This easy cranberry sauce has only three ingredients and one step!
It’s tart and sweet and the perfect side dish or topping! Best of all, this recipe for cranberry sauce can be made in advance to thaw and serve all throughout the holiday season! Cranberry sauce is a must-have on any holiday table, especially when turkey and stuffing are on the menu!
Favorite Festive Recipe!
- When fresh cranberries appear, use them to make this easy cranberry sauce that can be doubled up and frozen to use all year long.
- This homemade recipe for cranberry sauce works for Thanksgiving and Christmas but is also a great appetizer sauce for meatballs and a tasty spread for leftover turkey and ham sandwiches!
Simple Three Ingredient Recipe!
CRANBERRIES: Fresh cranberries hit the produce section as early as the beginning of October until the end of the year, but whole frozen cranberries are available year-round and for this recipe, they don’t even have to be thawed. Small dices of red or green apples or even chopped pecans or walnuts will make this a new recipe every time!
SUGAR: Depending on how sweet or tart you want your cranberry sauce to be, the amount of white sugar can be adjusted. Superfine sugar (aka castor sugar) will melt faster than granulated sugar. Brown sugar can be used in the same amount as white sugar. Maple syrup and honey are also good alternatives.
WATER: Switch out the water for orange, apple, or pineapple juice for a sweeter flavor.
VARIATIONS: For more depth of flavor, toss in a pinch of nutmeg or allspice, or cook the cranberry sauce with a cinnamon stick or two. Even a little orange or lemon zest will brighten up the flavor.
How to Make Easy Cranberry Sauce
Just one step!
- Place all ingredients in a saucepan and bring to a boil and then simmer until the cranberries pop (as per recipe below).
- Transfer cranberry sauce to a bowl and cool. Serve chilled.
Quick Tips & Tricks!
- Make cranberry sauce in advance and freeze it in zippered bags for up to 6 months.
- Thaw in the refrigerator before using.
- For a smoother sauce, push it through a strainer or puree it in a small blender.
- Keep leftover cranberry sauce in a covered container in the refrigerator for up to a week.
- Top it onto ice cream, sponge cake, pancakes, or waffles.
- Swirl it into a smoothie or mix it with cream cheese for a festive dip!
More Dips, Sauces, and Spreads
- Homemade Hummus – Creamy
- Crockpot Queso Blanco Dip – Cheesy
- Skinnier Buffalo Chicken Dip – Flavorful
- Crab Rangoon Dip – Delicious
Easy Cranberry Sauce
- 12 ounces cranberries about 3 cups
- 1 cup sugar
- ½ cup water
- Combine all of the ingredients in a medium saucepan.
- Bring to a boil, reduce heat to medium-low and simmer 7-10 minutes or until the cranberries have popped.
- Transfer to a bowl and cool completely.
- The sauce will thicken as it cools.
- For less bulk, blend sauce before cooling.
- For a clear sauce, strain it into a mesh strainer. Press berries to remove as much juice as possible.
- Freeze the sauce, and thaw overnight in the refrigerator before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©I Don’t Have Time For That. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN the Easy Cranberry Sauce Recipe!