Homemade Cranberry Sauce for Festive Meals

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Beautiful crimson and delightful blend of tart, sweet, and a zesty kick of homemade cranberry sauce is a classic accompaniment to any feasts, especially during the holiday seasons. Homemade cranberry sauce is more than just a condiment for meatballs, turkey, chicken, prime ribs, dinner rolls, ciabatta and focaccia bread. It is a versatile sauce used from savory meals to dessert. Also, it's a celebration of seasonal abundance. Every bite tastes of the vibrant burst of flavor and it is the perfect addition to elevate your dining table to a new level of cuisine. This homemade cranberry sauce recipe is simple, easy and fast! Let’s learn how to make cranberry sauce with step by step photos and a video for your feasts and meals.

Love sauce? Check out these teriyaki sauce, sweet chili sauce, sweet & sour sauce, ginger scallion sauce, chili oil, XO sauce, and black pepper sauce recipes.

homemade cranberry sauce on the spoon in the glass jars

What is cranberry sauce?

Cranberry sauce is a condiment and popular in Western countries. Usually they are made from fresh cranberries, which are small, tart, red berries. Also, it is a traditional accompaniment to Thanksgiving and Christmas meals in the United States and Canada.

Often, cranberry sauce involves cooking fresh cranberries with sugar and water until the berries burst and the mixture thickens. Some people like to add ingredients such as orange zest, lemon zest, spices, or other fruits to add flavor variation. The sauce can be served either hot or cold.

The taste is sweet and tangy which complements well with the savory dishes such as turkey, chicken, prime ribs and meatballs. The burst of flavor and a touch of sweetness balancing the richness of meat dishes.

Besides, cranberry sauce is versatile. You can use it to make sandwiches, salad, topping and filling for dessert, muffins, and dinner rolls. Or, you can even put some into your oatmeal. Personally, I like to use as a jam for dinner rolls, ciabatta bread and focaccia bread to make sandwiches.

About fresh cranberries:

Fresh cranberries are small, round and range in color from bright red to deep red. They have smooth and glossy skin. They grow on low-hanging vines in acidic, sandy bogs and marshes. Also, they are native to North America and are harvested in the fall, typically from September to November.

The berries have a distinctive tart flavor, which can be quite intense when eaten raw. Therefore, it often cooks and adds sugar to balance the flavor. Because of their unique flavor that makes them a popular ingredient in a variety of cuisines.

Besides, according to the National Library of Medicine fresh cranberries are rich in vitamin C, fiber, and various antioxidants. They are often considered a nutritious fruit and some studies suggest they may have health benefits especially for urinary tract health.

People also like to use cranberry sauce for salads, baked goods, jams, muffins, bread, dessert and beverages. Fresh cranberries can be stored in the refrigerator for several weeks. But, you can freeze them for longer term storage. If freezing, spread them in a single layer on a baking sheet. Let it freeze and harden before transferring them to a bag or container to prevent clumping.

Due to their tartness, fresh cranberries are often sweetened when used in recipes like cranberry sauce or baked goods. The combination of their unique flavor and vibrant color makes them a festive and popular ingredient during the holiday seasons.

Different methods of cooking:

Everyone made their homemade cranberry sauce slightly different. Some like to use stove top, slow cooker or instant pot pressure cooker. Some like to add orange juice, orange zest, lemon zest or apple. You can choose whichever way is convenient to you.

Personally, I like to use the instant pot pressure cooker method because it’s super easy and fast. In this homemade cranberry sauce recipe, I am going to show the instant pot method.

Can I make this sauce over the stove?

Sure, you can! Remember to place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the mixture simmer. Continue to cook, stirring occasionally, until the cranberries burst. Then, add sugar and keep stirring until the sauce thickens. This usually takes about 10-15 minutes. When it cools off, the sauce will thicken even more.

How to pick cranberries?

Normally, people harvest cranberries in the fall. When harvesting cranberries at home or on a smaller scale, check for ripeness by looking for deep red color. Cranberries are typically ripe when they have a rich and dark red hue. Good and ripe cranberries should be plump and firm.

When you purchase fresh cranberries from the store, check if there are any damaged berries. Remove the damaged, mashed or overripe berries. Then, wash them a few times to remove any debris or leaves before cooking it.

Can I make cranberry sauce in advance?

Yes, you can make cranberry sauce in advance. In fact, it is very common to make them ahead of time, especially during the holiday seasons. Making cranberry sauce in advance allows you to spread out your cooking tasks and reduces stress on the day of your event.

If you're making a homemade cranberry sauce, you can prepare it several days before you plan to serve it. Once cooked, let the sauce cool to room temperature, then cover it and refrigerate it until you're ready to use it.

Or, you can freeze them. After cooking the sauce, allow the sauce to cool completely, then transfer it to a freezer-safe container or a sealed plastic bag. Label the container with the date. It can be stored in the freezer for a few months.

When you are ready to use the frozen sauce, plan to thaw it in the refrigerator a day or two before you need it. Once thawed, you can reheat it gently on the stove or in the microwave.

What are the ingredients for cranberry sauce?

In this homemade cranberry sauce recipe, the ingredients are cranberries, sugar, water and lemon zest. (You can use orange zest or orange juice if you like.)

How to store cranberry sauce?

