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Easy homemade cranberry sauce with fresh cranberries, perfect for Thanksgiving dinners.

Cranberry Sauce from Scratch (Easy in English language)

A quick, fresh cranberry sauce bursting with holiday flavors, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Sauce, Side Dish
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Fresh cranberries Usually one bag
  • 3/4 cup Sugar Adjust to taste
  • 1 cup Water or orange juice I like half and half
  • 1 pinch Salt
Optional Ingredients
  • 1 tablespoon Orange zest Optional but adds flavor
  • 1/2 teaspoon Cinnamon Optional for warmth
  • 1 splash Vanilla extract Optional for extra depth

Method
 

Preparation
  1. Rinse the cranberries and pick out any shriveled ones.
  2. In a small saucepan, add sugar, water or orange juice, and a pinch of salt. Stir and bring to a gentle boil.
  3. Add the cranberries and reduce the heat to let it simmer, stirring occasionally.
  4. Watch for the berries to pop; after about 8 to 10 minutes, most should burst and the sauce will start to look glossy and thick.
  5. Turn off the heat, taste, and adjust sweetness if necessary.
  6. Let the sauce cool. It thickens as it cools, so don’t worry if it seems loose at first.

Notes

Cranberry sauce can be made ahead of time and tastes better after sitting. Store in an airtight container in the fridge for up to 7 to 10 days. It also freezes well for up to 2 months. Always use a clean spoon when serving to keep it fresh.