This easy cranberry sauce takes just ten minutes and three ingredients to make. Homemade is always better, and this version is almost as simple as the canned kind.
Do you prefer homemade cranberry sauce or the canned variety at your holiday table?
To be honest, I used to buy the canned sauce for years. That felt odd because I usually champion homemade dishes. The truth was I rarely wanted cranberry sauce for myself, so I never bothered to make it. Then I realized how much everyone else in the family enjoys it, and making a fresh batch suddenly made sense.
When I finally tried making cranberry sauce from scratch, the family loved it. My first attempt was far too tart, but a minor adjustment later produced a sauce that was bright, balanced, and deeply flavorful. It’s now a simple tradition I’m happy to prepare for holidays and weeknight meals alike.
This recipe focuses on ease and great flavor: fresh or frozen cranberries, granulated sugar, and orange zest. The orange adds a subtle citrus note that complements the berries without overpowering them. If you prefer, lemon zest will work well too.
I tried a small spoonful before writing this and found it pleasantly sweet-tart, with a fresh citrus lift. Even though I rarely reach for cranberry sauce, I’m planning to serve a little alongside my roast this year because it truly enhances the meal.
Can homemade cranberry sauce be frozen?
Yes—this cranberry sauce freezes very well. Allow it to cool completely, then transfer it into airtight containers or jars. Leave a little headspace to allow for expansion when freezing. Stored properly in suitable containers, the sauce will keep in the freezer for up to three months.
When you’re ready to use it, thaw the sauce in the refrigerator overnight. If the texture seems a bit looser after thawing, a brief stir or a short reheating will restore the thickness.
How long will homemade cranberry sauce keep in the refrigerator?
Stored in a sealed container or mason jar, homemade cranberry sauce will last 10–14 days in the refrigerator. As it cools it will continue to thicken, and properly refrigerated sauce remains safe and flavorful for up to two weeks.
How do you make cranberry sauce less tart?
After the cranberries have burst and the sauce has cooked, taste it. If the sauce is too tart for your preference, add sugar a tablespoon or two at a time, stirring and heating briefly until the sugar dissolves. Repeat until the sweetness is balanced to your liking.
The recipe’s base ratio suits many palates, but individual tastes vary—especially between households. Always taste and adjust before allowing the sauce to cool.
How to make this Easy Cranberry Sauce
- All you need is a bowl and a microwave, or you can cook the sauce on the stovetop if you prefer. This recipe is simple enough that you may never buy the canned kind again.
- Orange zest gives the sauce a lovely citrus aroma. If you prefer, swap the orange for lemon zest for a brighter tang.
- When microwaving, cover the bowl loosely to prevent splattering while allowing steam to escape. Stir the sauce once or twice during cooking to encourage even heat and to help the berries burst.
More cranberry recipe ideas
- Lemon cranberry bread
- Glazed cranberry almond bars
- Eggnog cranberry orange muffins
- Cranberry, almond and orange granola
- Cranberry, pumpkin seed and salted caramel bark
Easy Cranberry Sauce
This easy cranberry sauce takes just ten minutes and three ingredients to make. Homemade is always better, and this recipe is almost as simple as the canned version.
5 minutes
10 minutes
15 minutes
Ingredients
- 4 cups fresh or frozen cranberries
- 1 1/2 cups granulated sugar
- 2 tablespoons orange zest (from 1–2 medium oranges)
Instructions
- In a large bowl, stir together the cranberries, sugar, and orange zest.
- Cover the bowl loosely to prevent splatters but allow steam to escape. Microwave on high for 5 minutes, then stir briefly.
- Microwave on high for another 3–6 minutes, or until most cranberries have burst. Stir again. If some berries remain whole, microwave a couple more minutes. The sauce will thicken as it cools.
- Refrigerate in an airtight container or mason jars until ready to use. The sauce can also be frozen for up to three months.
Notes
Microwave power varies, so total cooking time depends on your appliance and whether the cranberries are fresh or frozen. In a lower-power microwave this sauce can take 8–10 minutes; a more powerful unit may finish more quickly. Keep an eye on the bowl while cooking to avoid boil-over.
Nutrition Information:
Yield:
serves 20
Serving Size:
2 tablespoons
Amount Per Serving:
Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16.2gFiber: 0.5gSugar: 15.4gProtein: 0g