This easy recipe for a Basic Cranberry Sauce, made with just 3 ingredients, can take your main dish to a whole different flavor level. Serve it as a traditional Thanksgiving side dish, over pork, chicken, or turkey, or on sandwiches and sliders. Multiple variations are included.
This post contains affiliate links. See our Disclosure Statement for more information.
It’s not Thanksgiving unless there’s a bowl of Cranberry Sauce on the table next to the roasted turkey.
I will be the first to admit that I actually like canned cranberry sauce – even the jellied version that slides out of with the imprint of the inside of the can on it.
However, it is so easy to make your own, and doesn’t take long at all, that there really is no need to buy a canned version. Plus, homemade anything and everything always tastes best!
Now, if you’re looking for something more than just a simple, basic cranberry sauce, I do share some ways to modify the recipe further down. You can also try my recipe for Cranberry Apple Chutney if you want something that’s more sweet and savory.
Why This Recipe Works
As mentioned before, this is a really quick and easy recipe to make. You only need 3 ingredients, one being water, to prepare this recipe. It takes about 15 minutes to cook, then some time to cool. You can make it ahead of time.
It is an absolutely beautiful side dish, not only during the holidays, but to many other main dishes, as well. There are a lot of different ways to use cranberry sauce that I share further below.
This recipe can easily modified to suite your own tastes or to just liven things up once in a while.
How To Make Cranberry Sauce
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 ounces fresh cranberries
- 1/2 teaspoon ground cinnamon (optional)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is no significant prep work for this recipe.
Create!
Add the water and sugar to a medium saucepan. Bring to a boil over medium heat.
Stir in the cranberries and cinnamon, if using.
Cook until the cranberries start popping, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
Chef’s Tip: You can break up the cranberries some with a wood or silicone spoon. If you prefer more of a whole berry cranberry sauce, don’t mash them. Some of the cranberries will still burst, while some will stay whole.
Present!
Serve warm or chilled.
Tips and Techniques
- When cooking cranberry sauce, you can break up the cranberries some with a wood or silicone spoon. If you prefer more of a whole berry cranberry sauce, don’t mash them. Some of the cranberries will still burst, while some will stay whole.
- Store leftovers in an airtight container in the refrigerator. Consume within 14 days.
Variations
- Swap Out The Water: you can swap out the water for orange, pomegranate, or cherry juice, or use a 50/50 mix of water and juice.
- Change The Sugar: you can use brown sugar or a mix of granulated and brown sugar. I have also made this recipe with a mix of granulated sugar and coconut sugar. For a low sugar cranberry sauce, you can use 3/4 cup of Swerve Granular or 1 cup of Allulose in place of the sugar.
- Add Some Fruit: adding diced apple or pear is a nice way to amp up the flavor of plain cranberry sauce.
- Mix Ins: you can mix in orange or lemon zest, slivered almonds, walnuts, or pecans to add flavor and texture.
What to Serve With Cranberry Sauce
There are so many ways you can use this Cranberry Sauce. Some ways to enjoy it include:
- Spooning it over pork, chicken, or turkey.
- On turkey sandwiches or sliders.
- Serving it as a stand alone side dish, especially with larger, holiday dinners.
- Using it in a Turkey Quinoa Bowl (or something similar).
- Spooning it over ice cream.
- Mixing it into oatmeal.
And so much more!
FAQ’s
Can You Freeze Cranberry Sauce?
Cranberry Sauce can be frozen in freezer bags for up to 3 months. To use frozen Cranberry Sauce, first thaw it in the refrigerator overnight. Then enjoy it chilled, or warm gently over medium heat on the stove.
What To Do With Leftover Cranberry Sauce?
Leftover cranberry sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. You can use the leftovers with other turkey, chicken or pork dishes, on turkey sandwiches, over ice cream or oatmeal, or in grain or rice bowls.
More Cranberry Recipes
Love this Basic Cranberry Sauce recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Basic Cranberry Sauce
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 ounces fresh cranberries
- 1/2 teaspoon ground cinnamon optional
Instructions
- Add the water and sugar to a medium saucepan. Bring to a boil over medium heat.1 cup water, 1 cup granulated sugar
- Stir in the cranberries and cinnamon, if using.12 ounces fresh cranberries, 1/2 teaspoon ground cinnamon
- Cook until the cranberries start popping, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
- Serve warm or chilled.
Notes
Tips and Techniques
- When cooking cranberry sauce, you can break up the cranberries some with a wood or silicone spoon. If you prefer more of a whole berry cranberry sauce, don't mash them. Some of the cranberries will still burst, while some will stay whole.
- Store leftovers in an airtight container in the refrigerator. Consume within 14 days.
Variations
- Swap Out The Water: you can swap out the water for orange, pomegranate, or cherry juice, or use a 50/50 mix of water and juice.
- Change The Sugar: you can use brown sugar or a mix of granulated and brown sugar. I have also made this recipe with a mix of granulated sugar and coconut sugar. For a low sugar cranberry sauce, you can use 3/4 cup of Swerve Granular or 1 cup of Allulose in place of the sugar.
- Add Some Fruit: adding diced apple or pear is a nice way to amp up the flavor of plain cranberry sauce.
- Mix Ins: you can mix in orange or lemon zest, slivered almonds, walnuts, or pecans to add flavor and texture.
