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Cranberry Sauce

A simple, vibrant homemade cranberry sauce with the perfect balance of sweetness and tartness. This classic holiday staple comes together in minutes and tastes infinitely better than store-bought versions.  
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 cups (approximately 8 servings)
Course: Sauces-condiments
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar or ¾ cup honey or maple syrup
  • ¾ cup water preferably filtered
  • 12 oz fresh or frozen cranberries

Method
 

  1. Prepare the syrup base
  2. Combine the sugar (or maple syrup/honey) and water in a large saucepan over medium heat. This creates the sweet base that will balance the natural tartness of the cranberries. Make sure to use a pan large enough to accommodate the cranberries that will be added later.
  3. Dissolve the sugar
  4. Stir the mixture continuously until the sugar is completely dissolved. This ensures a smooth sauce without any graininess. Continue heating until the mixture comes to a gentle simmer.
  5. Add cranberries
  6. Add the cranberries to the simmering syrup and bring to a gentle boil. Then lower the heat and allow the mixture to simmer uncovered for 12-15 minutes, stirring occasionally. The cranberries will begin to pop as they cook, releasing their pectin which naturally thickens the sauce.
  7. Adjust sweetness
  8. As the cranberries burst and the sauce thickens, taste and adjust sweetness if necessary. You can add a little more sugar or sweetener if you prefer a less tart sauce, or a squeeze of lemon juice if you want to increase the tartness.
  9. Cool before serving
  10. Remove the saucepan from the heat and allow the cranberry sauce to cool to room temperature before serving. The sauce will continue to thicken as it cools, reaching its perfect consistency.

Notes

  • Store leftover cranberry sauce in an airtight container in the refrigerator for up to 2 weeks.
  • For added flavor, consider including orange zest, cinnamon, or a splash of vanilla extract.
  • The natural pectin in cranberries makes this sauce gel beautifully without additional thickeners.
  • Cranberry sauce can be made several days in advance of serving.
  • For a smoother texture, you can blend the sauce after cooking or press it through a fine-mesh sieve.