Homemade Cranberry Sauce

Whole cranberries simmered with sugar, orange juice and zest until they burst into a glossy, tangy sauce. Ten minutes on the stove; makes about 2 1/2 cups.

Naturally gluten-freeVeganVegetarianDairy-freeFreezer-friendlyMake-ahead

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

Bowl of glossy whole-berry cranberry sauce
  • Prep 5 min
  • Cook 12 min
  • Total 2 hr 15 min
  • Yield About 2 1/2 cups

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Homemade cranberry sauce takes ten minutes and tastes far brighter than canned. The natural pectin in cranberries makes it set as it cools.

Make it up to a week ahead.

Ingredients

  • 1 (12 ounce) bag fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 1/4 cup water
  • 1 teaspoon orange zest
  • Pinch of kosher salt
  • Pinch of ground cinnamon (optional)

Instructions

  1. Dissolve the sugar. Bring the sugar, orange juice and water to a boil in a saucepan, stirring until the sugar dissolves.
  2. Cook the cranberries. Add the cranberries and simmer 8 to 10 minutes, stirring now and then, until most have burst and the sauce thickens.
  3. Finish. Stir in the zest, salt and cinnamon.
  4. Chill. Cool, then refrigerate at least 2 hours; it thickens as it chills.

Nutrition per serving (estimated)

79Calories
20 gCarbohydrates
1 gFiber
19 gNet carbs
0 gProtein
0 gFat

Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeVeganVegetarianDairy-free

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Keeps 1 week in the refrigerator or 3 months frozen.
  • For a smooth, jellied sauce, press it through a sieve.

Questions about this recipe

How long does homemade cranberry sauce keep?
About 1 week in the refrigerator.
Can I use less sugar?
Yes, down to about 1/2 cup; it will be tarter.

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