Cranberry Sauce
A classic sweet-tart cranberry sauce made on the stovetop, a simple side for meat dishes or baking.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •saucepan
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0 g
- carbs
- 16 g
- protein
- 0 g
- calories
- 65
Instructions
- 1
Combine cranberries, sugar and water or orange juice in a saucepan.
- 2
Bring to a boil over medium-high heat.
- 3
Reduce heat and simmer 10–12 minutes, stirring occasionally, until berries burst and the sauce thickens.
- 4
Stir in orange zest if using.
- 5
Remove from heat and cool to room temperature before serving.
- 6
Store chilled once fully cooled.
Chef's tips
The sauce will continue to thicken as it cools, so remove it from heat while still slightly loose.
Ingredient substitutions
- Fresh cranberries → frozen cranberries, no thawing needed
Storage
Refrigerate in a sealed container for up to 2 weeks, or freeze for up to 3 months.
Reheating
Serve chilled or warm gently on the stovetop.
Common mistakes to avoid
- •Overcooking into a stiff jam texture
- •Adding too much sugar before tasting
Serving suggestions
Cooked Cranberry Sauce?
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