Homemade Cranberry Sauce Recipe for Holiday Meals
Homemade cranberry sauce, with its sweet yet slightly tangy flavour, pairs beautifully with roasted poultry, cheeses, and festive dishes.
Easy to make, it adds a vibrant, flavourful touch that elevates both traditional and modern meals.
Homemade Cranberry Sauce Recipe – Sweet, Tangy & Perfect for Holiday Meals
Cranberry sauce, sometimes called lingonberry sauce, always brings back sweet memories for me.
The first time I tasted it was at a Christmas dinner in 2001, hosted by a colleague from the lab. Her mother had served it with a beautiful roasted turkey.
Since I couldn’t have the turkey, I enjoyed it in a different way, spread over crostini topped with melting Camembert. That sweet-and-savory combination left a lasting impression.
Years later, in England, a chef friend prepared a roasted capon with the very same sauce. It was a true delight, even enhancing the white meat, which can often be a little dry.
Since then, I’ve been convinced: nothing compares to homemade cranberry sauce, fresh, aromatic, and miles apart from bland store-bought versions.
Ingredients for Homemade Cranberry Sauce
- 1 cup granulated sugar (250 ml) : Balances the natural tartness of the cranberries. Adjust to taste.
- 1 cup water : Forms the syrupy base as the berries cook down.
- 12 oz (350 g) frozen cranberries : Frozen cranberries work perfectly, though fresh berries bring even brighter flavor when available.
- Pinch of salt : Enhances the contrast between sweet and tart.
- 1 small cinnamon stick : Infuses the sauce with a warm, festive aroma.
- Few drops of vanilla extract : Adds a subtle roundness that complements the fruit beautifully.
How to Make Cranberry Sauce at Home
- Step 1 – Heat the base : In a medium saucepan, combine water and sugar. Bring to a boil over medium-high heat until the sugar dissolves.
- Step 2 – Add cranberries : Stir in the cranberries, boil for 1 minute, then reduce heat and simmer for 10 minutes until berries burst.
- Step 3 – Flavor it up : Add the salt, cinnamon stick, and vanilla. Simmer 1 more minute to let the spices infuse.
- Step 4 – Keep some whole berries : For a chunkier sauce, set aside a handful of cranberries before cooking. Stir them back in at the end for extra texture and presentation.
- Step 5 – Cool and store : Remove from heat and let cool to room temperature. Transfer to a clean, sterilized jar. Refrigerate until ready to serve.
Pro tip: Make it at least a day ahead so the flavors develop even more deeply.
Variations of Cranberry Sauce
- Orange Cranberry Sauce
Add fresh orange juice and zest for a bright citrusy twist. - Brown Sugar Cranberry Sauce
Swap white sugar for brown sugar for a deeper, caramelized sweetness. - Vanilla-Infused Cranberry Sauce
Split a vanilla bean and let it steep in the sauce overnight for a rich, aromatic flavor. - Apple Cranberry Sauce
Add apple cider, apple juice, or diced apples for an extra fruity and silky texture.
Serving Ideas – What to Pair with Cranberry Sauce
- Classic pairing with roast turkey or chicken
- Delicious with capon, duck, or other game meats
- Spread on sandwiches or sliders with leftover poultry
- Served warm over brie, Camembert, or cream cheese with crackers
- A topping for yogurt, cheesecake, or pancakes
Storage and Zero-Waste Tips
- Refrigerator: Store in a sealed jar up to 3–4 days.
- Freezer: Freeze in small containers or ice cube trays for weeks. Defrost just what you need.
- Repurpose leftovers: Use as a spread on toast, swirl into yogurt, or bake into muffins.
- Quick trick: Add a spoonful to homemade vinaigrette for a fruity touch to winter salads.
Frequently Asked Questions (FAQ)
Q: Can I make cranberry sauce without sugar?
Yes! You can use honey, maple syrup, or a sugar substitute. Keep in mind the flavor will be slightly different.
Q: Can cranberry sauce be made ahead of time?
Absolutely. It tastes better after resting. Prepare it 1–3 days ahead and store in the fridge.
Q: How long does cranberry sauce last in the freezer?
Up to 3 months in an airtight container.
Q: Can I use dried cranberries?
Not ideal, as dried berries won’t break down the same way. Fresh or frozen work best.
Easy Homemade Traditionnal Cranberry Sauce Recipe
- Total Time: 17 minutes
- Yield: 500 ml
Description
Homemade cranberry sauce, with its sweet yet slightly tangy flavor, pairs beautifully with roasted poultry, cheeses, and festive dishes.
Ingredients
- 1 cup granulated sugar (250 ml)
- 1 cup water
- 12 oz (350 g) frozen cranberries
- Pinch of salt
- 1 small cinnamon stick
- Few drops of vanilla extract
Instructions
- Place the water and sugar in a medium saucepan over medium-high heat. Bring to a boil until the sugar dissolves.
- Stir in the cranberries and boil for 1 minute.
- Reduce the heat to medium-low and let simmer for about 10 minutes, or until the cranberries burst.
- Add the pinch of salt, cinnamon stick, and vanilla extract. Cook for 1 more minute to infuse the flavors.
- Remove from heat and let the sauce rest at room temperature until fully cooled.
- Transfer into a clean, sterilised glass jar. Let cool completely, then refrigerate until ready to serve.
- Prep Time: 5 min
- Cook Time: 12 min
- Category: sauce
- Cuisine: american cuisine
Nutrition
- Serving Size: 80 ml
- Calories: 110 kcal
