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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh or frozen cranberries with sugar and water until most berries burst and the sauce thickens. Let it cool for at least 30 minutes for a spoonable texture that thickens as it rests.
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Prep Time 5 minutes
Cook Time 17 minutes
Cooling 30 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 116
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the sugar and water in a 2-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves, about 3 to 5 minutes.
  2. Stir in the cranberries and return the mixture to a boil, then reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce begins to thicken.
  3. Remove the pan from the heat and let the sauce cool for at least 30 minutes; it will thicken as it cools.

Notes

For the thickest texture, let the sauce cool completely since it thickens as it cools. Refrigerate in an airtight container for up to 5 days; freezer-friendly. Naturally vegan and gluten-free, so no dietary swap is needed.