Cranberry Sauce (Homemade • Whole Berry • 15 Min)

Bright, glossy, and jammy, this easy stovetop sauce nails Homemade Cranberry Sauce Thanksgiving flavor with simple pantry ingredients.

A quick simmer bursts the berries into a tangy, jewel-red sauce that sets as it cools, zero packets, all holiday aroma.

Why You’ll Love It

• Fast + foolproof: 15 minutes on the stove—perfect for Cranberry Sauce Recipes Easy searches.
• Whole-berry texture: Pops of fruit deliver that Best Cranberry Sauce Recipe vibe (blend for smooth).
• Make-ahead dream: Sets better overnight; frees oven space on the big day.
• Flexible sweeteners: Sugar, maple, or honey; orange zest for lift; bourbon option for grown-up depth.
• Multi-use: Side, spread, or Cranberry Dipping Sauce for meatballs, tenders, and sliders.

Ingredients (notes only)

• Fresh or frozen cranberries (12 oz / 340 g) – no thaw needed.
• Sugar (¾–1 cup / 150–200 g) – adjust to taste; maple/honey work.
• Orange juice + water (½ cup each) – mix for brightness without bitterness.
• Orange zest (1 tsp) – perfumy citrus oils = holiday aroma.
• Pinch fine salt – rounds acidity.
• Optional flavor lane: Cinnamon stick or pinch ground cinnamon; 1–2 Tbsp bourbon for Bourbon Cranberry Sauce; ½ tsp vanilla to finish.

Step-by-Step Instructions

1. Combine: In a saucepan, add cranberries, sugar, ½ cup OJ, ½ cup water, zest, and a pinch of salt.
2. Simmer: Bring to a boil, then simmer 10–12 min, stirring; berries will burst and sauce will thicken.
3. Flavor: Off heat, stir in cinnamon/vanilla. For bourbon, return to low 1 min to cook off the edge.
4. Texture: Leave whole-berry or mash lightly. For smooth, blend and strain for a jellied finish.
5. Set: Sauce thickens as it cools. Transfer to a glass jar; cool, then chill.

Serving with turkey? Cook poultry to 165°F / 74°C internal, rest 10 minutes.

Pro Tips

• Thickens when cool: Stop simmering when it still looks a bit loose; it gels in the fridge.
• Too tart? Add 1–2 Tbsp sugar or a splash of apple juice. Too sweet? Add 1 tsp lemon juice or extra zest.
• Shine trick: Stir in 1 tsp butter at the end for a glossy finish.
• Ultra-smooth “jellied”: Blend hot, strain seeds, chill in a mold.

Variations

• Bourbon Cranberry Sauce: 1–2 Tbsp bourbon + pinch cinnamon.
• Maple-Orange: Maple syrup + extra zest; great with ham.
• Jalapeño-Lime Dipping Sauce: 1 minced jalapeño + lime zest/juice; thin with water for nuggets or meatballs (Cranberry Dipping Sauce intent).
• Canned Upgrade (5-min): Stir canned whole-berry with zest, 1 Tbsp orange marmalade, and pinch salt (Canned Cranberry Sauce Recipes).

How to Serve

• Classic with turkey, ham, and rolls; spread on leftover sandwiches.
• Spoon over baked brie or cheesecake; swirl into yogurt parfaits.
• Thin with a little water for a savory-sweet glaze on meatballs.

Make Ahead & Storage

• Make-Ahead: 1–7 days (tastes better day 2).
• Fridge: Up to 10 days, covered.
• Freeze: Up to 2 months; thaw overnight in fridge.
• Reheat/Loosen: Warm gently with 1–2 Tbsp water or juice.

FAQs

Why didn’t it set? Simmer a few minutes longer; it thickens further once chilled.
Can I use frozen cranberries? Yes—no thaw needed, same timing.
How to make it smooth? Blend hot sauce and strain; chill in a loaf pan for slices.
Less sugar? Use ½ cup sugar + ¼ cup maple; add a pinch of salt to balance tartness.

Simple Nutrition Table (estimate, per 2 Tbsp)

Calories: ~55 | Carbs: ~14g | Sugars: ~12g | Fiber: <1g | Fat: 0g
Estimates only; varies with sweetener and reduction.