I love the bright, tart pop of a homemade cooked cranberry sauce — it turns a simple side into something memorable. This stovetop version is glossy, slightly jammy, and done in about 15 minutes; I make it every holiday and for weeknight roasts alike. After testing it several times I’ve refined the sugar balance and simmer time so the sauce is never grainy or too runny.
Why Make This Recipe
- Bright, fresh-tasting cranberry flavor that beats canned sauce in both texture and aroma.
- Quick and convenient: about 5 minutes prep and 10–15 minutes cooking.
- Versatile — it works with turkey, pork, cheeses, or even breakfast yogurt.
- Minimal ingredients and mostly pantry-stable items make it easy to pull together.
- Personal insight: I love making this because a splash of fresh orange juice and zest lifts the whole dish without extra work.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 10–15 minutes
- Total time: 15–20 minutes
- Servings: about 8 (2 tablespoons per person as a condiment)
- Difficulty: Easy
- Method: Stovetop simmering in a medium saucepan until cranberries burst and sauce thickens.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting sugar and liquid to avoid a gritty texture. I learned that a short rest off the heat helps the sauce set without overcooking the fruit. Using a heavy-bottomed pan prevents scorching and gives a clear, bright-tasting sauce.
How to Make Cooked Cranberry Sauce
Start with 12 oz (340 g) fresh or frozen cranberries, 1 cup (200 g) granulated sugar, and 1 cup (240 ml) water. In a medium heavy-bottomed saucepan, bring the water and sugar to a boil over medium heat, stirring until the sugar dissolves. Add cranberries and a pinch of salt, return to a boil, then reduce heat to a simmer and cook 8–12 minutes until most berries have popped and the mixture thickens. Remove from heat and stir in 1 to 2 teaspoons of orange zest and 2 tablespoons of orange juice if you like bright citrus notes. Let cool 20–30 minutes; the sauce will set as it cools.
Expert Tips for Success
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots that scorch the sugar.
- Start with the water and sugar fully dissolved and boiling before adding cranberries to ensure even cooking and avoid grainy sugar.
- For a smoother texture, press through a fine-mesh sieve while the sauce is warm. This removes skins and seeds.
- Taste and adjust sugar before the sauce cools — cold dulls sweetness, so tweak while warm.
- If using frozen cranberries, no need to thaw; add them straight to the hot syrup and allow an extra minute or two of cooking.
How to Serve Cooked Cranberry Sauce
Serve spooned alongside roast turkey or pork, or dolloped on baked brie for a simple appetizer — I often pair it with baked brie with cranberry sauce. Try it as a topping for vanilla ice cream or stirred into plain yogurt for breakfast. For a composed plate, spoon the sauce down the center of a platter and arrange slices of meat or cheese around it for contrast.
Storage and Reheating Guide
Refrigerate in an airtight container for up to 10 days; glass jars with tight lids work best. Freeze in freezer-safe containers or bags for up to 3 months — leave 1/2 inch headspace to allow for expansion. Reheat gently on the stovetop over low heat with a splash of water or orange juice to loosen, or microwave in 20–30 second bursts, stirring between, until just warmed.
Recipe Variations
- Lower-sugar: Use 2/3 cup (135 g) sugar plus 2 tablespoons maple syrup; cook the same way.
- Spiced: Add a cinnamon stick and 3 smashed cloves during simmering, remove before serving.
- Savory twist: Stir in 1 tablespoon balsamic vinegar and a pinch of red pepper flakes for a glaze-style sauce.
- Gluten-free / dairy-free: This recipe is naturally gluten- and dairy-free; use honey or maple for alternative sweeteners if desired.
Nutritional Highlights
Cranberries are high in vitamin C and antioxidants, adding a bright nutrient boost to your plate. Be mindful of sugar: a typical serving (2 tablespoons) contains added sugar, so adjust portions if you’re watching intake. Allergen note: this sauce contains no common allergens (gluten, dairy, nuts) unless you add mix-ins.
Troubleshooting Common Issues
- Too runny: Simmer a few minutes longer uncovered, or whisk in 1/2 to 1 teaspoon cornstarch dissolved in cold water and heat until thickened.
- Too tart: Stir in 1–2 tablespoons more sugar or 1 tablespoon honey while warm; citrus can amplify tartness so taste before adding zest.
- Gritty texture: That means sugar didn’t fully dissolve — reheat gently and stir until smooth, or strain through a fine-mesh sieve.
Frequently Asked Questions
Q: Can I make this with frozen cranberries?
A: Yes. Use frozen cranberries straight from the bag — add them to the boiling sugar syrup and allow an extra 1–2 minutes of simmering. The cooking time is nearly identical and the flavor is the same.
Q: Can I make cranberry sauce ahead of time?
A: Absolutely. It actually benefits from sitting a day in the fridge because flavors meld. Make up to 10 days ahead and store airtight; reheat gently or serve cold.
Q: Can I can this cranberry sauce?
A: You can water-bath can recipes with proper acidity and sugar levels, but home canning needs strict safety procedures. For safety, follow a tested canning recipe rather than a free-form stovetop version.
Q: What’s the best way to get a smooth sauce?
A: Cook until berries burst, then press through a fine-mesh sieve while still warm using a spatula. Use a blender on low briefly if you prefer an ultra-smooth texture, then strain.
Conclusion
For more techniques and alternate takes, check these trusted recipes and guides: Cranberry Sauce Recipe, Homemade Cranberry Sauce – Sugar Spun Run, 5-Ingredient Cranberry Sauce Recipe – Sally’s Baking, Easiest Cranberry Sauce Recipe | Bon Appétit, and Easy Homemade Cranberry Sauce Recipe – She Wears Many Hats. These links offer variations and step-by-step photos if you want extra visuals or alternative ingredient ideas.
Homemade Cooked Cranberry Sauce
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A bright and tart homemade cranberry sauce, perfect for holiday meals and versatile enough for weeknight roasts.
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- Pinch of salt
- 1 to 2 teaspoons of orange zest
- 2 tablespoons of orange juice
Instructions
- In a medium heavy-bottomed saucepan, bring water and sugar to a boil over medium heat, stirring until the sugar dissolves.
- Add cranberries and a pinch of salt, return to a boil.
- Reduce heat to a simmer and cook for 8–12 minutes until most berries have popped and the mixture thickens.
- Remove from heat and stir in orange zest and juice.
- Let cool for 20–30 minutes; the sauce will set as it cools.
Notes
For a smoother texture, press through a fine-mesh sieve while the sauce is warm. Dietary adjustments can include lower-sugar variations or adding spices.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American