Make this rich and flavorful homemade cranberry sauce from scratch in just 20 minutes with only 4 ingredients! Cranberry sauce is a must-have side at your Thanksgiving dinner or Christmas table, and its vibrant color and tart and sweet taste makes it irresistible! Also gluten-free and vegan!
What is Cranberry Sauce?
We’re officially in November, and that means Thanksgiving and the holiday season will be here before we know it! This is my absolute favorite part of the year, and because it means gathering with family and friends, and being in great company as we enjoy delicious food. If you celebrate Thanksgiving, you’re probably already familiar with cranberry sauce (also known as cranberry jam).
For those of you don’t know what cranberry sauce is, it’s basically a sauce or a relish made from cranberries, and is often served as a condiment or a side dish at Thanksgiving dinner in North America and at Christmas dinner in the United Kingdom and Canada. While the main ingredients are mainly the same (including cranberries, sugar and water), it is usually more sour and tart in taste in Europe, while it’s generally sweeter in North America.
Easy Cranberry Sauce from Scratch
While you can easily buy the store-bought version of cranberry jam, it often comes with additives and preservatives that I’d rather not have. You also know that I’m a big proponent of anything homemade – from homemade bread, to homemade almond milk, to homemade chocolate, and even homemade apricot jam.
Naturally, I also prefer making cranberry sauce from scratch, which is really way easier than it sounds!
Why This Recipe Works
All you need are just 4 simple ingredients and literally 20 minutes to prepare a batch of this deliciously flavorful cranberry sauce recipe. Plus it’s also naturally gluten-free and vegan, so it’s the perfect recipe to accompany other dishes!
I guarantee you that once you start making your own, you’ll never go back to buying it – because it doesn’t get any fresher and delicious than this! Make a bowl for Thanksgiving or Christmas dinner this holiday season, and wait for your guests to pile on the praises.
Ingredients You’ll Need + Notes/Substitutions
- Sugar: I used white sugar in this cranberry jam recipe, but if you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
- Water: I always try to use filtered water when cooking if possible.
- Lemon Juice: I like using fresh lemon juice, but you can also use fresh orange juice in equal quantities.
- Cranberries: I prefer using fresh cranberries when possible, but you can also use equal amounts of frozen cranberries if that’s what you have on hand. If you can’t find frozen or fresh cranberries, simply use 3/4 cup of unsweetened dried cranberries (soaked in water for at least 30 minutes) in place of the fresh cranberries specified.
How to Make Cranberry Sauce From Scratch
1. Mix and Dissolve:
In a large pot, place sugar and water and bring mixture to a boil until sugar is totally dissolved.
2. Simmer:
When the mixture starts boiling, add cranberries and lemon juice and return to a boil. Next, bring the heat down to medium-low and let the sauce simmer for around 15 to 20 minutes until it has achieved a thick jam-like consistency.
3. Transfer to Jar
Let the sauce cool down to room temperature before transferring it to a sterilized glass jar.
Helpful Tips/Tricks:
- Halves the Fresh Cranberries: I find that cutting the fresh cranberries in halves helps them to release their juices better.
- Lemon Juice: I like how the tartness of the fresh lemon juice brightens up and makes the cranberry sauce lighter and more vibrant. If you prefer a sweeter and less tart version, simply leave out the lemon juice.
Recipe FAQs:
Since fresh cranberry sauce does not contain any preservatives, you will definitely have to refrigerate it so it doesn’t go bad. Simply store it an airtight glass jar and it will keep fresh for up to 10 to 14 days in the fridge.
Yes! You can definitely freeze this cranberry sauce. Store it in a freezer-proof container or ziplock bag and freeze for up to 2 months.
If you like your sauce really thick, let it simmer for a little while more on the stove, so that more of the liquid cooks off. If it’s still not thick enough for your liking, you can add a 1 teaspoon of cornstarch to thicken it.
Other Thanksgiving Recipes You’ll Enjoy:
- Gluten-free Cranberry Bread Pudding
- Cranberry and Walnut Tart (Gluten-Free)
- Easy Rosemary Cornbread (Gluten-Free, Dairy-Free)
- Jalapeño Cornbread (Gluten-Free, Dairy-Free)
- Gluten-Free Skillet Cornbread
- Shaved Brussels Sprouts with Lemon and Parmesan (Gluten-Free)
- Crispy Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
- Roasted Rainbow Carrots with Rosemary and Parsley (Gluten-Free, Vegan)
- Roasted Delicata Squash Salad (Gluten-Free, Vegan)
Holiday Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
20-Minute Homemade Cranberry Sauce (Gluten-Free, Vegan)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 1 16oz jar 1x
- Diet: Vegan
Description
Make this rich and flavorful homemade cranberry sauce from scratch with only 4 ingredients in just 20 minutes! Cranberry sauce is a must-have at your Thanksgiving meal or Christmas dinner, and its vibrant color and tart and sweet taste makes it irresistible! Also gluten-free and vegan!
