5-Ingredient Cranberry Sauce Recipe | Quick & Easy Side

There’s something hypnotic about a pan of glossy red berries doing a gentle sizzling dance. From my first attempt to the fourth, my 5-Ingredient Cranberry Sauce Recipe has delivered that vivid pop of autumnal color and tang. I watched, spoon in hand, as sugar dissolved into boiling water, then discovered that an extra minute of simmering coaxed just the right jammy texture.

Why You’ll Love 5-Ingredient Cranberry Sauce Recipe Recipe

• Bright, jewel-toned sauce with a balance of sweet and tart
• Simple method—just one pot, five pantry staples
• Customizable spice notes for holiday flair
• Centuries-old tradition meets modern twist

A Little Background

On a crisp November morning, I set out to master the classic condiment. Testing note: in my initial prep, I skipped zest and found the sauce too sharp on its own—adding orange zest in trial two brought a sunny fragrance that melded beautifully with the berries. Cranberry sauce has been a holiday staple in North America since the 1600s, celebrated for its vivid color and bright flavor.

Key Ingredients for 5-Ingredient Cranberry Sauce Recipe

• Fresh cranberries (12 oz): Rinse and pick over for the best pop; frozen works too (see FAQ).
• Granulated sugar (1 cup): Balances tartness; swap for brown sugar for a deeper flavor.
• Water (1 cup): Builds the syrup base; orange juice can replace half for extra zing.
• Orange zest (1 tsp): Brightens aroma; finely grate to avoid bitter pith.
• Cinnamon stick (1 stick): Infuses warm spice; discard before serving.

How to Make 5-Ingredient Cranberry Sauce Recipe

1. Combine sugar and water in a medium saucepan over medium-high heat; stir until sugar dissolves and liquid begins to simmer (about 3 minutes).
2. Stir in orange zest and cinnamon stick, then add cranberries; you’ll hear gentle crackling as they hit the hot syrup.
3. Reduce heat to medium-low and cook, stirring occasionally, until most berries have burst and sauce has thickened—about 10 minutes. Testing note: on my third cook, I left it 2 minutes longer for extra body.
4. Remove from heat, fish out the cinnamon stick, and let sauce cool in the pan for 30 minutes to reach a spreadable consistency.

Pro Tips & Troubleshooting

• If your sauce seems too thin, simmer off extra liquid a minute at a time until desired thickness.
• Prevent stuck sugar by stirring gently—high heat can scorch the bottom.
• For a spiced variation, add a star anise or a pinch of ground ginger during simmering.
• To halve, use 6 oz berries, ½ cup sugar, and ½ cup water; double everything for a larger batch but cook in a larger pot.

Storage & Make-Ahead Guide

Store cooled sauce in an airtight container in the fridge for up to 10 days or freeze up to 2 months. Reheat gently over low heat or serve cold straight from the fridge. Testing note: I popped a sealed jar into the freezer—after thawing overnight in the fridge, the texture was just as silky smooth. Always refrigerate within 2 hours of cooking for food safety.

Serving Suggestions

Spoon alongside roasted turkey or chicken, swirl into yogurt for breakfast, spread on warm biscuits, or dollop on cheesecake. The vibrant color and tart-sweet contrast brighten any plate.

Frequently Asked Questions

• How long does homemade cranberry sauce last in the fridge? – Up to 10 days in a sealed container.
• Can I make cranberry sauce ahead of time? – Yes, make up to 3 days in advance; flavor deepens as it rests.
• How do I thicken cranberry sauce? – Simmer a few extra minutes off heat or stir in a small cornstarch slurry.
• Can I use frozen cranberries for cranberry sauce? – Absolutely; no need to thaw—just add a few extra minutes of cooking time.
• Can I add spices to cranberry sauce? – Try ground ginger, allspice, or a star anise during simmering for layered flavor.
• What’s the best way to sweeten cranberry sauce? – Granulated sugar is classic; swap part for maple syrup for a subtle depth.

Final Thoughts

My family now expects this bright, velvety condiment every holiday—my favorite twist is swirling warm sauce into vanilla ice cream. I hope this 5-Ingredient Cranberry Sauce Recipe inspires you to stir up some seasonal magic in your kitchen. Let me know how your batch turns out!