This homemade 3-Ingredient Cranberry Sauce is made completely from scratch with just three simple ingredients: cranberries, sugar, and water. Ready in just 10 minutes, it’s so easy to make you’ll never reach for the canned cranberry sauce again.
Many years ago, I began making my own cranberry sauce, and it has been a staple at every holiday dinner since then. Thanksgiving dinner, Christmas, Easter, or just because. It’s fresh, a bit tart, and the perfect side for your turkey or ham dinner.
This is very close to the recipe on the bag of fresh cranberries at the store, except I use less sugar because I find the original version a bit too sweet.
Why You’ll Love It
- It’s made with just 3 ingredients and takes only minutes to make.
- It’s the perfect Thanksgiving side dish.
- It can be made 2-3 days before the holidays and tastes even better the next day.
- You can double or triple this cranberry sauce recipe and it will work every time.
Ingredients You’ll Need
For this delicious homemade cranberry sauce, you’ll need just 3 ingredients:
- Cranberries. Use fresh or frozen cranberries. I usually buy a large bag of fresh cranberries from Costco and freeze them. Then I measure the cranberries straight from the bag.
- Water. Just a bit to keep the cranberries from scorching.
- Sugar. I used plain white sugar, but feel free to use brown sugar, coconut sugar, cane sugar, or your favorite sweetener.
Instructions
- Combine the Ingredients. Grab a medium saucepan and add the cranberries, water, and sugar to the pan. Give it a stir to combine the ingredients.
- Bring to a Boil. Place the saucepan over medium heat and bring the mixture to a boil. The cranberries will pop and break as the mixture boils.
- Simmer. Once boiling, lower the heat to low and let the cranberry mixture simmer for about 10 minutes. Continue stirring the cranberry sauce while it simmers, as it will thicken as it cooks. I like to squish the cranberries as they cook with the back of my spatula or with a potato masher.
- Cool and Thicken. Remove from heat and let it cool completely in the serving bowl or dish before refrigerating or serving. Enjoy!
Jeri’s Tips for the Best Cranberry Sauce
- Use fresh, firm cranberries. If you spot any that are soft or discolored in the bag, discard them.
- Don’t panic if the cranberry sauce looks thin when you first remove it from the heat. The pectin in the cranberries will naturally thicken as the sauce cools.
- Do a taste test after it’s cooled for a minute or two, and add a touch more sugar if you’d like it to be sweeter.
- Use an immersion blender to smooth the sauce or mash the cranberries gently as the cranberry sauce simmers for a smoother, less chunky sauce.
Variations
Orange Zest: Add 1 teaspoon of orange zest and use ½ cup orange juice in place of the water.
Maple: Replace ½ the sugar with maple syrup.
Spiced: Add a pinch of cinnamon or nutmeg while it simmers for a warm, holiday flavor.
Jalapeño: Add finely diced jalapeño for a sweet-spicy kick. This sauce is AMAZING on turkey tacos or smoked meats.
Serving Ideas
The best way to enjoy this fresh cranberry sauce is in a small bowl or festive holiday serving dish alongside Pellet Grill Smoked Turkey or Double Smoked Ham, Smoked Mashed Potatoes or Twice Baked Mashed Potatoes, and Sourdough Stuffing.
You can also use cranberry sauce as a sweet, tart spread for sandwiches, especially a turkey sandwich with a smear of mayo and a handful of arugula or baby spinach.
Spread it on Smoked Pork Chops, Chicken Breast on Pellet Smoker, Smoked Venison Meatballs, Smoked Pork Tenderloin, or Smoked Pork Loin.
You can also use the cranberry sauce to top yogurt or oatmeal, or stir it into plain Greek yogurt.
Storage Tips
Cranberry sauce stores nicely, so consider making it a day or two before Thanksgiving to check one more thing off your list.
Refrigerator: Store cranberry sauce in an airtight container for up to 2 weeks.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
You can use honey, maple syrup, or a sugar substitute.
Absolutely, this is an easy recipe to double or triple, just increase the size of the saucepan and the ratios stay the same.
Yes! Frozen or fresh work equally well in this cranberry sauce recipe. Frozen cranberries may take an extra minute or two to get started popping, but the end result will be the same delicious homemade cranberry sauce.
More Easy Cranberry Recipes
- Turkey Meatballs with Stuffing and Cranberry Glaze
- Whole30 Cranberry Sauce Recipe (Paleo)
- Homemade Stuffing With Bacon and Cranberries
- Cranberry Pecan Chicken Salad
Printable Recipe
3 Ingredient Cranberry Sauce
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Ingredients
- 3 cups cranberries (fresh or frozen), about 12 ounce bag
- 1 cup water
- ¾ cup sugar
Instructions
- Add 3 cups of cranberries, 1 cup of water, and ¾ cup of sugar to a medium saucepan. Stir to combine.
- Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and let it simmer for 10 minutes, stirring occasionally. The cranberries will pop and the sauce will thicken. You can mash them with the back of a spatula, spoon, or potato masher while they cook.
- Remove from heat and let cool to room temperature before serving. The cranberry sauce will thicken more as it cools. Serve immediately or store in the fridge for up to 2 weeks.
Notes
- Use an immersion blender for a smoother texture.
- Leftover cranberry sauce can be stored in the fridge for up to 2 weeks in an airtight container.
- Freeze for up to 3 months. Defrost overnight in the fridge before serving.
Nutrition
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