A simple homemade recipe for Fresh Cranberry Sauce, with only 5 ingredients and ready in 15 minutes. This perfectly sweetened and slightly tart sauce will be your new go to for holiday meals!
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Why We Love This Fresh Cranberry Sauce
- A simple recipe that only require 5 ingredients.
- Comes together so fast. It's done and ready in 15 minutes.
- It has the perfect combination of sweet and tart.
- A pretty and delicious side dish to add to your holiday table.
Cranberry Sauce Recipe Ingredients
Substitution Suggestions
- Fresh Cranberries: Frozen cranberries can also be used, just thaw them first.
- White Sugar: I prefer granulated sugar for this recipe, but you could also use brown sugar or honey.
- Orange Juice: Orange juice pairs so well with cranberry. The flavor is amazing. However, apple juice is a great substitute. You can also use water, but the sauce will be more tart without any juice.
- Cinnamon Stick: No cinnamon stick? No worries, you can use a pinch (⅛ teaspoon) of ground cinnamon instead.
- Salt: The salt helps balance the tart and sweet flavors. Do not skip it.
How to Make Fresh Cranberry Sauce
- First, add all the ingredients to a medium sized pot and stir them together. Turn the heat on to medium.
- Bring the sauce to a boil, then reduce heat to low and simmer for 10-12 minutes, stirring often, until the sauce has started to thicken and most of the berries have popped open. Remove from heat.
- Remove the cinnamon stick and let the sauce cool completely. The sauce will thicken more as it cools.
- Serve at room temperature or chilled.
What to Serve with Fresh Cranberry Sauce
All of the Thanksgiving recipes and holiday dishes go well with this simple cranberry sauce. Here are our favorites:
- Homemade Green Bean Casserole
- Scalloped Corn Casserole
- Loaded Mashed Potatoes
- Cheesy Cauliflower Casserole
- Au Gratin Potatoes
- Classic Mashed Potatoes
- Spatchcock Turkey
If you love cranberries you have got to try some of these other recipes. They are so good and the cranberries really shine! My Cranberry Bars are a must for the holidays. This Cranberry Pumpkin Bread is a great snack on the weekends. And these gorgeous Sugared Cranberries are a beautiful dessert or table garnish.
Storing Cranberry Sauce
Storing: Store cranberry sauce in an airtight container in the fridge. This sauce can be made 4-5 days ahead of time and stored in the fridge until ready to serve.
Freezing: This sauce freezes beautifully. Make a double or triple batch if you will need a lot or if you want to have some always available.
Thawing: Simply thaw in the fridge for a few hours.
Ways to Use Cranberry Sauce
The most common way to use cranberry sauce is served with a traditional Thanksgiving meal. Here are some other tasty ways to enjoy your cranberry sauce:
- Spread on sandwiches or toast. My favorite is a grilled ham and cheese.
- Served over pork roast or beef tenderloins.
- Swirled in cottage cheese or yogurt.
- Spread over pancakes or waffles.
- Mix it with some BBQ sauce and serve over meatballs or cocktail wieners.
- Dollop it on top of No Bake Cheesecake Bars.
- Spread over a block of softened cream cheese or goat cheese and serve as a dip spread with crackers.
FAQs
Cranberry sauce is commonly served at room temperature or cold. However, some people like it warm. It can be served either or, whichever your preference is.
Cranberry sauce is cooked and cranberry relish is typically made with minced raw cranberries.
Cranberries have natural pectin in them, once they burst let the sauce simmer until it is at your desired thickness. Note: once the cranberry sauce cools it will thicken more.
Absolutely! Make the sauce and store in an airtight container in the fridge for up to a week.
More Holiday Side Dishes:
- Roasted Garlic Parmesan Brussels Sprouts
- Air Fryer Cinnamon Sweet Potatoes
- Garlic Parmesan Green Beans
- Roasted Brussels Sprouts Gratin
- Easy Dinner Rolls
- Sweet Potato Casserole
- No Knead Dinner Rolls
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Fresh Cranberry Sauce
Instructions
- In a medium size pot, add all the ingredients and stir together well.
- Over medium heat bring the sauce to a boil.
- Once boiling, reduce heat to low and simmer for 10-12 minutes until the sauce has started to thicken and most of the berries have popped.
- Remove from heat and remove the cinnamon stick.
- Let the sauce cool completely. It will thicken more as it cools.
- Serve at room temperature or chill tightly covered in the fridge until ready to serve.
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