Homemade cranberry sauce is surprisingly simple to make and far superior in flavor and texture to the canned jellied variety from the grocery store.
Why You Love This
This sauce can be made chunky with whole berries or blended smooth and creamy. You can even shape it like the canned version to convince skeptics who insist on the store-bought style.
- Reliable, straightforward cranberry sauce made at home—I’ve been making this for years and it never disappoints.
- Only five ingredients are needed.
- Serve it with whole berries or strain it for a jellied consistency.
Serve alongside classic sides such as fresh green bean casserole, southern cornbread dressing, pecan-crusted sweet potato casserole, and pumpkin pie with a gingersnap crust for a full holiday spread.
How to Make Homemade Cranberry Sauce (jellied)
Combine the cranberries, water, and both sugars in a medium saucepan over medium heat and bring to a gentle boil, stirring occasionally so the sugars dissolve evenly.
Reduce the heat and simmer uncovered until most of the cranberries have popped, about a few minutes. Stir periodically to prevent sticking.
Remove the pan from the heat and stir in the vanilla. For a more textured whole-berry sauce, press a few berries with the back of a spoon. For a jellied finish, proceed to strain.
Pour the cooked mixture into a container and let it cool to room temperature before refrigerating so it can set properly.
If you prefer a very smooth jellied sauce, use an immersion blender to break down the berries first, then pour the mixture through a fine-mesh strainer. Press the cooked berries with a spatula until only pulp and seeds remain in the strainer. Discard the seeds and any large bits left behind.
The strained liquid will be smooth and creamy. Transfer it to the jar you’d like to serve from and chill until fully set.
When Ready to Serve
To release a jellied sauce from a jar for serving, run hot water over the bottom of the jar with the lid on. Slide a thin flexible spatula around the inside edge of the jar, then invert it onto a serving plate—the sauce should unmold cleanly.
Slice or spoon as desired and enjoy. Once you taste homemade cranberry sauce, you’ll likely skip the canned version from now on.
How To Can Cranberry Sauce
If you want to preserve the sauce, do this while it’s still hot. Leave about 1/4 inch of headspace at the top of each jar. Wipe the rims clean, place new lids on the jars, and screw the rings down until fingertip tight.
Place the jars in a water bath canner and pour hot water to cover the jars. Bring the water to a rolling boil and process for 15 minutes. This timing applies to pint, pint-and-a-half, or quart jars.
After processing, turn off the heat, remove the canner lid carefully, and leave the jars in the hot water for 5 minutes. Remove the jars and set them on a towel to cool undisturbed until they reach room temperature, then label and store in a cool, dark place for up to one year.
Alternatively, freeze cranberry sauce for up to 3 months in a freezer-safe container, leaving room at the top for expansion.
This sauce is a perfect, bright accompaniment to rich holiday mains and makes a delicious spread on leftover turkey sandwiches.
Add-Ins
For extra flavor, add a cinnamon stick while cooking or fold in orange zest or thin strips of orange peel. If you plan to strain the sauce, remove any whole spices or peel before pressing the mixture through the strainer.
Tips
- Make this sauce ahead of time to lighten your workload on the big day—cranberry sauce actually benefits from chilling.
- Use fresh or frozen cranberries; both work well. I buy fresh in season and freeze extras for later.
- Stir frequently while cooking to prevent the sugars from burning on the bottom of the pan.
- When straining, scrape the bottom and sides of the strainer thoroughly—pulp clings there and adds body to the sauce.
- Store the finished sauce in a jar or bowl; either works fine.
- Allow the sauce to cool to room temperature before refrigerating so it sets evenly.
FAQ
Just cranberries, sugar, and water—those three ingredients create the classic jellied sauce.
Stored in a covered container in the refrigerator, it will keep for up to two weeks.
Yes. Freeze in a mason jar or airtight container, leaving space at the top for expansion, for up to three months.
More Holiday Side Dish Recipes
Easy Pecan Roasted Sweet Potato Casserole
Fresh Green Bean Casserole From Scratch (no soup)
Decadent Whipped Potatoes (Dutchess Potatoes)
Easy Homemade Cranberry Sauce Recipe (jellied or whole)
Ingredients
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 cup water
- 1/2 teaspoon vanilla
Instructions
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Place the cranberries, sugars, and water in a medium saucepan.
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Over medium heat, bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer uncovered until the cranberries have mostly popped.
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Remove from the heat and stir in the vanilla.
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For a jellied sauce, pour the mixture through a fine-mesh strainer and press with the back of a spoon or spatula until only pulp and seeds remain in the strainer.
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Pour into a jar and allow to cool to room temperature before refrigerating to set completely.
Notes
Storing – Keep covered in the refrigerator for up to two weeks.
Freezing – Freeze in a mason jar or airtight container, leaving room at the top to allow for expansion, for up to three months.
Canning – See the canning instructions above.
Nutrition
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Carbohydrates: 44g
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Protein: 1g
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Fat: 1g
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Sugar: 40g