Classic Cranberry Sauce Recipe – Simple Homemade Holiday Favorite

The turkey’s in the oven. The rolls are warming. Someone’s already sneaking bites of stuffing. And right there on the stove, bubbling away like a ruby-red gem, is the real holiday hero: Classic Cranberry Sauce.

I’ve made fancy versions. I’ve added orange zest, cinnamon sticks, even a splash of something “artisanal.” And you know what? I always circle back to this Classic Cranberry Sauce Recipe. Three ingredients. That’s it. No drama, no weird extras, no overthinking. It’s the little black dress of the holiday table.

This isn’t just any Recipe For Cranberry Sauce. It’s the one that shows up to Thanksgiving year after year and quietly steals the spotlight. It’s sweet, just tart enough, and perfectly balanced. A true Sweet Cranberry Sauce that actually tastes like cranberries—not a science experiment.

Need something fast? This doubles as a Quick Cranberry Sauce. You can throw it together while juggling mashed potatoes and dodging questions about when dinner’s ready. IMO, that’s a win. It’s the kind of Simple Cranberry Sauce you memorize after making it once. No recipe card required.

What I love most? It works everywhere. Obviously, it’s a must for Thanksgiving. But it also shines as Christmas Cranberry Sauce, spooned next to ham or swirled into leftovers the next day. And yes, it blows the canned stuff out of the water. Sorry, not sorry.

This Home Made Cranberry Sauce has become a family tradition in my house. Every single year, it disappears faster than the pie. That’s how I know this Simple Cranberry Sauce Recipe is the keeper.

So grab those cranberries. Let’s make the sauce that actually deserves a spot on your holiday plate.

Classic Cranberry Sauce Recipe – Simple Homemade Holiday Favorite

Cook Time: About 20 minutes

Total Time: Around 20 minutes

Yields: 8 servings

Course: Sweet Treat

Recipe by: Alma

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Ingredients

• 1 cup white sugar, or use 3/4 cup honey, maple syrup, or coconut sugar, with extra if you prefer it sweeter
• 3/4 cup water, filtered if available
• 12 ounces cranberries, fresh or frozen

Directions

1. Sort and Clean the Cranberries – Place the cranberries in a bowl filled with water. Any spoiled berries will usually float, making them easy to remove. Discard those along with any that look wrinkled, overly soft, or off in color. Drain thoroughly before cooking.
2. Dissolve the Sweetener – Pour the water into a large saucepan and add your choice of sweetener. Warm over medium heat, stirring until the sugar fully dissolves or the liquid sweetener blends smoothly with the water.
3. Cook the Cranberries – Stir the cranberries into the saucepan and allow the mixture to come to a light boil. Once boiling, lower the heat and let it gently simmer without covering. Stir from time to time. As they cook, the cranberries will pop open and the mixture will gradually thicken into a sauce. This usually takes about 12 to 15 minutes.
4. Adjust the Flavor – Taste the sauce and add extra sweetener if you like it sweeter. Stir well, then take the pan off the heat. Let the cranberry sauce cool to room temperature before serving so it can thicken further and develop its full flavor.

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