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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with water and sugar until most of the berries burst. It thickens as it cools, leaving a bright, lightly textured sauce for the table.
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Prep Time 5 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water and sugar in a 2-quart saucepan and bring to a boil over medium heat, stirring until the sugar dissolves.
  2. Stir in the cranberries and return the mixture to a boil, then reduce the heat to maintain a gentle simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst.
  3. Remove the saucepan from the heat and let the sauce cool for at least 30 minutes; it will thicken as it cools.

Notes

For a thicker sauce, let it cool completely before serving. Refrigerate in a covered container for up to 10 days, or freeze for up to 2 months.