An easy 3-ingredient 10-minute Cranberry Sauce recipe made with fresh in season cranberries. A delicious traditional Thanksgiving side dish, this cranberry sauce is the star to any holiday spread. Homemade Cranberry Sauce is easy to make and can be stored for up to 1 month during the holiday season which makes it the perfect recipe to make ahead of entertaining.
Thanksgiving is just a few weeks away and if you’re anything like me, you’re planning out the holiday food menu. Well, this homemade Cranberry Sauce is just about the easiest thing to make for Thanksgiving.
If you’ve never made your own Cranberry Sauce with fresh cranberries, you’re missing out. Homemade Cranberry Sauce is a breeze to make. You don’t need anything fancy and it’s as simple as boiling the cranberries down in sugar for 10 minutes. Just 10 minutes, that’s all it takes!
Plus, with you’re homemade cranberry sauce recipe version, you’ll be able to control how saucy you want it. Sometimes, I like an extra thick sauce with whole cranberries while other times I like the sauce thinned out for sandwiches.
In New Orleans, many of the po-boy restaurants around here sever their Thanksgiving sandwich versions. As anyone who’s attended a Thanksgiving dinner can attest that there are those people that like to sort of mash all their Thanksgiving fixings together with cranberry sauce. Yep, I’m one of those, too. But, I usually save a few scoops of stuffing, cranberry sauce, gravy, turkey, and mashed potatoes for the end. This is just such a common thing among guests that restaurants in the south serve their sandwiches that way.
Thanksgiving gets hectic, especially if you’re the one doing all the cooking and hosting. That’s why I like to make this sauce a week in advance. Fresh Cranberry Sauce can be stored in an air-tight container in the refrigerator for up to a month or one year in the freezer. Plus, this homemade version is cheaper than canned cranberry sauce found at the grocery store.
If you’re looking for the next potluck side dish to bring to Thanksgiving or Christmas dinner, I have you covered. This cranberry salad has been a family favorite for years. You may never buy canned sauce again once you try this sauce recipe. There are so many different ways to change up the recipe but this is always how my mother made it.
For a taste of Thanksgiving, try my 10-minute Cranberry Sauce. Featuring seasonal fresh cranberries and sugar, this classic Thanksgiving side dish has a fresh and satisfying taste that will satisfy your taste buds this Thanksgiving. Extra cranberry sauce add-ins include ground cinnamon, orange juice, vanilla extract, bourbon, honey, and orange zest.
Last week I made a vintage Cranberry Fluff Salad recipe. If you don’t have access to a stovetop to make this sauce, then try my no-bake cranberry fluff salad for the holiday season.
Easy Cranberry Sauce
- 12 ounces fresh or frozen unsweetened cranberries ( remove 1/3 cup for later)
- 1/2 cup water
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract, optional to taste
- 1/4 cup water
- In a medium saucepan, boil 1 cup sugar and 1/2 cup water; about 2 minutes.Lower heat to a simmer. Add in washed cranberries, saving 1/3 cup fresh cranberries for later.Simmer cranberries until berries are soft and most have burst about 10 minutes. Stir in salt. Stir in vanilla extract if using. Remove from heat and stir in 1/4 cup water.Allow mixture to cool for 15 minutes. Cover and refrigerate until ready to serve. Cranberry sauce will thicken as it cools.Additional stir-ins can include a pinch of cinnamon, orange zest, lemon juice, or honey.This recipe can be stored in an air-tight container in the refrigerator for up to 1 month or stored in the freezer for 8-10 months.