Homemade cranberry sauce is one of the easiest things on the holiday menu. Fresh cranberries simmer with sugar and a little water or orange juice until they pop and thicken into a glossy, sweet-tart sauce.
One bag of fresh cranberries makes about 2 cups of sauce, more than a can holds. It takes about 15 minutes from start to finish.
It keeps for more than a week in the fridge, so it’s the perfect dish to make well ahead.
Ingredients and Swaps
- Cranberries: One 12-ounce bag, fresh or frozen. Frozen berries go in straight from the freezer. Rinse fresh ones and pick out any soft or shriveled berries.
- Sugar: ¾ cup makes a balanced sweet-tart sauce. Use ½ cup if you like it tart or a full cup for a sweeter sauce. Brown sugar, honey and maple syrup all work.
- Liquid: Water keeps the flavor pure. Orange juice adds sweetness and a citrus note.
- Salt: A pinch rounds out the flavor.
Tips for Perfect Cranberry Sauce
- Listen for the pop. The berries burst as they cook. Once most have popped, the sauce is nearly done.
- Don’t overcook. Past about 12 minutes, the natural pectin breaks down and the sauce won’t set as well.
- It thickens as it cools. The sauce will look loose in the pan. It firms up in the fridge.
- Choose your texture. Leave it chunky, mash it lightly, or press it through a strainer for a smooth sauce.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $1.20 from Walmart, $1.20 from ALDI · Per Serving – $0.12
Cranberry Sauce
Ingredients
Method
- Rinse the cranberries and discard any that are soft or shriveled.
- Combine the cranberries, sugar, water and salt in a medium saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce the heat and simmer for 8–10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened slightly.
- Remove from the heat and cool completely. The sauce thickens as it cools.
Notes
- Use ½ cup of sugar for a tarter sauce.
- Stir in 1 teaspoon of orange zest at the end for a citrus note.
- Replace half of the sugar with maple syrup for a deeper flavor.
Easy Flavor Variations
- Orange: Use orange juice and stir in 1 teaspoon of orange zest at the end.
- Spiced: Add a cinnamon stick while it simmers.
- Maple: Replace half of the sugar with maple syrup.
- Apple: Simmer a peeled, diced apple with the cranberries.
Make-Ahead and Storage
- Make ahead: Cranberry sauce can be made up to a week before serving.
- Refrigerate: Keep in an airtight container for up to 10 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Serve: Chilled or at room temperature.
Ways to Use Leftover Cranberry Sauce
Spread it on Sweet Roll Turkey Sliders or turkey sandwiches, stir it into yogurt or oatmeal, or spoon it over cream cheese and serve with crackers.
Cranberry Sauce Questions
Can I use frozen cranberries?
Yes. Don’t thaw them. Add a minute or two to the cooking time.
My sauce is too tart. Can I fix it?
Stir in more sugar a tablespoon at a time while the sauce is still warm.
How much does this make?
About 2 cups, enough for 8–10 people.
