Cranberry Sauce Recipe
This vibrant, perfectly balanced Classic Homemade Cranberry Sauce (EASY) is a revelation compared to the canned stuff. After years of testing, I’ve perfected a simple stovetop method that unlocks the berries’ natural tart-sweet flavor and yields a gorgeous, glossy texture. It’s the effortless, make-ahead side dish that will become a non-negotiable part of your holiday table.
PrintCranberry Sauce
Ingredients
Scale
- 1 cup granulated sugar (or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste)
- 3/4 cup water (preferably filtered)
- 12 oz fresh or frozen cranberries
Instructions
- Rinse Cranberries – If you put them in a bowl of water, usually any bad cranberries will float to the top so you can easily discard them. Pick out and discard any shriveled, squishy or discolored ones and drain well.
- Melt Sugar – In a large saucepan, combine sugar (or maple syrup, honey or coconut sugar) and water. Set over medium heat and stir to dissolve the sugar.*
- Add Cranberries – Add cranberries and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.
- Sweeten to Taste – Add more maple syrup, honey, or sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.
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