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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar, water, and kosher salt until most of the berries burst and the sauce thickens. It cools to a spoonable, thicker texture and is easy to make ahead.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 1 hour
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 0.125 tsp kosher salt
  • 1 bag (12 oz) fresh cranberries rinsed and picked over

Method
 

  1. Combine the water, sugar, and salt in a 2-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
  2. Add the cranberries, reduce the heat to medium, and simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
  3. Transfer the sauce to a serving bowl and let cool to room temperature, about 1 hour; it will thicken further as it cools.

Notes

For a thicker sauce, let it cool fully before serving. Refrigerate in a covered container for up to 10 days; freezer-friendly for up to 3 months. No dietary swap is needed for this recipe.