EASIEST CRANBERRY SAUCE EVER
Bright, tangy, and glossy, this stovetop cranberry sauce comes together with just cranberries, sugar, and water—plus a hint of citrus if you like. It’s the quick holiday staple you can make days ahead and serve with everything from turkey to sandwiches.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring Cups & Spoons
- Microplane or zester (optional)
Ingredients
- 12 oz fresh cranberries rinsed and picked over
- 1 cup granulated sugar
- 1 cup water
- 1 tsp orange zest optional, for brightness
- 1 pinch salt balances the sweetness
Instructions
- Rinse the cranberries and discard any soft or shriveled berries.
- In a medium saucepan, combine the sugar and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
- Add the cranberries and return to a boil. Reduce heat to maintain a lively simmer and cook 8–12 minutes, stirring occasionally, until most berries burst and the sauce thickens.
- Remove from heat and stir in the orange zest (if using) and a pinch of salt. Taste and adjust sweetness or citrus to preference.
- Let cool to room temperature; the sauce will continue to set as it cools. Refrigerate at least 2 hours before serving for the best texture.
Notes
Make-ahead friendly: Store in an airtight container in the refrigerator for up to 7–10 days, or freeze up to 3 months. Thaw overnight in the fridge and stir before serving.
Flavor twists: Swap half the water with orange juice, simmer with a cinnamon stick (remove before chilling), or finish with a splash of vanilla or maple syrup for added depth.
Texture tips: For a smoother sauce, mash gently with a spoon while warm; for chunkier sauce, pull from the heat as soon as most berries burst.
Nutrition
Calories: 116kcalCarbohydrates: 30gSodium: 1mgPotassium: 35mgFiber: 2gSugar: 24gVitamin A: 20IUVitamin C: 6mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!