How to make homemade cranberry sauce is so easy – all you need are three ingredients and it only takes ten minutes to make.
Cranberry sauce is popular among Americans for Thanksgiving dinner and Christmas among the British. It takes only 10 minutes making it the best combination of sweet and tart. It complements mashed potatoes very well as well as turkey. The cranberry sauce often gets overlooked and people opt to buy canned cranberry sauce, which truly doesn’t compare to homemade!
What you will need
- Sugar: I used light brown sugar although feel free to use cane or granulated sugar.
- Cranberries: You need to use fresh cranberries in order to make this recipe.
- Salt: Salt should not be confused with savory flavor. Salt is used to enhance flavor, and this will make the sweet and tart flavors pop!
- Saucepan: You can use a medium saucepan for this recipe and you don’t need a lid.
I love serving this cranberry sauce chilled but you could serve it right away – whatever floats your boat.
How to make Homemade Cranberry Sauce
In a saucepan on medium heat, add the water and sugar, stirring constantly, waiting for the sugar to melt. Once fully melted, add the cranberries and bring to a boil. Reduce heat to low and simmer for 10 minutes, until the cranberry sauce has a jelly-like consistency.
Let the cranberries cool at least 30 minutes. Cover and refrigerate until ready to use.
It can be stored in the refrigerator for up to 3 days.
OTHER SAUCES TO MAKE
Print
How to make Homemade Cranberry Sauce
- Total Time: 11 minutes
- Yield: 1 cup 1x
Description
This Homemade cranberry sauce is so easy to make – all you need are three ingredients and it only takes ten minutes to make.
Ingredients
- 1 cup water
- 1 cup light brown sugar
- 1 (12 oz) package of fresh cranberries
- ½ teaspoon salt
Instructions
In a saucepan on medium heat, add the water and sugar, stirring constantly, waiting for the sugar to melt. Once fully melted, add the cranberries and bring to a boil. Reduce heat to low and simmer for 10 minutes, until the cranberry sauce has a jelly-like consistency.
Let the cranberries cool at least 30 minutes. Cover and refrigerate until ready to use.
It can be stored in the refrigerator for up to 3 days.
Notes
Sugar: I used light brown sugar although feel free to use cane or granulated sugar.
Cranberries: You need to use fresh cranberries in order to make this recipe.
Salt: Salt should not be confused with savory flavor. Salt is used to enhance flavor, and this will make the sweet and tart flavors pop!
Saucepan: You can use a medium saucepan for this recipe and you don’t need a lid.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 440
- Sugar: 88g
- Sodium: 14mgmilligrams
- Fat: 0.4g
- Carbohydrates: 112ggrams
- Fiber: 3.1g
- Protein: 2.5ggrams
Mike
Never knew it was so easy to make. Thank you!
★★★★★