You can put your homemade cranberry sauce into a sterilized glass container or jar. After cooling off completely, cover it with the lid and refrigerate them for up to a week. If you want to last it longer, you can freeze them for a few months. Remember to label them with the date of production. This helps you keep track of its freshness.

When you are ready to use the frozen cranberry sauce, put them in the refrigerator to thaw gradually. Avoid thawing them at room temperature to prevent bacterial growth. If you notice any signs of spoilage such as an off smell, off-color or mold, discard the sauce.

What to serve with cranberry sauce?

Cranberry sauce pairs well with a variety of dishes. The most classic pairing is a roast turkey. It complements the rich and savory flavors, adds a burst of brightness and sweetness to each bite.

Also, it pairs well with roast chicken, grilled chicken or even fried chicken. Cranberry sauce truly adds a delightful contrast to the poultry's savory flavors. You can add sauce with pork dishes, such as roasted pork loin, grilled pork chops, or even pulled pork sandwiches. I like it served with prime rib for holiday seasons.

Besides, serve cranberry sauce as a dipping sauce for meatballs. It creates a tasty combination of savory meat and sweet-tart sauce. Some like to use it for salad, dessert filling and toppings. You can use it for muffins (like the strawberry muffins and banana muffins), ciabatta bread and oatmeal.

Personally, I like to use cranberry sauce as a jam and spread it over the dinner rolls, ciabatta bread or focaccia to make sandwiches. The combination of sweet, savory and tart make every bite delicious.

How long will homemade cranberry sauce keep in the fridge?

You can store homemade cranberry sauce in the refrigerator for 10-14 days. Be sure to keep it in an airtight container to maintain freshness. If you choose to freeze the homemade cranberry sauce, it can last for 2-3 months.

Cooking tips for how to make cranberry sauce:

I like to use fresh cranberries, I used 2 bags, each bag is 12 oz. Total is 24 oz. Open the bags and pick out those damaged and mashed cranberries.
Then, pour water in the bowl and wash the fresh cranberries. After that, drain them. Repeat these steps 3 times.
After, put the washed cranberries into the instant pot and pour 1 cup of water. Next, put 1 teaspoon of lemon zest. Close the lid and vent. Push the button manual, adjust time for 1 minute at high pressure and natural release pressure.
When the pressure is released, open the lid. Use an eclectic blender or masher to blend or mash the cranberries until it’s smooth. You can mash or blend it to your likeness. Some like it with chunks.
Then, pour 2 cups of sugar and stir it well. Push the button saute for 10-15 minutes until the sauce thickens. The longer you saute it, the thicker the sauce will become. Also, when the sauce cools off, it will be thickened even more. Keep stirring it once a while to prevent burning. However, be careful of stirring, it will splash and it is hot!
Pour the sauce into a sterilized glass jar or container. Wait until it completely cools off, put the lid on and refrigerate or freeze them as you prefer.

FAQs:

Can I use frozen cranberries to make cranberry sauce?

Yes, you can use frozen cranberries to make cranberry sauce. There's no need to thaw them before cooking. You can use them directly from the freezer.

How much sugar should I use in cranberry sauce?

The amount of sugar can vary depending on your taste preferences and the tartness of the cranberries. A common ratio is about 1 cup of sugar for a 12 ounce bag of cranberries, but you can adjust it to your liking.

Can I add other flavors to cranberry sauce?

Absolutely! A lot of people like to add orange zest, orange juice, cinnamon or nutmeg. In this homemade cranberry sauce recipe, I like to use lemon zest.

How do I fix cranberry sauce that's too tart or too sweet?

If it's too tart, you can add more sugar to balance the flavors. If it's too sweet, you can add a splash of citrus juice like lemon juice or orange juice, or a pinch of salt to cut the sweetness.

Instructions for how to make cranberry sauce in instant pot:

1. Open 2 bags of fresh cranberries (12 oz each bag) and put them into the bowl. Pick out those damaged and mashed cranberries.

fresh cranberries soaking in the water in the bowl

2. Pour 6 cups of water into the bowl and wash them.

3. Then, drain the fresh cranberries. Repeat steps 2-3 for at least 3 times.

washed fresh cranberries in the instant pot pressure cooker

4. After that, put the washed fresh cranberries into the instant pot pressure cooker.

5. Next, pour 1 cup of water into the instant pot.

zest lemon into the instant pot pressure cooker

6. Put 1 teaspoon of lemon zest. ( You can use orange zest.) Close the lid and vent, push the manual button, adjust time for 1 minute at high pressure and naturally release pressure.

cooked cranberries in the instant pot top view

7. When it is done, open the lid.

electric blender blending the cooked cranberries

8. Use an electric blender to blend the cooked cranberries or use a masher to mash it until it is smooth or with little chunks. Some like to have more chunks and mash or blend it a little bit.

9. After, put 2 cups of sugar into the sauce.

homemade cranberry sauce stirring in the instant pot pressure cooker

10. Push the button sauté for 10-15 minutes. Keep stirring to prevent burning. Also, be careful it will splash and it is hot! Stir until you like the thickness of the sauce. When it cools off, it will thicken even more. (I did around 15 minutes and it’s like a jam/paste after cooling off.)

Enjoy this simple, easy, sweet and delightful homemade cranberry sauce recipe for your condiment, feast and dessert. Also, check out these baked salmon, roast duck, crispy noodles, banana bread muffins, BBQ ribs and strawberry chocolate recipes.