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Classic Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar until most berries burst and the sauce thickens. Cool it, then refrigerate until chilled for a classic make-ahead side dish.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 1 bag (12 oz) cranberries fresh, picked over and rinsed

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water and sugar in a 2-quart saucepan over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil.
  2. Add the cranberries and return the mixture to a boil.
  3. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until most berries have burst and the sauce has thickened.
  4. Remove the saucepan from the heat and let the sauce cool for 30 minutes.
  5. Transfer the sauce to a serving bowl and refrigerate until chilled.

Notes

For the best texture, let the sauce cool before refrigerating; it will continue to thicken as it chills. Store covered in the refrigerator for up to 10 days, or freeze for up to 2 months. For a vegan variation, use vegan-certified granulated sugar.