This easy and quick recipe makes the best classic cranberry sauce! This make ahead cranberry sauce recipe has orange zest for an extra zing – you will never go back to canned cranberry sauce again!
This recipe was originally published 11/6/2015. It was updated with new photos on 11/16/2017.
It’s almost Thanksgiving so I wanted to spruce up my Easy Classic Cranberry Sauce Recipe. This is my go to cranberry sauce recipe – it only has three ingredients, is ridiculously easy to make, and takes about ten minutes. Plus you can make it ahead of time, giving you one less thing to do before Thanksgiving day. This is one of my secrets to a low stress Thanksgiving – make as much ahead of time as possible!
I don’t think I had ever had homemade cranberry sauce until I started making this. I was never a fan of the cylindrical red jelly with the ridge marks from the can. I just didn’t get it. Until I had the real stuff. What a difference! The sweet tart flavor compliments all the other foods in the feast so nicely (and it perfectly rounds out the day after Thanksgiving turkey sandwich – essential!).
All you do is throw the four ingredients in a pot and bring it up to a simmer. The berries start to pop, which is a weird sound. You may be slightly alarmed when you first hear it. But it is a good thing, they are releasing their flavors and juices and turning into a beautiful sauce. And there you have it – you made cranberry sauce! Who knew it was so easy?
Got leftovers? Be sure to check out my recipe for Leftover Cranberry Sauce Muffins and my wildly popular Cranberry Brie Mini Tarts! The Cranberry Brie Mini Tarts can even be served as a Thanksgiving Appetizer. And see all of my Thanksgiving Recipes HERE.
Are you excited about Thanksgiving? Do you like to keep things classic or reinvent the classics every year?
Classic Homemade Cranberry Sauce
Yield 2 cups
- 12 ounces fresh cranberries
- ¾ cups granulated sugar
- zest of one orange
- 1 cup water
- Place all ingredients in a saucepan and stir to combine.
- Bring to a boil, then when you hear the berries start to pop, reduce to a simmer. Simmer for 10 minutes or until most berries are popped and soft.
- Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.
Make Ahead: Can be made one to two days ahead of time. I think it is better after it has had time to set up in the fridge and it saves time on Thanksgiving day.Can be stored in a sealed container in the fridge for up to a week.
Recipe adapted from Martha Stewart
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!