A spoonful of this super simple Homemade Cranberry Sauce can convert even the most die-hard canned cranberry aficionado. It’s made with real whole cranberries and just 3 other ingredients, takes just 15 minutes, and is best made several days ahead. A must-have for traditional holiday meals!

Small bowl of homemade cranberry sauce.

Fall and early winter are among my favorite times of year, and Thanksgiving as a holiday has really grown on me over time.

Maybe it’s something about having little ones or simply growing older, but I feel true gratitude for a day to focus just on family, friends, and good food. All things considered, it’s remarkably un-commercialized, at least by the standards of other major American holidays.

For years, we’ve either hosted or visited friends and brought all the pies. This year, we’re hosting the full meal with family coming in both locally and from out of town. I could not be more excited, but it also means a lot of planning and prepping ahead!

Fortunately, one menu must-have is also the absolute easiest and best thing to make ahead of time from scratch: homemade cranberry sauce.

Of course, there’s the canned stuff, which is iconic in its own right. But if, like me, you’ve always been wary of the stuff from a can — I just cannot get past the still-visible ridges — try it homemade. You may be pleasantly surprised at how delicious cranberry sauce can be. It’s a great mix of flavors: tart cranberries, sweet zesty citrus, and a hint of warm cinnamon.

Plus, it’s so easy to make! One saucepan, 4 ingredients (plus water), and about 15 minutes. That’s it!

Related: Cranberry Pomegranate Baked Brie

How To Make Fresh Cranberry Sauce

This homemade cranberry sauce is a beautiful balance of tart and sweet. Orange juice and a pinch of cinnamon add that little something extra.

  1. Dissolve sugar in a mixture of water and orange juice in a saucepan over medium heat.
  2. Stir in fresh whole cranberries and cinnamon. Bring to a boil, then lower the heat and let simmer for 10-15 minutes. The cranberries will pop while the sauce thickens.
  3. Remove from heat and cool completely.

The sauce will thicken more as it cools, so take it off of the heat when it’s a little looser than you’d want to eat. Cool to room temperature, then store in the refrigerator for at least 2 hours prior to serving.

Orange zest, orange peel, or a cinnamon stick are optional but do look pretty as a simple garnish.

Have extra fresh cranberries? Throw them in the freezer, whole, in the package! Cranberries freeze well and work in all sorts of dishes throughout the winter. My favorite is this balsamic cranberry chicken skillet, a tasty and easy weeknight dinner.

Small bowl of homemade cranberry sauce.

Can I use brown sugar or maple syrup?

Yes; cranberry sauce is very flexible. If you prefer to experiment with replacing all or part of the granulated sugar in this recipe with brown sugar or maple syrup, it will still work. We simply prefer the simplicity and the smooth texture of granulated sugar in our sauce.

How to thicken homemade cranberry sauce?

Cranberries have a lot of natural pectin, so they are prone to thicken and gel naturally. When cooking cranberry sauce, just keep simmering as long as needed after the cranberries burst until it reaches your desired consistency. The longer you cook it, the thicker the sauce will be. Keep in mind that the sauce will be thinner while it’s hot and will naturally thicken up more as it cools and sets.

Can cranberry sauce be made in advance?

Yes! You can prepare homemade cranberry sauce up to 1 week in advance. Just be sure to store in an airtight container in the refrigerator. Transfer to a serving bowl just prior to eating.

Any leftover cranberry sauce can simply be stored back in the fridge, again in an airtight container, for up to 1 week.

More Tested and Perfected Thanksgiving Recipes

You really can’t beat the taste of fresh cranberry sauce alongside all of the traditional Thanksgiving recipes. It’s a classic for good reason!

If you try this easy Homemade Cranberry Sauce recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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4.97 from 31 votes

Simple Homemade Cranberry Sauce

The best recipe for an easy, delicious homemade cranberry sauce!

Ingredients

  • 3/4 cup water
  • 2 Tablespoons orange juice
  • 1/2 cup (99 grams) granulated white sugar
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1/4 tsp ground cinnamon

Instructions

  • In a medium saucepan over medium heat, combine the water, orange juice, and sugar. Cook, stirring occasionally, until sugar dissolves.  
    3/4 cup water, 2 Tablespoons orange juice, 1/2 cup (99 grams) granulated white sugar
  • Rinse the cranberries and pick out any that are browned or bruised.
    12 ounces (340 grams) fresh or frozen cranberries
  • Stir in cranberries and cinnamon. Bring mixture to a boil. Lower the heat and let simmer uncovered for 10-15 minutes, until the cranberries pop and the sauce thickens slightly.
    1/4 tsp ground cinnamon
  • Remove from heat and allow to cool completely. The sauce will thicken further as it cools. Store in the refrigerator until ready to serve.

Notes

  • Variation: Experiment with replacing all or part of the granulated sugar with brown sugar or maple syrup; it will just have a slightly different taste and consistency. 
  • Make Ahead: This recipe is great for making ahead. It can be kept in an airtight container in the fridge for up to 1 week.

Nutrition Estimate

Calories: 68 kcal, Carbohydrates: 17 g, Sodium: 2 mg, Potassium: 36 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 25 IU, Vitamin C: 6 mg, Calcium: 3 mg, Iron: 0.1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

This post was originally published in November 2017 and has been updated with new photos and more helpful tips and tricks for getting the right consistency, making ahead, and storing.