The best homemade cranberry sauce is made in under 20 minutes and is easy, fresh and fruity. A great side dish, sauce, and condiment for special holidays.
Have you ever made homemade cranberry sauce? I know it’s very easy to open up the cans from the grocery store but there is a quality to homemade that you can’t get anywhere else.
I remember growing up that we would serve the can of jellied cranberries that you would slice into thick circles but then we would always have homemade cranberry sauce that my aunt made.
A nice thick jam-like sauce that you could serve on whatever you like. Especially bean burgers. I think these little Lentil Burger Sliders would be fantastic with cranberry sauce as it’s spread.
And the extra bonus to this recipe is that it is simple to the max. I’ve updated the recipe also with healthier sweeteners.
Cranberries are very tart and they do need to be sweetened. Quite a bit. A little bit of coconut sugar and maple syrup is added as the perfect sweetener for just the right taste.
Orange juice and brandy are also added to this recipe and they are both classic ingredients for cranberry sauce.
Below is a photo of the ingredients for this tasty sauce. This isn’t a sponsored post but I wanted to show you the package of the most commonly found fresh cranberries out there.
You see how pretty and simple this recipe is? Everything goes in the saucepan and is then cooked for just a few minutes. It thickens and becomes rich with a sweet and fruity tartness.
Chef’s Tips:
- This recipe can be made without cornstarch but you will need to cook it longer to get it to the thickness that you want.
- Use every single cranberry. The variations in the colors are exactly what you want.
- I wanted you to see that this package is commonly sized at 12 ounces but if you find other packages with 14 ounces or 16 ounces go ahead and buy them because this recipe will work with those sizes too.
- With a larger amount of cranberries you’ll have to add more liquid at the beginning (about 1/4 cup water or orange juice). It will cook down accordingly.
- You’d also need more sweetener (about 1/4 cup maple syrup) and that is according to your taste. I’d add 1/4 cup for 4 ounces more of cranberries. It will all come out perfect.
- Homemade cranberry sauce is great warm or cold.
Variations for Cranberry Sauce!
- We’ll start with basic and move on to more extravagant recipes. They are all simple.
- This exact recipe with no brandy.
- Switch out the brandy for bourbon.
- Leave out the coconut sugar and use all maple syrup.
- Use orange zest along with freshly squeezed orange juice.
- Add apple or orange pieces and leave the sauce a bit thinner so that you have chunks of fresh fruit.
Can You Freeze Cranberry Sauce?
- Yes! It will keep in the refrigerator for up to 4 days but if for some crazy reason you have leftovers then freeze it.
- Rigid sided freezer containers with tight-fitting lids work great and make storing and defrosting very neat.
- Cranberry sauce will keep in the freezer for 2 months.
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Homemade Cranberry Sauce
Ingredients
- 12 ounces Cranberries, 16 ounces is fine too
- 1/2 cup orange juice
- 1/2 cup maple syrup
- 1/4 cup brandy
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
Instructions
- Add everything to a medium sized saucepan.
- Bring to a boil stirring occasionally so that the ingredients don;t stick to the pan.
- Turn down to medium-high and cook 10 minutes, stirring occasionally.
- There will be some popping with the cranberries and that's what you want. Cook until it is as thick as you like really. You can cook it longer than 10 minutes if you'd like a thicker jam type of sauce. It will still be very lumpy though. That's good.
- When it has cooled enough to taste - give it a try. If you'd like it sweeter then add maple syrup, a couple of tablespoons at a time. If you add more maple syrup then just heat through at the end to cook the sauce another minute.
Notes
- You can freeze cranberry sauce too.
- It will keep in the refrigerator for up to 4 days but if for some crazy reason you have leftovers then freeze it.
- Rigid sided freezer containers with tight-fitting lids work great and make storing and defrosting very neat.
- Cranberry sauce will keep in the freezer for 2 months.
Nutrition
Nina Javez says
I always thought cranberry sauce was soooo difficult- at least my mother complained that it was. haha. But this recipe is so incredible and easy!
Colleen says
Homemade cranberry sauce is so easy to make, and tastes so much better! So many people don’t realize that, so this is a great post, and your sauce is so pretty!
Pam Greer says
Once you’ve made homemade cranberry sauce, there is no going back to store bought! I’ll have to try your version!
Deepika says
Cranberry sauce is so versatile and delicious. I love the addition of coconut sugar here.
K says
love homemade cranberry sauce! Never thought to add brandy to the recipe.
Jacqueline Debono says
I LOVE cranberry sauce but have never made my own! I don’t just use it at Christmas but all year with lamb, schnitzel, pheasant and even cheese! So I really should try your recipe out! It looks so good!!