Easy Homemade Cranberry Sauce Recipe for a Festive Feast
Easy Homemade Cranberry Sauce
Bright, tangy and gently sweet, cranberry sauce is a classic accompaniment to roast turkey, chicken and other festive dishes. It is quick to make at home, needs just a handful of ingredients and can be prepared ahead of time.
Ingredients
- 300g fresh or frozen cranberries
- 150g caster sugar
- 150ml water
- Finely grated zest of 1 orange
- 1 tablespoon orange juice
- A pinch of salt
Method
- Put the sugar and water into a medium saucepan. Warm over a low heat, stirring until the sugar has dissolved.
- Add the cranberries, orange zest, orange juice and salt. Bring the mixture to a gentle simmer.
- Cook for 10–15 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened. It will become thicker as it cools.
- Taste and adjust the sweetness or sharpness if needed. Add a little more sugar for a sweeter sauce, or a squeeze of orange juice for extra brightness.
- Remove from the heat and leave to cool. Spoon into a serving bowl, or transfer to a clean container and refrigerate.
Tips for the Best Cranberry Sauce
Frozen cranberries can be used straight from the freezer; they may need a few extra minutes to soften. For a smoother sauce, mash the berries with a fork or briefly blend the cooked mixture. For a chunkier texture, stop cooking as soon as the berries have burst and the sauce looks glossy.
You can also add a cinnamon stick while the sauce simmers, then remove it before serving. A little finely grated ginger or a splash of port makes a warming variation.
Make-Ahead and Storage
Cranberry sauce is ideal for making ahead. Once cooled, cover and keep it in the fridge for up to one week. Serve chilled or bring it to room temperature before serving. Stir well after refrigeration, as the sauce will set slightly.
Serving Suggestions
Serve this homemade cranberry sauce with roast turkey, chicken or baked ham. It is also delicious in sandwiches, alongside a cheeseboard, or spooned over leftover roast vegetables.
8 Tips for Perfect Homemade Cranberry Sauce
- Use fresh or frozen cranberries; no need to thaw frozen ones.
- Rinse fresh cranberries and discard any bruised berries.
- Add orange zest and juice for a bright citrus flavour.
- Adjust the sugar to balance the berries’ sharpness.
- Simmer gently until most berries burst and the sauce thickens.
- Stir often to stop the sauce catching on the pan.
- Remember it thickens further as it cools.
- Make it ahead and refrigerate in a covered container.
Use fresh or frozen cranberries; no need to thaw frozen ones.
Fresh and frozen cranberries both work well in this recipe. If using frozen berries, add them straight to the pan without thawing first. They may take a little longer to soften and burst as the sauce simmers, so cook until the berries have broken down and the mixture has thickened to your liking.
Rinse fresh cranberries and discard any bruised berries.
Rinse the fresh cranberries under cold running water, then pick through them and discard any that are bruised, shrivelled or damaged. This quick check helps ensure your sauce has a fresh flavour and an even texture.
Add orange zest and juice for a bright citrus flavour.
Adding orange zest and juice gives cranberry sauce a bright, fresh citrus flavour that complements the berries’ natural sharpness. The zest brings fragrant orange oils, while the juice adds gentle sweetness and tang. Stir both into the pan as the cranberries simmer, then taste and adjust the balance to suit your preference.
Adjust the sugar to balance the berries’ sharpness.
Taste the sauce as it cooks and adjust the sugar to suit your preference. Cranberries can be quite sharp, so add a little more sugar if the flavour is too tart, stirring until it dissolves before tasting again. For a less sweet sauce with a brighter, tangier flavour, use less sugar. Keep in mind that the sauce will taste slightly sharper when warm and thicken as it cools.
Simmer gently until most berries burst and the sauce thickens.
Simmer the cranberries gently, stirring occasionally, until most of the berries have burst and the mixture has thickened. This usually takes around 10–15 minutes. Keep in mind that the sauce will become thicker as it cools, so take it off the heat while it is still slightly looser than you’d like.
Stir often to stop the sauce catching on the pan.
Stir the cranberry sauce regularly as it simmers to prevent the fruit and sugar from sticking to the bottom of the pan and catching. A gentle, frequent stir also helps the cranberries cook evenly and the sauce thicken to a smooth, glossy consistency.
Remember it thickens further as it cools.
Keep in mind that cranberry sauce will thicken further as it cools, so take it off the heat while it is still slightly looser than you’d like. This helps prevent it from becoming too firm once chilled.
Make it ahead and refrigerate in a covered container.
Cranberry sauce is easy to prepare ahead, making it one less thing to do on the day. Once it has cooled, transfer it to a clean, covered container and refrigerate for up to a week. The sauce will thicken as it chills, so give it a good stir before serving, and let it come to room temperature if you prefer a softer texture.