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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar until most berries burst and the sauce thickens slightly. Let it cool for at least 30 minutes for a thicker, spoonable texture.
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Prep Time 5 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 103
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 1 bag (12 oz) cranberries fresh, rinsed and picked over

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water and sugar in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Stir in the cranberries and return the mixture to a boil.
  4. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened slightly.
  5. Remove the pan from the heat and let the sauce cool for at least 30 minutes; it will thicken as it cools.
  6. Refrigerate until ready to serve.

Notes

For the smoothest texture, let the sauce cool completely before serving. Refrigerate in a covered container for up to 10 days; it freezes well for up to 3 months. For a vegan option, use organic sugar.