Easy Homemade Cranberry Sauce Recipe (2024)

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This easy Homemade Cranberry Sauce is simple to make with just 4 ingredients, including real, fresh cranberries. It is fresh, sweet, and just the right amount of tart, and is a beautiful addition to every holiday table.

Easy Homemade Cranberry Sauce

This homemade cranberry sauce is easy to make with real fresh cranberries and just three more simple ingredients. it's the perfect way to cut through the richness of a Thanksgiving or Christmas dinner, and adds a gorgeous pop of ruby-red color and flavor to every bite.

I can confidently say this is the BEST cranberry sauce you will ever have the pleasure of eating. I was an adamant cranberry sauce hater until this recipe. And now we look forward to making it every year for the holidays, and the kids argue about who gets to scrape the pot clean to eat every last drop.

While canned cranberry sauce is okay in a pinch, it can't hold a candle to this gooey, sweet, and just a little tart homemade version. And with an easy recipe like this one, it's a traditional must-have for every holiday table.

How Do You Make Homemade Cranberry Sauce Thicker?

As cranberry sauce cools, it will continue to thicken. So if your cranberry sauce is just a little bit runnier than you'd like before popping it in the refrigerator, no worries. It will thicken up as it chills.

You could use a cornstarch slurry while cooking to thicken it up. However, for this version, we just keep simmering it down until it thickens without any cornstarch or additives. It seems runny until it quite suddenly thickens up on you. So paying attention while it's simmering and stirring often is a must.

Homemade Cranberry Sauce Variations

  • Orange juice - Many cranberry sauce recipes also have orange in them. Use orange juice instead of apple juice for some orange flavor in your sauce.
  • Orange zest - Add 1 to 3 teaspoons of orange zest to add even more fresh orange flavor.
  • Water - In a pinch, you can use water instead of apple juice.
  • Maple Syrup - Instead of sugar, you can use all maple syrup.
  • Honey - Honey can be used in place of maple syrup and/or sugar. Be aware that honey is sweeter than both maple syrup and sugar.
  • Cinnamon - Add a dash of cinnamon for an extra warm, festive flavor.
  • Vanilla - After removing from heat, you can add a teaspoon of vanilla extract for that warm, familiar flavor.
  • Bourbon - Use half bourbon, half apple juice to give it a unique twist.

Can I Use Frozen Cranberries?

For this purpose, yes! Freezing and unfreezing cranberries can change their texture when they're no longer frozen. However, since we're cooking this down to a thickened jelly-like consistency, it won't matter.

Can You Make Cranberry Sauce Ahead of Time?

Yes! This is a simple recipe to make ahead, and it keeps for a pretty long time covered in the refrigerator! Make up to 5 days in advance.

What to Do with Leftover Cranberry Sauce

This recipe makes a pretty decent sized batch. If you have some leftover, definitely don't throw it away! It's a versatile dish that's delicious in lots of different foods. Here are some ideas.

  • Leftovers - Just reserve the same meal! That's what we do the first day after the holiday before we start getting creative.
  • Sandwiches - Use on leftover turkey or ham sandwiches instead of mayo.
  • Pancakes or Waffles - A perfect festive topping for your favorite pancakes or waffles. Scoop on your cranberry sauce and add some extra maple syrup and whipped cream, if desired.
  • Crackers - Smear some on crackers for a quick snack that even the kids will love.
  • As a Dip - Serve over a block of softened cream cheese or baked brie for a delicious, creamy dip.
  • Yogurt or Cottage Cheese- Swirl into your favorite yogurt or cottage cheese for a fruity, sweet, and tart addition.
  • Biscuits or Cornbread - Smear some on a flaky biscuit or piece of cornbread for a sweet treat. Even better if it's warm and buttered too!
  • Cheesecake - Instead of classic cherry on top of cheesecake, try this cranberry sauce, like this decadent no bake white chocolate cheesecake with cranberry.
  • Meatballs- Mix equal measure of barbecue sauce or chili sauce with leftover cranberry sauce in the slow cooker. Stir in meatballs and slow cook for some sticky and sweet glazed meatballs.

More Holiday Dinner Recipes You'll Love

  • Cranberry Relish - an even easier, uncooked cranberry recipe for the holidays.
  • Candied Sweet Potatoes - sweet potatoes glazed and crusted in brown sugar for a side that is so good it could be dessert.
  • Brussels Sprouts Gratin - cheesy, creamy, savory brussels sprouts with shallots baked to bubbly perfection with a crispy topping.
  • Bourbon Glazed Carrots - sauteed carrots with a sweet and savory bourbon glaze.
  • Southern Corn Pudding - one of our family favorites. This soft spoon bread is cheesy, soft, tender, warm, and loaded with bursts of juicy sweet corn.

