Simple 3-Ingredient Cranberry Sauce
Homemade cranberry sauce takes about 15 minutes, tastes miles better than the canned stuff, and uses just three ingredients. You can make it days ahead, so your holiday cooking feels a little lighter.
Why You’ll Love This Cranberry Sauce
It strikes that balance between tart and sweet without being too sugary. The berries pop and release their natural pectin, so the sauce sets into a soft, spoonable gel you can actually slice when it cools.
You get little bursts of whole fruit in every scoop, not a uniform jelly. The fresh orange juice or water lets the cranberry flavor lead, and the whole thing feels clean and bright on a heavy plate.
Ingredients
- 12 oz fresh cranberries: frozen work too, no need to thaw
- 1 cup granulated sugar: start here, then taste and add up to 2 tbsp more if your berries are especially sharp
- ½ cup water or fresh orange juice: orange juice adds a gentle citrus note
Variations / Substitutions
- Less sugar: you can drop to ¾ cup for a tarter sauce; the texture will be a touch looser
- Warm spice: stir in a cinnamon stick or 2 whole cloves while it simmers, then fish them out before cooling
- Orange zest: add the zest of 1 orange along with the juice for a brighter finish
- Add a splash of bourbon: stir in 1 tbsp after removing from the heat for a subtle warmth
- Dairy-free and gluten-free: this recipe is naturally both
A scoop of this sauce also works nicely on top of thick Greek yogurt or swirled into leftover turkey sandwiches. For another holiday side, try our Classic Buttery Mashed Potatoes.
How to Make Simple 3-Ingredient Cranberry Sauce
Step 1: Simmer the Cranberries
Combine the 12 oz cranberries, 1 cup sugar, and ½ cup water or orange juice in a medium saucepan over medium heat. Stir every so often until the sugar dissolves and the liquid starts to bubble, about 5 minutes.
You’ll hear a few soft pops as the first berries burst. The liquid will go from clear to a vivid ruby.
Step 2: Thicken the Sauce
Once the mixture is at a steady bubble, lower the heat slightly and let it cook for another 8 to 10 minutes, stirring now and then. The berries will break down and the sauce will thicken enough to coat the back of a spoon.
It will still look a little loose in the pan, which is what you want. It sets up more as it cools.
Step 3: Spoon Into a Serving Bowl
Pour the hot sauce right into a serving dish or a storage container, depending on how soon you plan to use it. Let it cool to room temperature first, then cover and refrigerate until it’s fully set, about 2 hours. Serve it chilled or at room temperature, spooning it straight onto the plate while it holds its shape.
Tips for the Best Cranberry Sauce
- Rinse the cranberries and pick out any soft or shriveled ones before using.
- Don’t walk away during the last few minutes; the sauce can go from loose to jammy quickly.
- If your sauce seems too thin after cooling, you can return it to the pan and simmer it a couple minutes longer to cook off extra liquid.
For scaling up: a 12 oz bag yields about 2 cups. The table below adjusts for bigger batches.
| Bag size | Sugar | Liquid |
|---|---|---|
| 12 oz (1 bag) | 1 cup | ½ cup |
| 24 oz (2 bags) | 2 cups | 1 cup |
| 36 oz (3 bags) | 3 cups | 1½ cups |
Storing Leftovers
- Refrigerate: keep in an airtight container for up to 10 days. The sauce stays fresh for a long cold fridge life.
- Serve cold: it’s ready to eat straight from the fridge; no need to rewarm.
What Goes Well With Cranberry Sauce
Roasted turkey is the obvious partner, and the sauce’s acidity cuts through rich, dark meat especially well. It’s also a natural with roasted pork loin or a thick slice of baked ham, where the tart fruit balances the saltiness. Spoon some onto a turkey and brie sandwich for a lunch that tastes like a holiday leftover upgrade.
Frequently Asked Questions
Can I use frozen cranberries?
Yes, you can use them straight from the freezer. No need to thaw; just add a minute or two of cook time.
My sauce tastes too tart. How do I fix it?
Stir in another tablespoon of sugar at a time, off the heat, until the sharpness mellows. A tiny pinch of salt can also soften the tart edge.
Can I make this a day ahead?
Absolutely. It sets up perfectly overnight, and the flavor mellows a bit, which actually makes it better the next day.
Why did my sauce not set?
It likely needed a little more time on the heat. Cranberries have natural pectin, but undercooking keeps it runny. If it’s still loose after chilling, simmer it for a few minutes more.
Simple 3-Ingredient Cranberry Sauce Recipe
Ingredients
Method
- Combine the cranberries, sugar, and water or orange juice in a saucepan over medium heat. Stir occasionally until the sugar dissolves and bubbles appear, about 5 minutes.
- Reduce the heat slightly and cook at a steady bubble for 8 to 10 minutes, stirring now and then, until the sauce thickens and coats a spoon.
- Pour into a serving bowl, cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.
