Easy Homemade Cranberry Sauce Recipe (3 Ingredients)

Homemade cranberry sauce is one of those recipes that looks fancy but could not be easier. It takes just 3 ingredients and about 15 minutes. Fresh cranberries, sugar, and water are all you really need.

Once you make it from scratch, you will want to ditch the can for good.

It tastes brighter and fresher than anything in a can, and you get to control the sweetness. This is the same simple recipe off the back of the Ocean Spray bag that Jim’s mother always used.

We add a splash of orange and a pinch of cinnamon when we want that cozy holiday flavor. It is wonderful next to turkey, ham, or a Sunday roast. Make it a day or two ahead and cross one thing off your list.

But the best part? You don’t need to wait for the holidays! This cranberry sauce recipe is simple, fast, and can be made year-round with either fresh or frozen cranberries. It stores beautifully in an airtight container, so you can enjoy it long after the holidays are over.

My Memories of Cranberry Sauce at the Holiday Table

Cranberry sauce has been a favorite of mine since I was a little girl.

I used to help my mother make it from scratch every single year. She made a relish where she ground whole cranberries and oranges, then let it sit in the fridge for a full day. The berries and juices turned into the most tangy, sweet side dish.

I can still see her setting up that heavy old fashioned grinder and clamping it to the edge of the counter. Together we fed in raw cranberries and navel orange pieces, peel and all.

Each handful made a little popping sound as they went into the hopper. I must have been six or seven, and it was one of my first real jobs in the kitchen.

Years later I learned that my husband Jim’s mother made cranberry sauce from scratch too. Hers was the simple recipe off the back of the Ocean Spray bag, made with just sugar, water, and fresh cranberries. That is the one we still use today.

It is simple, fresh, and full of the best flavor of the season.

Even though I never found my mother’s original cranberry relish recipe, the combination of those memories and Jim’s family tradition makes this dish one of the most nostalgic and meaningful parts of our holiday meal. It’s more than just food; it’s a connection to the past, made new again each year.

I will not turn away any form of cranberry relish. I love all the different recipes of cranberry sauce, and my most favorite is this fresh homemade cranberry sauce.

At Christmas, I love to put brie cheese warmed in the oven.  Slice off the top of the brine and layer with cranberry sauce and some toasted walnuts. Heat at 350° just until the cheese starts to melt.  A simple, delicious appetizer for your Christmas or New Year’s Party.

Here is a delicious addition to any News Years’ Party Appetizer, Baked Brie with Walnuts and Honey.  There are a lot of complicated wrapped brie recipes, but we just make a simple warm cheese with warm cranberry sauce or honey and toasted walnuts.

Why You’ll Love This Homemade Cranberry Sauce

• Just 3 simple ingredients for the base recipe
• Ready in about 15 minutes on the stove
• Tastes so much fresher than the canned kind
• You control the sugar, so it is never too sweet
• Easy to make ahead, and it freezes beautifully

Ingredients You’ll Need

For the base sauce (3 ingredients):

• 12 ounces fresh cranberries (one standard bag, or use frozen)
• 1 cup granulated sugar
• 1 cup water

For cranberry orange flavor (optional):

• 1/2 cup orange juice (use in place of 1/2 cup of the water)
• 1 teaspoon orange zest
• 1 pinch ground cinnamon

Ingredient Notes and Substitutions

Homemade fresh cranberry sauce isn’t just for turkey. Here are a few delicious ways to enjoy it:

• Fresh or frozen: Both work beautifully. No need to thaw frozen berries first.
• Orange: Swapping half the water for orange juice gives you that classic cranberry orange sauce.
• Less sugar: Start with 3/4 cup for a more tart, healthier cranberry sauce.
• Maple or honey: Trade the sugar for 3/4 cup maple syrup or honey for a natural sweetener.
• With Brie Cheese: Slice off the top of a wheel of brie, top with warm cranberry sauce and toasted walnuts, and bake at 350°F until the cheese is melty. Serve with crackers or sliced baguette.
• As a Spread: Try it on leftover turkey sandwiches with cream cheese.
• In Yogurt or Oatmeal: Stir into plain Greek yogurt or a bowl of oatmeal for a tangy-sweet breakfast.
• Holiday Appetizer: Spoon it into phyllo cups with goat cheese or serve alongside a cheese board.

