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 or orange zest for extra flavor

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Introduction

This homemade cranberry sauce is a quick and easy addition to your holiday table or any meal that needs a touch of tart sweetness. Ready in just 15 minutes, it captures the bright, fresh flavor of cranberries with a simple, classic recipe.

A close-up view of a white bowl filled with a shiny, deep red cranberry sauce that has a thick and slightly chunky texture, created by swirling the sauce into smooth, rounded layers that gradually build up to the top edge of the bowl, with five whole, fresh cranberries placed in the center on the surface, and a spoon partially visible inside the bowl resting on the right side, all set on a white marbled texture surface. 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 until the sugar dissolves completely.
Step 2: Bring the mixture to a boil over medium-high heat.
Step 3: Add the cranberries to the boiling liquid. The mixture will come back to a boil quickly.
Step 4: Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally. You’ll notice the cranberries popping as they cook.
Step 5: Continue cooking until most of the cranberries burst and the sauce thickens to your liking.
Step 6: Remove the saucepan from heat and let the sauce cool before serving or refrigerating.

Tips & Variations

For an extra layer of flavor, add a pinch of ground cinnamon or a teaspoon of freshly grated orange zest during cooking.
Using orange juice instead of water adds natural sweetness and a citrusy note.
If you prefer a smoother sauce, mash the cranberries slightly while cooking or blend the sauce briefly after cooling.

Storage

Store the cranberry sauce in an airtight container in the refrigerator for up to two weeks. It also freezes well for up to three months. Reheat gently on the stove or enjoy chilled as a condiment.

How to Serve

A clear glass bowl filled with a thick, glossy cranberry sauce that has a deep red color and visible whole and crushed cranberries mixed in, placed on a white marbled surface with scattered fresh cranberries and sprigs of green rosemary around it, showing a rich texture and a shiny, slightly chunky top layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used without thawing. Just add them directly to the boiling liquid and follow the recipe as usual.

How thick should the cranberry sauce be?

The sauce should be thick enough to coat a spoon and hold some shape but still spoonable. It thickens more as it cools, so remove it from heat once it reaches your preferred consistency.