Homemade Cranberry Sauce

Easy recipe for homemade cranberry sauce! Whole berry or jellied, with only 3 ingredients. Keep it simple or jazz it up with add-ins!

*This post originally published on November 20, 2013. I thought it was due for an update! So, I’ve included new photos, added a how-to video, and given some more detailed instructions and tips for success. Hopefully you’ll enjoy this cranberry sauce recipe as much I do!*

I’m working furiously to get all the best Thanksgiving dinner recipes up before the holiday! Have you noticed?

In the last few weeks, I’ve shared my favorite Pumpkin Pie recipe, a fabulous recipe for soft Homemade Crescent Rolls, and our go-to Pecan Pie.

And today I’m so excited to bring you this easy homemade cranberry sauce.

Have you ever thought about making cranberry sauce from scratch? In my family, we always just had the canned kind. Honestly, I thought it tasted pretty good!

But as I started to learn more about cooking, I realized how simple and quick it is to make it homemade. It’s only 3 ingredients! And it takes less than an hour!

So worth it to have a homemade dish on your holiday table! Plus this is just so pretty, don’t you think?

WHAT IS CRANBERRY SAUCE?

Cranberry sauce is an easy side dish that’s often served at holiday meals, along with roast turkey and dressing. It’s made with just a few simple ingredients, and only requires about 5 minutes of prep.

What does it taste like?

Cranberry sauce has a tart & tangy, fruity berry flavor, with a slight bitter edge. It’s a great compliment to rich foods because the natural acidity sort of cleanses the palate and provides a counterpoint to all the savoriness.

HOW TO MAKE CRANBERRY SAUCE FROM FRESH BERRIES

You are going to love how easy it is to make your own cranberry sauce.

All you have to do is simmer the whole cranberries in a pot with some water and sugar. After a little while, you’ll notice that the berries have burst and the juices look thick and syrupy.

If you like a chunkier, whole-berry sauce, you can stop right there! Just transfer it to an airtight container and pop it in the fridge to chill.

But if you’re like my family, and you prefer the smooth, jellied cranberry sauce, there’s one more simple step. Just pass the mixture through a food mill or strain it with a sieve, discarding the pulp.

HOW TO THICKEN HOMEMADE CRANBERRY SAUCE

You don’t need to add anything extra to thicken this. There’s no pectin or gelatin or anything like that required!

Fresh cranberries already naturally contain everything needed to thicken up and gel. Just let it boil for a good 40 or 50 minutes, and it will reduce by about 30%. The cranberry sauce will thicken even more and become solid as it cools.

IS CRANBERRY SAUCE GLUTEN-FREE/VEGAN?

This cranberry sauce has just 3 simple ingredients, and not one of them contains a single trace of gluten or dairy.

It’s completely gluten-free, dairy-free, and vegan, so you can rest assured that everyone at your holiday feast can enjoy!

HOW TO SERVE CRANBERRY SAUCE

Cranberry sauce can be served chilled or at room temperature.

It’s most widely known as a Thanksgiving side dish. It provides the perfect bright and tangy contrast to turkey, stuffing, gravy, and all those other rich foods. I like to dab a little on every bite, like a condiment!

But you can totally eat this all year round. It’s great served with Swedish meatballs, roast chicken, salmon, or meat loaf!

Whether you go the whole berry or jellied route, you can keep it pure and simple, or jazz it up and make it your own. Some great add-ins might include:

• the zest of an orange
• a cinnamon stick
• a few slices of fresh ginger
• a finely minced jalapeno pepper
• a handful of toasted pecans
• some crunchy diced apple or pear
• a little chopped red onion

Or anything else your heart desires! The options are limitless.

CAN CRANBERRY SAUCE BE MADE AHEAD OF TIME?

If you’re looking to get ahead on your Thanksgiving meal prep, this is a great dish for making ahead.

Once it’s cooked and fully cooled, cover it tightly and keep it refrigerated. See below for more info on how long it is good for.

HOW LONG WILL HOMEMADE CRANBERRY SAUCE KEEP?

This homemade cranberry sauce should stay good at room temperature for at least a few hours, and it will keep for up to 2 weeks in the fridge.

Or you can freeze it! Place it in an airtight container, and it should last for a couple of months in the freezer. (Be aware that as it thaws it may give off some juice. If it’s too watery, just drain away any excess liquid.)

Give this homemade cranberry sauce a try! It’s so easy, and looks so much prettier than canned!

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