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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar until most berries burst and the sauce thickens. Cool and chill it for a tart, glossy side dish that can be made ahead.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling and chilling 2 hours 30 minutes
Total Time 2 hours 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water, sugar, and salt in a 2-quart saucepan, stirring until the sugar dissolves.
  2. Bring the mixture to a boil over medium-high heat.
  3. Stir in the cranberries.
  4. Bring the mixture back to a simmer over medium heat.
  5. Cook for 10 to 12 minutes, stirring occasionally, until most of the berries burst and the sauce thickens.
  6. Remove the saucepan from the heat and let the sauce cool for 30 minutes.
  7. Transfer the sauce to a serving bowl.
  8. Refrigerate until chilled, at least 2 hours.

Notes

For the thickest texture, let the sauce cool before chilling; it will continue to set as it cools. Refrigerate in a covered container for up to 2 weeks or freeze for up to 2 months. For a less refined option, replace the granulated sugar with maple syrup, though the sauce may be looser.