Description
This classic cranberry sauce recipe is a simple and delicious way to elevate your holiday table or add a tangy sweetness to any meal. Made with fresh or frozen cranberries simmered with sugar and water, this sauce is naturally bright, tart, and easy to make from scratch. Customize sweetness with your choice of sugar, honey, or maple syrup for a perfect balance of flavors.
Ingredients
Scale
Sweetener and Liquid
- 1 cup granulated sugar (or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste)
- 3/4 cup water (preferably filtered)
Fruit
- 12 oz fresh or frozen cranberries
Instructions
- Rinse Cranberries: Rinse the cranberries by placing them in a bowl of water; any bad cranberries will float to the top for easy removal. Pick out and discard any shriveled, squishy, or discolored berries, then drain well.
- Melt Sugar: In a large saucepan, combine the sugar (or your chosen sweetener such as maple syrup, honey, or coconut sugar) with water. Place the pan over medium heat and stir until the sugar has completely dissolved.
- Add Cranberries: Add the rinsed cranberries to the saucepan and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered, stirring occasionally, until most cranberries burst and the sauce thickens, which takes about 12 to 15 minutes.
- Sweeten to Taste: Taste the sauce and add more maple syrup, honey, or sugar if desired to adjust the sweetness. Remove the saucepan from heat and allow the sauce to cool to room temperature before serving.
Notes
- For a smoother sauce, use a blender or food processor to pulse the cooled sauce to your desired consistency.
- This sauce keeps well refrigerated for up to two weeks and can be served cold or at room temperature.
- Adjust sweetness according to preference, especially if using natural sweeteners, which may vary in intensity.
- Fresh cranberries are preferable, but frozen cranberries work equally well and do not need to be thawed before cooking.