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Equipment Needed

• Medium saucepan
• Wooden spoon or spatula
• Zester or fine grater (if using orange zest)
• Airtight container or mason jar for storing

How to Make Homemade Cranberry Sauce

1. Rinse the cranberries. Sort through and toss any soft or bruised ones, then rinse in a colander. 
   Pro tip: No need to dry them, a little water is fine.
2. Combine and boil. Add the water and sugar to a medium saucepan. Bring to a gentle boil over medium heat and stir until the sugar dissolves.
3. Add the cranberries. Pour in the cranberries and stir. In a few minutes you will hear them start to pop. 
   Pro tip: That popping sound means the berries are breaking down and the sauce is thickening.
4. Simmer until thick. Lower the heat and simmer about 10 minutes, stirring now and then, until most of the berries have burst and the sauce coats the back of your spoon.
5. Cool and chill. Stir in the orange zest and cinnamon if using, then take the pan off the heat. 
   Pro tip: The sauce looks loose while hot and thickens as it cools, so do not overcook it. Chill at least an hour before serving.

Easy Cranberry Orange Sauce

Cranberry orange sauce is our favorite way to dress up this recipe for the holidays.

The orange softens the tart bite and makes the whole kitchen smell amazing. Just swap 1/2 cup of the water for 1/2 cup of orange juice, then stir in a teaspoon of orange zest and a pinch of cinnamon at the end.

That little change gives you the bright, citrusy cranberry sauce with orange juice that people always ask about.

More Easy Variations

• Maple: Use maple syrup in place of the sugar for a deeper, cozy flavor.
• Apple: Stir in a peeled, diced apple with the cranberries for a soft, sweet bite.
• Bourbon: Add a splash of bourbon in the last few minutes for a grown up holiday version.
• Lower sugar: Cut the sugar to 3/4 cup, or sweeten with honey for a healthier cranberry sauce.
• Spiced: Add a cinnamon stick and a couple of whole cloves while it simmers, then fish them out.

Make Ahead, Storing, and Freezing

This is a wonderful make ahead side dish, and it tastes even better after a day in the fridge.

Store it in an airtight container in the refrigerator for up to 10 to 14 days. Make it up to 5 days before your holiday meal to save yourself time.

You can also freeze cranberry sauce for up to 2 months. Let it cool, spoon it into a freezer safe container, and thaw it overnight in the fridge before serving. It keeps its bright color and flavor beautifully.

Serve it cold, at room temperature, or gently warmed.

What to Serve With Cranberry Sauce

Homemade cranberry sauce is not just for turkey, though it is wonderful next to a roasted bird.

• Turkey and ham: The classic pairing for any holiday plate.
• Warm brie: Spoon it over baked brie with toasted walnuts for an easy appetizer. My Baked Brie with Walnuts and Honey is a simple favorite.
• Meatballs: Stir a few spoonfuls into your favorite meatball sauce for a sweet and tangy party bite.
• Cheese board: Serve it in a little bowl alongside crackers and sliced baguette.

Round out the plate with my Easy Thanksgiving Side Dishes.

What to Do With Leftover Cranberry Sauce

Do not let that last little bit go to waste. Leftover cranberry sauce is one of my favorite things to cook with.

• Cranberry bread and muffins: Swirl it into a quick bread or muffin batter for a pretty ribbon of color. Try it in my [Internal link: Cranberry Orange Bread].
• Breakfast: Stir a spoonful into oatmeal or yogurt, or spoon it over pancakes.
• Turkey sandwiches: Spread it on leftover turkey sandwiches with a little cream cheese.
• Cream cheese dip: Spoon it over a block of cream cheese and serve with crackers for an easy appetizer.
• Baked goods: Dollop it into thumbprint cookies or over a slice of pound cake.

Frequently Asked Questions

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