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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh or frozen cranberries until most burst and the sauce thickens. It cools into a glossy, spoonable side with a little extra thickness after resting.
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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: 138
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water and sugar in a 2-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Add the rinsed and picked-over cranberries and return the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  3. Remove the saucepan from the heat and let the sauce cool for at least 30 minutes; it will thicken more as it cools.

Notes

For a thicker sauce, let it cool fully before serving. Refrigerate in a covered container for up to 10 days; it freezes well for up to 3 months. No dietary swap is needed for this naturally dairy-free recipe.