sauce set up properly.
- Make this at least a day ahead - the flavor becomes more balanced and the sauce sets up to a better consistency after resting overnight in the fridge.
- If you prefer a smoother sauce, press the cooked cranberries through a fine mesh strainer before transferring to the serving dish.
- This recipe is easy to double for a larger crowd - the sauce keeps well in the refrigerator for up to a week.
Storage
Store classic cranberry sauce in an airtight container in the refrigerator for up to 1 week. It can also be frozen in a freezer-safe container for up to 2 months - thaw overnight in the refrigerator before serving.
Complete the Occasion
Classic Cranberry Sauce
Ingredients
- 1 cup sugar
- ¾ cup water
- 12 oz cranberries fresh
Instructions
- Rinse cranberries and pick out any soft or damaged ones. Measure out sugar and water.
- Add sugar and water to a medium saucepan. Heat over medium-high, stirring, until sugar is fully dissolved.
- Add cranberries and bring to a boil.
- Reduce heat to simmer and cook for 12 to 15 minutes, stirring occasionally, until cranberries have burst and sauce has thickened.
- Transfer to a heat-safe serving dish. Allow to come to room temperature before serving, or cover and refrigerate. Sauce continues to thicken as it cools.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months - thaw overnight in the refrigerator. **Recipe Tips**
* Use fresh cranberries for best flavor and texture.
* Make at least a day ahead — flavor and texture improve overnight.
* Press through a fine mesh strainer for a smoother sauce.
* Recipe doubles easily and keeps well for a larger crowd.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
