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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with water and sugar until most berries burst and the sauce thickens. Let it cool for a naturally thick, tart-sweet side that’s easy to make ahead.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 1 bag (12 oz) cranberries fresh, rinsed and picked over

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water and sugar in a 2-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Stir in the cranberries and return the mixture to a boil.
  4. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  5. Remove the saucepan from the heat.
  6. Let the sauce cool for at least 30 minutes; it will thicken more as it cools.
  7. Refrigerate until ready to serve.

Notes

For the thickest texture, let the sauce cool completely before serving. Store covered in the refrigerator for up to 10 days; freeze for up to 3 months. This sauce is naturally vegan and gluten-free, so no dietary swap is needed.