Name: The Best Homemade Cranberry Sauce Recipe Ready in 15 Minutes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces fresh or frozen cranberries (no need to thaw if frozen); 1 cup granulated sugar; 1/2 cup water or orange juice (for added flavor); Optional: 1/4 teaspoon ground cinnamon; Optional: 1/4 teaspoon orange zest

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Introduction

This homemade cranberry sauce is a vibrant and tangy addition to your holiday table, ready in just 15 minutes. Made with simple ingredients, it’s a deliciously fresh alternative to canned versions.

The image shows a bowl filled with thick, glossy red cranberry sauce that has a chunky texture. The sauce appears deep red with visible whole cranberries creating bumps on the surface. On top, there is a layer of bright orange peel spiral and a brown cinnamon stick placed diagonally, adding contrast to the vibrant red sauce. The white bowl sits on a white marbled surface with a few loose cranberries scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fresh or frozen cranberries (no need to thaw if frozen)
1 cup granulated sugar

1/2 cup water (or orange juice for added flavor)
Optional: 1/4 teaspoon ground cinnamon or orange zest for extra flavor

Instructions

Step 1: In a medium saucepan, combine the sugar and water (or orange juice). Stir gently until the sugar is fully dissolved.
Step 2: Place the saucepan over medium-high heat and bring the mixture to a boil.

Step 3: Add the cranberries to the boiling mixture. The mixture will return to a boil.
Step 4: Reduce the heat to medium-low and let it simmer for 10-15 minutes, stirring occasionally. You will hear the cranberries pop as they cook.
Step 5: Continue cooking until most of the cranberries have burst and the sauce thickens to your preferred consistency.

Step 6: Remove the sauce from the heat and let it cool before serving or placing it in the refrigerator.

Tips & Variations

For a citrus twist, add orange zest or substitute water with orange juice.
Stir in a pinch of ground cinnamon to enhance the warmth and depth of flavor.

If you prefer a smoother sauce, blend it slightly after cooking.
Adjust sweetness by adding more or less sugar based on your preference.

Storage

Store the cranberry sauce in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months. To reheat, gently warm in a saucepan over low heat or serve chilled—it’s delicious both ways.

How to Serve

The image shows a small white bowl filled with bright red cranberry sauce, appearing chunky and glossy with whole cranberries visible throughout. Thin strips of orange zest are neatly placed on top as a garnish. A silver spoon rests inside the bowl, and the bowl sits on a light brown textured cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly and do not need to be thawed before cooking.

How thick should the cranberry sauce be?

The sauce should be thick enough to coat the back of a spoon but still have some texture from the bursting cranberries. Cook longer if you want it thicker or reduce cooking time for a thinner sauce.