Homemade Cranberry Sauce
Bright, glossy homemade cranberry sauce with fresh cranberries, orange juice and a hint of zest. Four ingredients and ready in 15 minutes.
6% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 12 min
- Resting
- 1 hr
- Serves
- 8
- Calories
- 100
- Protein
- 0 g
- Per serving
- $0.41
Why this recipe works
Homemade cranberry sauce takes 15 minutes and tastes fresher and less sweet than the canned kind. It also keeps for two weeks in the fridge, so it's the easiest Thanksgiving dish to make ahead.
- Cranberries are naturally high in pectin, so the sauce sets on its own as it cools, no thickener needed.
- Orange juice and zest round out the sharp tartness better than water alone.
- Simmering only until most berries burst keeps some whole, for a sauce with texture rather than jelly.
Ingredients
You will need
- Medium saucepan
- Wooden spoon
Method
Tap a step number to mark it done.
Dissolve the sugar
Stir the sugar, orange juice, water and salt in the saucepan over medium heat until the sugar dissolves.
Simmer
Add the cranberries and bring to a boil, then lower to a steady simmer. Cook, stirring now and then, until most of the berries have burst and the sauce thickens, 10 to 12 minutes.
Finish
Stir in the orange zest. The sauce will look loose but thickens a lot as it cools.
Cool
Cool to room temperature, about 1 hour, then serve or refrigerate.
Cook's notes
- Don't cook it until it looks thick in the pan. Overcooked sauce sets into a stiff, rubbery jelly once cold.
- Taste once it has cooled a little. Cranberries vary in tartness; stir in 1 to 2 tablespoons more sugar if needed.
- Make it up to 2 weeks ahead and keep it covered in the fridge, or freeze for up to 3 months.
Nutrition per serving
100 calories
$0.41 estimated cost per serving
Where the calories come from
| Protein | 0% of calories | 0 g |
|---|---|---|
| Carbs | 100% of calories | 25 g |
| Fat | 0% of calories | 0 g |
| Fiber | 2 g | |
| Sodium | 20 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How long does homemade cranberry sauce last?
Up to 2 weeks in a covered container in the fridge, or about 3 months in the freezer.
Is brown sugar or white sugar better for cranberry sauce?
White sugar keeps the color bright and the flavor clean. Brown sugar works but gives a darker, more molasses-flavored sauce.
Why is my cranberry sauce runny?
It was taken off the heat too early or hasn't cooled. Cranberry pectin only sets as the sauce cools; give it at least an hour, or simmer a few minutes longer next time.
