Classic Ocean Spray Cranberry Sauce — a simple, fresh, homemade cranberry sauce made from whole cranberries, water, and sugar. Ready in under 20 minutes, this bright, tart-sweet sauce can be served warm or chilled and is perfect for Thanksgiving, Christmas, or any winter meal. It’s naturally gluten-free, dairy-free, and vegan, and can be made ahead to free up oven and stove time on the big day.
Cranberry sauce pairs beautifully with turkey, ham, and roasted vegetables. It also complements sweet casseroles and makes a lovely accent for desserts and appetizers. If you like cranberries, save a little to top cheesecake, muffins, or even cream cheese for a quick dip.
What I Love About This Recipe
This recipe is so simple that anyone can make it, but the result tastes like something special. With only three base ingredients—cranberries, water, and sugar—you get a vibrant sauce that captures fresh cranberry flavor. It’s easy to customize: add orange, spices, jalapeño, or swap sweeteners to suit your taste. The natural pectin in cranberries means the sauce thickens as it cools, giving you the perfect texture without added thickeners.
Ingredients
Use fresh or frozen whole cranberries for best texture. Adjust sweetener and liquid to taste or to accommodate substitutions listed below.
- Fresh or frozen whole cranberries (about 12 ounces)
- 1 cup water
- 1 cup granulated sugar
See the recipe card below for exact measurements per batch and serving size.
How to Make Cranberry Sauce
Follow these simple steps for a bright, perfectly textured sauce. Images help show the desired texture at each stage.
1. Rinse cranberries and remove any soft or bruised berries. Combine the water and sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.
2. Add the cranberries and bring the mixture to a gentle boil.
3. Reduce heat to medium-low and simmer 10–12 minutes, until most berries have popped. Around minute eight, gently press some berries against the pan to release juices and create a jam-like texture.
4. Remove from heat, stir briefly, and let cool. The sauce will be runny when hot but will thicken as it cools. Serve warm or refrigerate until chilled.
Tip: Make the sauce 30–60 minutes before serving so it has time to cool and thicken to room temperature.
Substitutions and Variations
Try one of these variations to change the flavor profile or to reduce sugar.
- Orange juice: Replace ½–1 cup of the water with orange juice for a bright cranberry-orange flavor.
- Maple syrup: Substitute 1 cup maple syrup for sugar and reduce water to 2/3 cup for a sugar-free granulated option with a maple note.
- Low sugar: Use ½ cup sugar and 2/3 cup water—results will be tarter.
- Jalapeño: Finely chop ½ jalapeño (include seeds for extra heat) and add to the pot for a spicy-sweet sauce.
- Spiced: Add ½ tsp cinnamon, ¼ tsp allspice, 1/8 tsp ginger, and 1/8 tsp cloves with the cranberries.
- Orange zest: Add the zest of one orange with the cranberries for extra citrus aroma.
- Apple or pineapple: Add 1 chopped Granny Smith apple with ½ tsp cinnamon, or add 1 cup chopped pineapple and substitute half the water with orange juice for a tropical twist.
What to Do with Leftovers
Leftover cranberry sauce is versatile and delicious. Popular ways to use it:
- Spread over a brick of cream cheese and serve with crackers for an easy dip.
- Add to leftover turkey or ham sandwiches for bright flavor.
- Use as a topping for cheesecake or spoon into muffins for extra moisture and tang.
- Simmer with meatballs or glaze for a sticky, sweet-savory sauce.
Storage
Store cranberry sauce in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze in an airtight container for up to 2 months; thaw in the refrigerator before serving.
Top tip
Cranberries contain natural pectin, which thickens the sauce as it cools. If you prefer an extra-thick sauce, mix 1 tablespoon cornstarch with a small amount of cold water and stir it into the sauce before heating.
Recipe
Ocean Spray Cranberry Sauce
This homemade cranberry sauce is quick, bright, and easy to make. Ready in under 20 minutes and delicious warm or chilled.
Servings
8 servings
Prep & Cook Time
Prep: 5 mins · Cook: 12 mins · Total: 17 mins
Equipment
- Medium saucepan
- Spatula or wooden spoon
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 ounces whole cranberries, fresh or frozen
Instructions
- Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
- Add cranberries and bring to a gentle boil.
- Reduce heat to medium-low and simmer 10–12 minutes, until most berries have burst. Press a few against the pan to release juices.
- Remove from heat, stir briefly, and let cool. Serve warm or chill. The sauce will thicken as it cools.
Notes
- Store in an airtight container in the refrigerator for up to 10 days or freeze up to 2 months.
- See substitutions and variations above for flavor ideas.
Nutrition (per serving)
Calories: 116 · Carbohydrates: 30 g · Sugar: 27 g · Fiber: 2 g · Protein: 0.2 g · Fat: 0.1 g
FAQ
Serve in a bowl or dish with a spoon. It looks attractive in a clear glass or crystal bowl.
Combine sugar and water in a saucepan, dissolve the sugar, add cranberries, simmer until berries burst, then cool and serve.
Yes — freeze in an airtight container for up to 2 months and thaw in the refrigerator.
Stored in the refrigerator, expect 10–14 days. High sugar content helps preserve it, but texture may change over time.
Cranberries thicken naturally as they cool. For a firmer texture, stir a cornstarch slurry (1 tablespoon cornstarch mixed with a small amount of cold water) into the sauce before heating.
Food safety
- Do not leave perishable foods at room temperature for extended periods.
- Never leave cooking food unattended on the stove.
- Use good ventilation when using a gas stove.