Name: Grandma's Cranberry Sauce: An Easy 15-Minute Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ¾ cup sugar; ½ cup orange juice; ½ cup water; 12 oz fresh cranberries (rinsed and picked through); pinch salt; 1 cinnamon stick; 1 orange peel (just use a potato peel or paring knife)

A close-up of a spoon lifting chunky, ruby-red Grandma’s Cranberry Sauce, garnished with orange zest, against a blurred background of a full bowl.

Welcome to the ultimate guide for making the easiest, most delicious Grandma’s Cranberry Sauce! Forget store-bought versions; this homemade classic is a game-changer. You can whip up this vibrant, sweet-tart sauce in just 15 minutes, making it the perfect stress-free addition to any holiday table or everyday meal. Get ready to elevate your cooking with this simple recipe!

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Why You’ll Love This Grandma’s Cranberry Sauce

Making your own Grandma’s Cranberry Sauce is incredibly rewarding. This recipe truly simplifies holiday cooking and delivers fantastic flavor every time.

Quick and Easy: It comes together in just about 15 minutes, perfect for busy schedules.
Simple Ingredients: You only need a few common pantry staples for this flavorful sauce.
Perfectly Balanced Flavor: Enjoy the ideal combination of sweet, tart, and warm spice.
Make-Ahead Friendly: Prepare it days in advance, freeing up time on the big day.
Versatile: It pairs wonderfully with turkey, desserts, breakfast, and more.
Foolproof: This recipe is perfect for beginners, guaranteeing a delicious result.

Ingredients

Making Grandma’s Cranberry Sauce from scratch requires only a handful of fresh ingredients. Gather these items, and you are well on your way to a delightful, homemade condiment.

¾ cup sugar
½ cup orange juice
½ cup water
12 oz fresh cranberries, rinsed and picked through
Pinch of salt
1 cinnamon stick
1 piece of orange peel (just use a potato peeler or paring knife to remove a strip)

Notes & Substitutions

Cranberries: Use fresh or frozen cranberries. There is no need to thaw frozen cranberries; just add them directly to the saucepan.
Sweetener: Granulated sugar works best for this recipe. For a less sweet sauce, reduce the sugar to ½ cup. You can also experiment with brown sugar for a deeper molasses note.
Liquids: Freshly squeezed orange juice offers the best flavor. However, store-bought orange juice or even apple juice also work perfectly. You can adjust the ratio of water to juice based on your preference.
Spices: A whole cinnamon stick infuses a subtle warmth. If you do not have one, use ¼ teaspoon of ground cinnamon. Consider adding a tiny pinch of ground cloves or nutmeg for extra warmth.
Flavor Boosts: The orange peel adds a bright, zesty aroma. Use a potato peeler to get a wide strip without much white pith. A splash of vanilla extract after cooking can add another layer of sweetness.

Equipment

You only need basic kitchen tools to make this delightful Grandma’s Cranberry Sauce.

Medium saucepan: For simmering all the ingredients together.
Wooden spoon or spatula: For stirring the sauce as it cooks.
Measuring cups and spoons: To ensure accurate ingredient amounts.
(Optional: potato peeler or paring knife): For easily removing the orange peel.

A close-up of a bowl brimming with chunky, vibrant homemade cranberry sauce, with a golden spoon resting in it, set against a festive background. — Add a touch of homemade goodness to your holiday table with this beautifully rich homemade cranberry sauce.

Instructions

Creating this easy Grandma’s Cranberry Sauce is a straightforward process. Follow these simple steps for a perfect, homemade sauce every time.

Step 1: Combine liquids and sugar. Pour the sugar, orange juice, and water into a medium saucepan. Place the saucepan over medium heat. Stir these ingredients together until the sugar fully dissolves. This creates the flavorful base for your cranberry sauce.
Step 2: Add cranberries and aromatics. Next, add the rinsed cranberries to the saucepan. Stir in a pinch of salt, the cinnamon stick, and the piece of orange peel. These additions infuse the sauce with depth and bright citrus notes. This simple process ensures your Grandma’s Cranberry Sauce comes out perfect.
Step 3: Simmer until cranberries burst. Bring the mixture to a gentle simmer over medium heat, stirring frequently. Continue cooking for about 10 minutes, or until most of the cranberries have popped open. You will hear small popping sounds and see the berries softening. I like to leave a handful of berries whole for texture.To ensure food safety, homemade cranberry sauce typically reaches a gentle simmer, which is sufficient for cooking the berries and dissolving sugar, as detailed by the National Center for Home Food Preservation.
Step 4: Cool and thicken. Remove the saucepan from the heat once the cranberries have burst. Allow the sauce to cool on the stovetop for at least 30 minutes. As it cools, the sauce will naturally thicken. Before serving, remember to remove and discard the cinnamon stick and orange peel.
Step 5: Refrigerate until chilled. For the best flavor and texture, cover the saucepan or transfer the sauce to an airtight container. Refrigerate it completely until it is thoroughly chilled. This allows the flavors to meld beautifully and the sauce to set to the ideal consistency. This Grandma’s Cranberry Sauce can be made up to 3 days in advance.

