Name: Simple Cranberry Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup granulated sugar, or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste; 3/4 cup water, preferably filtered; 12 oz fresh or frozen cranberries

Jump to Recipe· 4.7 from 37 reviews

If you’ve been searching for a fresh, bright, and foolproof way to jazz up your holiday table or just want a simple sidekick for your weeknight dinner, this Simple Cranberry Sauce Recipe is going to become your new best friend. It’s literally the easiest thing to whip up, bursting with fresh cranberry tang but balanced perfectly with just the right touch of sweetness. I’m excited to share with you how I make this sauce every year, and trust me, once you try it, you’ll wonder why you ever bought that canned stuff!

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Why This Recipe Works

Simplicity: Just three main ingredients create a fresh, vibrant sauce with zero fuss.
Flexible Sweeteners: Use granulated sugar or natural alternatives like honey or maple syrup to suit your taste or diet.
Bursting Freshness: The cranberries naturally pop and thicken, giving you the perfect texture every time.
Customizable Flavor: Add citrus zest, spices, or dried fruit for your personal twist.

Simple Cranberry Sauce, easy cranberry sauce, homemade cranberry sauce, holiday cranberry sauce, fresh cranberry sauce - A close view of a blue pot filled with thick, chunky dark red sauce with visible whole cranberries and small bits of fruit, showing a textured surface. A silver spoon is resting inside the pot, partially submerged in the sauce. The pot sits on a light gray cloth with fresh whole red cranberries scattered around on a white marbled surface. The inside rim of the pot has red sauce stains. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Simple Cranberry Sauce Recipe plays an important role — and picking quality items really makes a difference here. The balance between tart cranberries and sweetener is the star of the show, while water helps everything meld together into that glossy, velvety sauce you’ll crave.

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Cranberries: Fresh or frozen both work, but fresh cranberries bring the brightest flavor; always rinse and remove any soft or damaged berries.
Granulated Sugar or Natural Sweeteners: Sugar dissolves quickly and offers a classic sweetness, but honey, maple syrup, or coconut sugar add lovely depth and nuances if you want to mix things up.
Water: Helps the cranberries cook evenly and prevents the sauce from becoming too thick or sticky.
Optional Add-ins: Citrus zest, cinnamon sticks, or dried fruit enhance complexity and give you space to make this recipe truly yours.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Simple Cranberry Sauce Recipe a lot—after all, there’s something really satisfying about feeling free to tweak it exactly how you like. Whether you want it sweeter, zestier, or a little spicy, it’s all about what makes your taste buds sing.

Cranberry Orange Variation: Adding a strip of orange zest and a splash of orange juice brightens up the sauce beautifully—perfect if you like a citrusy twist. I’ve made this version for Thanksgiving and it was a crowd-pleaser.
Spiced Up: Toss in a cinnamon stick or a pinch of ground cloves at the start of cooking for a cozy kick—great for winter meals.
Dried Cherry Boost: Stir in dried cherries along with the cranberries to add chew and richness; it’s a lovely surprise.
Sweetener Swap: Using honey or maple syrup makes the sauce a bit more complex and earthy in flavor, and it’s a nice option if you’re avoiding refined sugar.

Step-by-Step: How I Make Simple Cranberry Sauce Recipe

Step 1: Carefully Rinse and Sort the Cranberries

I always start by placing the cranberries in a bowl of water. This little trick helps any floating or bad berries rise to the surface, so you can easily scoop them off. Plus, I pick through for any shriveled or discolored ones — you don’t want a sour berry sneaking in! Once cleaned, drain them well so they don’t water down the sauce.

Step 2: Melt the Sweetener with Water

Pop your sugar or chosen sweetener and water into a large saucepan and stir gently over medium heat until the sugar dissolves completely. If you’re using a liquid sweetener like honey or maple syrup, you can skip this waiting step and just bring everything to a boil together. This step is key for an even sweet base that lets the cranberries shine.

Step 3: Add Cranberries and Simmer

Next, toss your cranberries into the pot and raise the heat just until the sauce gently boils. Then reduce to low and let it simmer uncovered. This is where all the magic happens — the cranberries will start popping open and releasing their beautiful juice. I like to stir every few minutes and watch the sauce thicken over about 12 to 15 minutes. You want it glossy but not gluey.