Homemade Cranberry Sauce Video

Easy Homemade Cranberry Sauce Recipe (3)

Easy Homemade Cranberry Sauce

This easy Homemade Cranberry Sauce is simple to make with just 4 ingredients, including real, fresh cranberries. It is fresh, sweet, and just the right amount of tart, and is a beautiful addition to every holiday table.

5 from 1 vote

Print Pin Rate

Course: Sauce

Cuisine: American

Keyword: Homemade Cranberry Sauce

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 servings

Calories: 109kcal

Author: Michelle

Ingredients

  • 1 12 ounce bag fresh cranberries
  • 1 cup apple juice
  • ½ cup maple syrup
  • ½ cup sugar

Instructions

  • Add cranberries and apple juice to a large pot.

  • Bring to a boil over medium-high heat.

  • When cranberries begin to burst, add maple syrup and sugar. Stir to combine.

  • Return to a simmer, and continue cooking for about 20 minutes until sauce has thickened slightly.

  • Cover and refrigerate until ready to serve.

Notes

  • Make Ahead: Make your sauce up to 3 to 5 days ahead of time. Store covered in the refrigerator. Before serving, you can stir a little to lighten up the texture.
  • Storage: Store leftovers covered in the refrigerator for up to 7 to 10 days.
  • Freezer Directions: Transfer cooled cranberry sauce to a freezer safe baggy or container and seal. (I recommend laying flat in a large freezer bag). Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator before using.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 28g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 89mg | Fiber: 1g | Sugar: 23g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.1mg

Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This recipe was originally published in October 2016. It has been updated with new tips and video and republished in November 2023.

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Easy Homemade Cranberry Sauce Recipe (2024)

FAQs

What takes the bitterness out of cranberry sauce? ›

If you don't have maple syrup (pancake syrup WILL NOT do, y'all), try honey or a more neutral sweetener like agave syrup, brown rice syrup, or even simple syrup. All of these syrupy ingredients are a perfect quick fix for bitter cranberry sauce.

How do you cut the tartness out of cranberry sauce? ›

"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.

What role do sugar and water play in making cranberry sauce? ›

Instead, the pectin polymers will bind to each other, giving the cranberry mixture more and more structure. The sweet sugar-water molecules get trapped in between the pectin chains, resulting in a tasty cranberry sauce!

How to thicken homemade cranberry sauce? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

How to make cranberry taste better? ›

If you'd prefer, you could use simple syrup, coconut sugar, cane sugar, sugar-free sweetener, maple syrup, or raw honey. You could also omit the added sugar and make an unsweetened cranberry juice if you'd prefer. Fresh Citrus: oranges and lemons add sweet and acid to balance the cranberries tartness.

How to enhance cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

What cancels out tartness? ›

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

What do I do if my cranberry sauce is too sweet? ›

And one last overlooked remedy for cranberry sauce: a pinch of salt. While you won't taste it, salt helps equalize the sweet-tart flavor of your cranberry sauce while making it a better pairing for the rest of your savory sides and, of course, the turkey.

How do you fix a sauce that is too tart? ›

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

What are the two types of cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

What is Ocean Spray cranberry sauce made of? ›

CRANBERRIES, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER.

Does cranberry sauce have too much sugar? ›

First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added. Or, only take a small amount, about one or two tablespoons, and pair it with the turkey or other vegetables for a balanced meal.

Why is my homemade cranberry sauce runny? ›

You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture. It is also important to let the cranberry sauce cool at room temperature. Moving it to the refrigerator too soon may also affect the gel.

How to get rid of bitter taste in cranberry sauce? ›

While I've not ever found a surefire way to eliminate the bitterness, here are a few things you can do to help with the it:
  1. Add salt! To start, we add a little salt. ...
  2. Add baking soda! ...
  3. Let it age! Others say that aging the cranberry sauce a bit will allow the tannins to soften.
Nov 4, 2021

What is a substitute for cornstarch in cranberry sauce? ›

Dissolve 1 to 2 tablespoons of cornstarch (depending on desired consistency of cranberry sauce) in an equal amount of cold water. Stir cornstarch paste into cranberries to thicken, then remove from heat and allow to cool about 20-30 minutes.

How do you fix a sauce that is too bitter? ›

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

How do you neutralize bitterness? ›

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds.

How do you sweeten bitter cranberry juice? ›

Salt suppresses the bitter flavors and can help release some more of the natural sweetness that comes with cranberry. Although, make sure you only add a tiny bit, a light sprinkle, because too much salt will overpower the juice and ruin it completely. Just do a small pinch at a time until you find the right amount.

Why is my cranberry bitter? ›

Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

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