Homemade Classic Cranberry Sauce
This Homemade Classic Cranberry Sauce is made with just 3 ingredients. It’s a perfect balance of sweet and tart, and it pairs beautifully with turkey, ham, or even as a topping for breakfast dishes like pancakes or yogurt.
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Made with just sugar, water, and fresh cranberries, you can make a sauce that tastes fresh and homemade. It only takes a few minutes to prepare and about 15 minutes to cook.
You can try this with leftover turkey sliders or cranberry turkey stuffing balls.
How to Make Cranberry Sauce
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the sugar and water to a medium saucepan and heat over medium-high heat, stirring, until the sugar dissolves.
2. Add the cranberries and bring the mixture to a boil.
3. Reduce the heat and let it simmer for 12-15 minutes, until the cranberries burst.
4. Transfer the cranberry sauce into a heat-safe serving dish or bowl. Let it come to room temperature before serving, or chill in the fridge for later.
Serve and Enjoy!
Important Recipe Notes
- Use fresh cranberries for the best flavor and color. Frozen cranberries can work, but may yield a softer texture.
- Adjust sweetness to your taste—add a little more sugar for a sweeter sauce or less for a tart version.
- Simmer gently to avoid burning the sugar. The cranberries should burst naturally as they cook.
- This sauce can be prepared 1–2 days in advance and stored in the fridge in an airtight container.
- Serve at room temperature or chilled. It pairs well with turkey, ham, sliders, or stuffing balls.
- Keep refrigerated for up to one week.
Homemade Classic Cranberry Sauce
Ingredients
- 1 cup sugar
- 3/4 cup water
- 12 oz 4 cups fresh cranberries
Instructions
- Add the sugar and water to a medium saucepan and heat over medium-high heat, stirring, until the sugar dissolves.
- Add the cranberries and bring the mixture to a boil.
- Reduce the heat and let it simmer for 12-15 minutes, until the cranberries burst.
- Transfer the cranberry sauce into a heat-safe serving dish or bowl. Let it come to room temperature before serving, or chill in the fridge for later.