Step 4: Sweeten to Taste and Cool

Give it a taste test toward the end. If it’s a bit too tart for your liking, add a drizzle more maple syrup, honey, or sugar—whatever you’re using. Once it’s just right, take it off the heat and let it cool to room temperature. This sauce thickens more as it cools, so don’t worry if it seems a bit runny at first.

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Tips from My Kitchen

Watch Your Sweetness: Sweeten at the end so you don’t overpower the cranberries’ natural tang; it’s easier to add sugar than take it away!
Patience with Simmering: Let the cranberries fully burst and thicken gently — rushing this step can leave you with a watery sauce.
Use Fresh Citrus Zest: If adding zest, fresh is best—they brighten the sauce in a way that dried zest can’t match.
Cool Before Storing: Always let your sauce cool completely before refrigerating to help it set perfectly without condensation.

How to Serve Simple Cranberry Sauce Recipe

Simple Cranberry Sauce, easy cranberry sauce, homemade cranberry sauce, holiday cranberry sauce, fresh cranberry sauce - A white bowl filled with thick, chunky, deep red cranberry sauce showing whole and partially crushed cranberries, with a shiny, slightly wet texture. The bowl sits on a light gray cloth with a few loose cranberries scattered around it on a white marbled surface. A silver spoon rests inside the bowl, partially dipped into the cranberry sauce. The scene is close up, highlighting the rich red color and texture contrast between the cranberries and the smooth white bowl photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a few fresh herbs like a sprig of rosemary or thyme on top when serving because it adds a lovely aroma and a little visual pop. Sometimes I toss in a handful of whole cranberries from the batch for texture and color contrast—they look so festive!

Side Dishes

This sauce pairs famously with roasted turkey (classic, I know), but don’t stop there! I often serve it alongside pork chops, mashed sweet potatoes, or even drizzled on roasted butternut squash. It’s that versatile balance of tart and sweet that wakes up your plate.

Creative Ways to Present

For special occasions, I sometimes serve the cranberry sauce in little ramekins or hollowed-out mini pumpkins for a charming touch. You could also swirl it into a cheese board, paired with creamy brie and crackers—it’s a surprise combo that guests love!

Make Ahead and Storage

Storing Leftovers

Once the sauce has cooled completely, I transfer it to an airtight container and pop it in the fridge. It stays fresh for up to a week, though it rarely lasts that long in my house. The flavors actually improve after a day or two, so making it ahead is a smart move.

Freezing

I’ve frozen leftovers in freezer-safe containers with success. Just make sure to leave some space because the sauce expands slightly. When thawed overnight in the fridge, it still tastes fresh and vibrant—great for extending your batch!

Reheating

To reheat, I gently warm small amounts in a saucepan over low heat or microwave in short bursts—stirring frequently to maintain that perfect consistency without overcooking the berries.

FAQs

Can I use frozen cranberries for this Simple Cranberry Sauce Recipe?

Absolutely! Frozen cranberries work just as well as fresh and sometimes have a slightly sweeter edge because they are picked and frozen at peak ripeness. Just thaw them slightly before cooking or add directly; the cooking time might be a minute or two longer.
How long does homemade cranberry sauce last?

Stored properly in an airtight container in the fridge, your cranberry sauce will last about one week. If you need it longer, freezing is a great option for up to three months.
Can I make this Simple Cranberry Sauce Recipe ahead of time?

Yes! It actually tastes better after resting overnight in the fridge because the flavors meld beautifully. Just bring it to room temperature before serving or warm slightly if you prefer it heated.
What can I add to make cranberry sauce less tart?

The easiest way is to add a bit more sweetener—maple syrup, honey, or sugar—toward the end of cooking. You can also balance tartness with a splash of orange juice or a little cinnamon for warmth.

Final Thoughts

This Simple Cranberry Sauce Recipe has become my go-to for holidays, family dinners, and honestly, whenever I want a zingy, fresh topping that elevates any meal. Its effortless preparation makes it approachable for any home cook, and the vibrant flavor never fails to impress my guests. I truly hope you give it a try—you’ll be surprised at how easy it is to make your own cranberry sauce and how much it beats the canned stuff. Consider it my kitchen secret shared with you!