Our simple, made-from-scratch Homemade Cranberry Sauce Recipe is the perfect complement for your Thanksgiving dinner! This is a show-stopper that everyone will want the recipe for!
With just three ingredients, you’ll be amazed at how easy it is to make. You may never buy the canned stuff from the grocery store ever again after you make this recipe.
My mom usually makes this a few days ahead of Thanksgiving dinner, and she keeps it in the refrigerator until it is time to serve it.
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I will show you how to make it on the stovetop, and in your Instant Pot. (Amazon affiliate link)
It is so delicious with her oven roasted turkey breast and southern cornbread dressing!
Homemade cranberry sauce is great all holiday season, and for leftovers as well. For something different, try putting leftover cranberry sauce on your leftover turkey sandwiches.
How to make homemade cranberry sauce
Here is how to make the best cranberry sauce for your holiday meal. First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to. For this homemade cranberry sauce recipe you will need the following ingredients:
- fresh cranberries – this is important! Frozen don’t have the same punch.
- white sugar – you can sub in brown sugar if you’d like, but white works the best.
- water – yup! Just plain H2O. Doesn’t get easier than that!
You can do some optional add-ins like orange zest, if you want, but we like it as is.
Stovetop method
To make this cranberry sauce recipe on the stovetop, you start with a twelve-ounce bag of fresh, whole cranberries.
After giving them a good rinse, make a simple syrup by bringing one cup of water and one cup of sugar to a low boil in a medium saucepan.
Add the cranberries, and then reduce to a simmer over medium-low heat until they all burst. This usually takes about 10 minutes.
Cool to room temperature and refrigerate, and that sauce will thicken up on its own.
And voila! It’s ready for turkey and dressing!
How easy is that?!
How to make Instant Pot cranberry sauce
To make Instant Pot cranberry sauce (or any other brand electric pressure cooker), add your three ingredients to the stainless inner pot, and stir. No need to dissolve anything, just dump it all in.
Put the lid on, lock it and set the pressure valve to sealing. Cook on high pressure for two minutes.
Let it naturally release for about ten to twelve minutes, and then do a quick release of the rest of the pressure. Allowing it to release naturally for a while helps reduce the risk of splatter.
Pro Tip: To avoid any potential cranberry splatter, place a kitchen towel over the vent release. Please be sure to wash the valve well with warm, soapy water after use. This will remove any residue.
Refrigerate, just like the stovetop version, and it will thicken. At serving time, just pop it right out of the fridge for the meal.
Storage and leftovers
How long is homemade cranberry sauce good in the fridge?
This should keep in the fridge for 10 to 14 days. You can also freeze it! Leftover cranberry sauce will be good for 2 to 3 months in the freezer in an airtight container.
We often make a double batch at Thanksgiving and freeze half to take out later at Christmas dinner.
One of our favorite things to do with leftovers is to spoon some over some oatmeal. Yum! I bet it would be great over some store-bought or homemade ice cream as well.
More Thanksgiving Recipes
Be sure and check out all my Thanksgiving recipes here. I have roast turkey, sweet potato casserole, southern cornbread dressing, and all the classics.
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Easy Homemade Cranberry Sauce
This easy homemade cranberry sauce will be the perfect finishing touch to your Thanksgiving meal. So simple and delicious!
Ingredients
- 12 ounces fresh cranberries rinsed
- 1 cup sugar
- 1 cup water
Instructions
Stovetop instructions
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Bring the water and sugar to a boil, and stir to dissolve sugar.
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Add the cranberries, and simmer until most of the cranberries burst, about 10 minutes.
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Store in an airtight container in the refrigerator until you are ready to serve it . (Keeps for about 2 weeks)
Instant Pot instructions
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All cranberries, water and sugar to the inner stainless steel pot, and stir to combine. No need to dissolve anything.
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Put the lid on, lock it and set the pressure valve to sealing.
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Cook on high pressure for two minutes.
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Let it naturally release for about ten to twelve minutes, and quick release the rest by rotating the pressure valve release. (Optional: place a dish towel over the steam vent when releasing to catch any potential cranberry splatter.)
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Refrigerate to thicken.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
We always make this at least the night before (or a few days in advance) to make sure it has time to cool and thicken. One less think to think about on Thanksgiving Day!
You can use a potato masher or even a wooden spoon to break down the whole cranberries a little more, if you prefer.
Note: This recipe originally appeared on A Pinch of Healthy November 15, 2017.
Lexi says
Making this for a Friendsgiving this weekend! Hopefully stores well in the fridge! Anything I can make ahead of time is well worth it with my 6-month-old baby!
Thanks for sharing Marjorie!
~lexi
Marjorie @APinchOfHealthy says
Enjoy!
Mary says
Can you make this and can it? Thank you.
Marjorie @APinchOfHealthy says
Hi Mary! I am not completely sure since I don’t know a lot about canning…but I don’t see why not. It seems like it would be very similar to canning jams and jellies (very similar ingredients).
Christy says
Just like I have always made it. I am so glad you shared this. So simple and delicious.