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How to Make Cranberry Sauce from Scratch
Fresh cranberry sauce takes 15 minutes and three ingredients: cranberries, sugar, and water. Heat them together until the berries pop and the sauce thickens. You control the sweetness, texture, and flavor additions unlike the canned version that tastes the same every time.
- Total time: 25 min
- Hands-on: 10 min
- Difficulty: Easy
Ingredients
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 cup water
Step by step
- Rinse 12 ounces of fresh cranberries. Pick out any soft or shriveled berries. Fresh cranberries should be firm and bright red. Frozen cranberries work too — no need to thaw them first.
- Combine cranberries, 1 cup sugar, and 1 cup water in a medium saucepan. Use a heavy-bottomed pan if you have one. The mixture will bubble vigorously, so make sure your pan has enough room.
- Bring to a boil over medium-high heat. Stir occasionally until the sugar dissolves completely. This takes about 3-4 minutes.
- Reduce heat to medium and simmer for 10-15 minutes. The cranberries will start popping after a few minutes. Keep stirring gently. The sauce is done when most berries have burst and the mixture coats the back of a spoon.
- Remove from heat and let cool. The sauce will thicken as it cools. Taste and add more sugar if needed — remember, it should balance tart and sweet, not be candy-like.
- Transfer to a serving bowl or storage container. Cranberry sauce keeps in the refrigerator for up to a week. It can be served warm, at room temperature, or cold.
Tips & troubleshooting
- Start with less sugar than you think you need — you can always add more, but you cannot take it out
- The sauce will look too liquidy when hot but sets up perfectly as it cools
- Make it a day ahead — the flavors improve overnight in the refrigerator
- If your sauce turns out too thick after cooling, stir in a tablespoon of hot water
- Save a few fresh cranberries to stir in at the end for extra texture and color
Variations
- Orange Cranberry Sauce. Add the zest of one orange and 2 tablespoons of fresh orange juice in step 2. The citrus brightens the whole sauce.
- Spiced Cranberry Sauce. Add a cinnamon stick, 3 whole cloves, and a pinch of ground ginger in step 2. Remove the whole spices before serving.
- Chunky Cranberry Sauce. Mash only half the berries with the back of your spoon, leaving the rest whole for texture.
- Wine-Spiked Cranberry Sauce. Replace half the water with red wine or port. Add it in step 2 and let the alcohol cook off during simmering.
Questions
- Can I use less sugar?
- Yes, but start with at least 3/4 cup. Cranberries are very tart, and some sweetness is needed to balance the flavor. Taste as you go and adjust.
- Why are my cranberries not popping?
- The heat might be too low, or they need more time. Increase the heat slightly and be patient. Fresh cranberries pop more readily than older ones.
- Can I make this ahead of time?
- Absolutely. Cranberry sauce actually tastes better after sitting for a day. Make it up to a week ahead and store covered in the refrigerator.
- What if my sauce is too runny?
- Keep simmering until it thickens, or return it to the heat for a few more minutes. Remember it will thicken significantly as it cools.
- Can I freeze cranberry sauce?
- Yes, it freezes well for up to three months. Thaw overnight in the refrigerator and stir before serving.