The Best Homemade Cranberry Sauce (Ready in 15 Minutes!) Recipe
This Best Homemade Cranberry Sauce recipe is a simple, vibrant, and flavorful addition to your holiday meals. Ready in just 15 minutes, it combines fresh cranberries with a perfectly balanced sweetness and offers optional flavor enhancers like orange zest, cinnamon, and vanilla for a personalized twist. Ideal for Thanksgiving or any festive occasion, this sauce transforms your festive spread with its fresh and tangy taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups cranberry sauce 1x
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 12 ounces fresh or frozen cranberries (no need to thaw if frozen)
- 1 cup granulated sugar
- 1/2 cup water or orange juice (orange juice recommended for extra flavor)
Optional Flavor Enhancers
- 1/4 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 1 cinnamon stick (for simmering, remove before serving)
- 1/2 teaspoon vanilla extract (added at end)
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the granulated sugar and water or orange juice. Stir continuously until the sugar completely dissolves, ensuring a smooth base for your cranberry sauce.
- Boil: Place the saucepan over medium-high heat and bring the sugar-liquid mixture to a full boil. This step is essential to activate the cranberries and start the cooking process.
- Add Cranberries: Once boiling, add the fresh or frozen cranberries to the saucepan. Allow the mixture to return to a boil, signaling that the berries are cooking properly.
- Simmer: Reduce the heat to medium-low to maintain a gentle simmer. Cook the mixture for 10 to 15 minutes, stirring occasionally. Listen for the popping sound as the cranberries burst and release their natural juices.
- Thicken: Continue simmering until approximately 75% of the cranberries have burst and the sauce thickens to your desired consistency. The sauce should be syrupy but still have some texture from whole berries.
- Cool: Remove the saucepan from the heat and allow the cranberry sauce to cool. It will thicken further as it cools. Once cooled, serve immediately or refrigerate in an airtight container for up to a week.
Notes
- The sauce will thicken more as it cools, so don’t be alarmed if it appears runny when hot.
- This sauce can be prepared ahead and stored in the refrigerator for up to 7 days in an airtight container.
- Use fresh or frozen cranberries; no need to thaw frozen ones before cooking.
- To reduce sugar without sacrificing sweetness, try adding 1/2 teaspoon vanilla extract at the end of cooking.
- For a citrus twist, add 1 tablespoon orange zest while cooking and consider substituting water with orange juice, adjusting sugar accordingly.
- Remove cinnamon sticks, rosemary, or any whole spices before serving to avoid unpleasant texture.
- Adjust sugar alternatives carefully, as some may affect sauce consistency.
- Store in the fridge for up to 10-14 days or freeze for 1-2 months for longer preservation.
Keywords: cranberry sauce, homemade cranberry sauce, holiday cranberry sauce, Thanksgiving sauce, fresh cranberry recipe, easy cranberry sauce, stovetop cranberry sauce
