Easy Homemade Cranberry Sauce (5 Ingredients)

This easy homemade cranberry sauce only needs 5 ingredients and about 20 minutes on the stove. Fresh cranberries simmer with sugar, a little orange zest and a cinnamon stick until they pop and turn into a glossy, jammy sauce. Once you make it from scratch, it's hard to go back to the can.

It's also the easiest Thanksgiving side to make ahead, since it needs time in the fridge to set anyway.

I love making this a few days before Thanksgiving so it's one less thing on the big day. The house smells amazing while it simmers.

Things to Know Before Making Easy Homemade Cranberry Sauc

• Fresh or frozen cranberries both work. Use frozen straight from the bag and add a couple of minutes.
• It thickens as it cools. It will look loose in the pan. Give it a few hours in the fridge and it sets right up.
• Listen for the pop. The cranberries burst as they cook, and that's what makes the sauce thick.
• Make it ahead. It keeps for up to 2 weeks in the fridge.

Hosting this year? You'll also love my Easy Candied Sweet Potatoes and this Slow Cooker Creamed Corn.

Ingredients You'll Need

[PHOTO: cranberries, sugar, orange and cinnamon stick on the counter]

• Cranberries - one 12 ounce bag, fresh or frozen. Toss any soft or shriveled ones.
• Sugar - regular granulated sugar.
• Cinnamon stick - gives it a cozy, warm flavor. You can use a pinch of ground cinnamon instead.
• Orange zest - just the orange part of the peel, not the white pith.
• Water

How to Make Easy Homemade Cranberry Sauce

Step 1: Add everything to the pan

Put the cranberries, sugar, cinnamon stick, orange zest and water in a medium saucepan.

Step 2: Bring it to a boil

Heat over medium-high, stirring until the sugar dissolves and it comes to a boil.

Step 3: Simmer until the berries pop

Turn the heat to low, cover and simmer for about 15 minutes, stirring now and then, until most of the cranberries have burst.

Step 4: Chill to set

Take out the cinnamon stick, let the sauce cool, then refrigerate it until it's thick and set.

Substitutions and Variations

• Orange juice: swap some of the water for orange juice for a stronger orange flavor.
• Maple: use maple syrup in place of some of the sugar.
• Spiced: add a pinch of cloves or allspice with the cinnamon.
• Chunky: stir in chopped pecans or walnuts after it cools.
• Lower sugar: use your favorite sugar-free sweetener in the same amount.

What to Serve With Cranberry Sauce

Cranberry sauce is a must with roast turkey, but it's also great with glazed ham, pork tenderloin or roast chicken. Spoon leftovers over brie or cream cheese for an easy appetizer, or put it on a leftover turkey sandwich. For more easy holiday sides, try these Sweet Potato Bites, my Crockpot Creamy Mac and Cheese or the full list of 25 Easy Thanksgiving Sides.

Storage and Freezing

• Fridge: store in a covered jar or container for up to 2 weeks.
• Freezer: freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and stir before serving.
• Make ahead: make it up to a week before Thanksgiving so it's ready to go.

FAQs

Can I use frozen cranberries?

Yes. Add them straight from the freezer and cook a couple of minutes longer.

Why is my cranberry sauce runny?

It thickens as it cools, so give it a few hours in the fridge. If it's still thin, simmer it a few more minutes next time.

Can I make cranberry sauce in the slow cooker?

Yes. Add everything to the slow cooker and cook on high for 5 to 7 hours, stirring once or twice.

How far ahead can I make cranberry sauce?

Up to 2 weeks ahead in the fridge, or up to 3 months in the freezer.