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Homemade Cranberry Sauce

Homemade cranberry sauce simmers fresh cranberries with sugar, water, and kosher salt until most of the berries pop and the sauce thickens. Cool it to room temperature, then chill for a make-ahead side with a bright, tart flavor.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling and chilling 2 hours 30 minutes
Total Time 2 hours 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the water, sugar, and salt in a 2-quart saucepan over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil.
  2. Stir in the cranberries, return to a boil, then reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
  3. Remove the saucepan from the heat and cool the sauce to room temperature, about 30 minutes.
  4. Cover and refrigerate for at least 2 hours before serving.

Notes

For the best texture, let the sauce cool before covering and refrigerating. Store covered in the refrigerator for up to 10 days; it can be frozen. For a lower-sugar version, use a granulated sugar substitute suitable for cooking, following its package conversion guidance.