Ingredients
- 1 cup sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 4 cups fresh cranberries, cut into halves
Instructions
- Mix and Dissolve: In a large pot, place sugar and water and bring mixture to a boil until sugar is totally dissolved.
- Simmer: When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring the heat down to medium-low and let the sauce simmer for around 15 minutes until it has achieved a thick jam-like consistency.
- Transfer: Let the sauce cool down to room temperature before transferring it to a sterilized glass jar.
Notes
Sugar: I used white sugar in this recipe, but if you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
Water: I always try to use filtered water (or mineral water) when cooking if possible.
Lemon Juice: I like using fresh lemon juice, but you can also use fresh orange juice in equal quantities.
Cranberries: I prefer using fresh cranberries when possible, but you can also use equal amounts of frozen cranberries if that’s what you have on hand. If you can’t find frozen or fresh cranberries, simply use 3/4 cup of unsweetened dried cranberries (soaked in water for at least 30 minutes) in place of the fresh cranberries specified.
Storing/Freezing: If not eating the cranberry sauce immediately, store it in an airtight glass jar and keep in the fridge for between 10 to 14 days. To freeze, place the sauce in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let thaw overnight in the refrigerator before using.
Thickening the Sauce: If you like your cranberry sauce very thick, let it simmer for a few minutes more over the stove so that more of the liquid cooks off. If it’s still not thick enough, you can add one teaspoon of cornstarch and mix the sauce well until it thickens sufficiently.
Adapted from: Simply Recipes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Keywords: homemade cranberry sauce
Thanks Felicia for revisiting and modifying this wonderful recipe with FAQs and your expert tips which I greatly appreciate.
This has always been a great jam to have with the freshly baked bread for breakfast 🙂
Sending you love and blessings from us in SG
Mum
★★★★★
Hi mummy! Glad you enjoyed the cranberry sauce – in North America it’s usually used as a sauce to go with turkey during Thanksgiving or Christmas (as opposed to a jam on bread), but it can be eaten both ways savory and sweet 🙂 Love you too!
Hi,
Do you serve this cold from the fridge or heat it up? I notice a lot of recipes tell you to heat it before serving.
Thanks, Beth
Hi Beth, I served this cold from the fridge, but it depends on how you like it. If you prefer a warm sauce to go with your meats, simple add a bit of water and heat it up in a small sauce pan before serving. Hope that helps Beth!
Hi, yes thanks.
Just made a batch. It is in the refrigerator and ready to go for Thanksgiving. My first ever attempt at homemade cranberry sauce and it tastes great!
Thanks, Beth
★★★★★
So glad it worked out fine for you!! Hope you had a wonderful Thanksgiving!
Hi Felicia,
It is amazing how you can so easily whip up such wonderful recipes in such short time to share them on your blog to bless all your readers.
Be encouraged my Darling. You are indeed moving toward your dream – closer each day as you take each step doing the stuff your heart desires. Continue to be who God has made you to be and live your life of purpose with passion.
Always cultivating an attitude of thankfulness for everything that comes your way, God will, in His sovereign will, bring more wonderful things for you to be grateful for.
I am thankful and rejoice for the month of November which is also a special month for both you and Juan.
Have a wonderful time this November 🙂
As always, lots of love and blessings from home in Sunny Singapore,
Mum
★★★★★
hi Felicia
I hope many would be inspired by your sharing. You stated the reality of life and situation. Staying positive, nimble to adjust and persevere determine one’s direction towards the goal. Ultimately it is the personal satisfaction of seeing thing coming into fruition. And even it does not turn out the way it was intended, at least one tries.learns and continues to move on from there – just as one learns to cycle on two wheels till it balances itself.
Love
Daddy
Daddy!!! Thanks for your love and support and belief in me! Really really appreciate everything you do. Love you!
Thank you mummy..! Thank you for your constant prayers and love and support – I think being able to count on your encouragement as I chase my dreams is such a privilege 🙂
beautifully written my dear. yes, your life is wonderfully real now, don’t let anyone tell you otherwise! go towards that beautiful dream of yours – if we want something hard enough, the universe will open doors. sending hugs and kisses from Bs As! <3
p.s. i love your photos!! they are wonderfully taken, and you're me hungry with every post!
Babe, thank you so much for your encouragement..! And yes, the universe will open doors, wide and welcoming for you and for me and for all those who dare to fight for their dreams! 🙂 And yay!! I’m glad the photos make you hungry :))