Pro Tips & Troubleshooting

Homemade cranberry sauce is simple, but a few tips ensure the best results.

Don’t overcook: Cook until most berries burst, then remove from heat. Overcooking makes the sauce too thick and jam-like.
Thickening: Your sauce will seem thin when hot. It significantly thickens as it cools, so do not panic if it looks watery at first.
Taste test: Always taste your sauce once it cools slightly. Adjust sweetness by stirring in a little more sugar, or add a squeeze of lemon juice for more tartness.
Cranberry texture: For a chunky sauce, cook until just most berries burst. For a smoother sauce, gently mash some berries with your spoon against the side of the pot as it cools.
Prevent burning: Stir the sauce frequently, especially during simmering. This prevents cranberries from sticking to the bottom of the pan and ensures even cooking.

Serving, Storage & Variations

This versatile Grandma’s Cranberry Sauce shines in many applications beyond the holiday table.

Serving Suggestions

Traditional holiday meals: The perfect accompaniment to roasted turkey, ham, or chicken.
Non-traditional uses: Spread it on sandwiches, mix it into yogurt or oatmeal, or spoon it over pancakes. It makes a fantastic topping for cheesecake or ice cream.
Pairings with cheese boards: Serve it alongside soft cheeses like brie or goat cheese for a delightful sweet and savory contrast.

Storage & Reheating

Refrigeration: Store any leftover Grandma’s Cranberry Sauce in an airtight container in the refrigerator for up to 1 week.
Freezing: For longer storage, freeze the sauce in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before serving.
Reheating: If you prefer it warm, gently reheat the sauce on the stovetop over low heat, stirring occasionally until warmed through.

Variations

Spiced Cranberry Sauce: Enhance the flavor by adding a pinch of ground ginger, nutmeg, or cloves along with the cinnamon stick.
Boozy Cranberry Sauce: Stir in 1-2 tablespoons of orange liqueur (like Grand Marnier) or bourbon after removing the sauce from the heat.
Fruit Additions: Incorporate diced apples, pears, or dried fruits like chopped apricots or raisins during the simmering stage for added texture and sweetness.
Herbal Notes: For a sophisticated touch, add a sprig of fresh rosemary or a few sprigs of thyme during the last few minutes of simmering, removing them before cooling.

Nutrition Information

Making your own sauces allows you to control the ingredients. Here is an estimated nutritional breakdown for Grandma’s Cranberry Sauce per serving:

Rich in vitamins, minerals, and unique plant compounds, cranberries offer several potential health benefits, according to Medical News Today.

Nutrient	Amount	Unit
Calories	100	kcal
Carbohydrates	25	g
Sodium	2	mg
Potassium	67	mg
Fiber	2	g
Sugar	21	g
Vitamin A	55	IU
Vitamin C	13.4	mg
Calcium	9	mg
Iron	0.2	mg

Disclaimer: This information is an estimate based on the ingredients and preparation methods. Nutritional values can vary based on specific brands and exact measurements.

FAQ (Frequently Asked Questions)

Have some questions about making your homemade cranberry sauce? We have you covered!

Can I use frozen cranberries? Yes, absolutely! You do not need to thaw frozen cranberries; just add them directly to the saucepan as instructed.
Why is my cranberry sauce too thin/thick? The sauce thickens considerably as it cools. If it seems too thin after cooling, simmer it a little longer. If it is too thick, stir in a tablespoon or two of water or orange juice until it reaches your desired consistency.
How do I adjust the sweetness? Taste the sauce once it cools slightly. For a sweeter sauce, stir in an extra tablespoon of sugar. If you prefer it less sweet, a squeeze of lemon juice can balance the flavors.
Can I make it smoother? Yes, for a smoother sauce, use an immersion blender directly in the saucepan or transfer the cooled sauce to a food processor and pulse until smooth.

Conclusion

You now have all the tools to master this incredibly easy and delicious Grandma’s Cranberry Sauce. Ditching the canned version for this vibrant, homemade delight is a decision you will never regret. This recipe proves that exceptional flavor does not require endless hours in the kitchen. Make this simple, stress-free cranberry sauce a new holiday tradition, or enjoy it year-round with your favorite meals. Happy cooking!