Simple whole berry cranberry sauce recipe! Here’s how to make classic whole cranberry sauce at home for the holidays.
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Hey there, Rhubarbarians! The holiday season is upon us, and you know what that means - it's time to whip out the apron and make our yearly batch of cranberry sauce!
Let's keep things classic with fresh, tangy, and oh-so-easy whole berry cranberry sauce. You only need 3 ingredients and 15 minutes to make it from scratch. Faster than buying it at the store!
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What is whole berry cranberry sauce?
So, you've heard about cranberry sauce, right? That ruby red bowl of sauce that's always on a Thanksgiving table. Well, THAT'S cranberry sauce.
Whole berry cranberry sauce is the simplest of the fresh cranberry sauce family. It's a classic Thanksgiving side dish here in the United States that is a welcome colorful and tart contrast to a large plate of brown food.
Here's how it works: Fresh cranberries, sugar, and water are simmered in a pot. As they heat up, the cranberries burst open, releasing pectin and melding with the sweetness of sugar. The result? A sauce that's thick, sweet, and tangy.
What's the difference between whole berry and jellied cranberry sauce? While jellied cranberry sauce is smooth and perfectly molded, whole berry cranberry sauce is unapologetically chunky with whole cranberries, and we love it for that.
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Ingredients and equipment
Here is everything you need to make perfect whole cranberry sauce at home. Full ingredient amounts with instructions are listed in the recipe card at the bottom of this article.
Ingredients:
- Fresh or frozen cranberries
- Sugar
- Water
Equipment:
- Medium sized sauce pan. We love our Green Pan saucepan!
- 1 cup and ¾ cup measuring cups.
- Stirring utensil. We use this spoonula for everything.
- Serving bowl.
How to buy and store cranberries
Right around October, you will usually start to see bags of fresh cranberries popping up at your supermarket. They are fairly inexpensive and sold in twelve ounce bags, which is the exact amount needed to make this recipe. You'll need one twelve ounce bag to make two cups of this whole berry cranberry sauce recipe (about 8 servings). Go ahead and get two bags if you need to double it!
Look for cranberries that are still very firm and have not been damaged. You'll want to choose bags of berries that don't have any smashed or broken cranberries and have mostly round, firm berries. The color will range from light, bright red to a dark, deep red. Both are very normal.
Store the cranberries in the produce drawer of your refrigerator until ready to use. They should stay fresh if stored correctly for about 3 weeks.
When is cranberry season? Cranberries are in season from September to November here in the cooler, Northern US states.
Step by step instructions
Here is a visual step-by-step guide to making homemade whole berry cranberry sauce. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article.
- First, figure out how much cranberry sauce you will need to make. The recipe is written for 2 cups of cranberry sauce, which is about 8 servings. Go ahead and double or triple the recipe if needed.
- Combine the cranberries, sugar, and water in a medium sauce pan and heat over medium heat on your stove top.
- Give everything a good stir and bring to a gentle simmer. Simmer for 5 minutes, stirring occasionally.
- After about 5 minutes, the berries will start to burst, and you will need to stir more frequently to keep the berries from sticking to the bottom of the pan.
- Simmer for another 5 minutes.
- When the berries have burst, remove from the heat and let cool. The sauce will thicken as it cools.
- Refrigerate until ready to serve.
You're about halfway to making jellied cranberry sauce if you'd like to make a batch of that too!
Serving suggestions
Alright, you've made a batch of glorious cranberry sauce - now what? Here are some serving suggestions to try:
- Traditional Thanksgiving side: Let's begin with the classic. Whole berry cranberry sauce at Thanksgiving dinner is a MUST. A dollop of this tangy goodness on your mains and sides is the contrast your holiday feast needs.
- Cheese pairing: Add a spoonful of cranberry sauce on top of your favorite brie or camembert cheese and pop it in the oven until it's all gooey and irresistible. Grab some crackers, and you've got yourself a mouthwatering cranberry and cheese combo that will have everyone gathered 'round the snack table.
- Sandwich spread: Don't let the cranberry sauce be limited to the main event; bring it to the sandwich party! Spread it generously on your post-Thanksgiving leftovers or vegetable sandwich for an extra layer of flavor.
- Dessert topper: Yes, cranberry sauce in dessert! Use it as a topping for your favorite desserts like cheesecake, ice cream, or even as a drizzle over a warm slice of apple pie.
- Jam: Who says cranberry sauce is only for dinner? Stir it into your morning yogurt or oatmeal or spread it on some toast.
Do you serve cranberry sauce warm or cold? Either! Most commonly, cranberry sauce is served at room temperature or slightly chilled.
Recipes to serve with cranberry sauce:
- Top it on oat flour pancakes or cranberry pancakes
- Spread it on butternut squash rolls or pumpkin cranberry bread
- Alongside apple cherry stuffing cups and mushroom gravy
Recipe tips and variations
Follow these tips for perfecting this recipe at home! Feel free to get creative, make it your own, and remember, there's no cranberry sauce police. It's all about flavors and textures that you love and enjoying your holiday!
- Fresh vs. frozen cranberries: While fresh cranberries are fantastic, you can absolutely use frozen ones too. The sauce may need a few extra minutes to thicken due to the excess water.
- Add orange: Try adding orange zest or swapping the water for orange juice.
- Don't walk away: As your cranberries start to burst in the pot, watch them closely. They have a tendency to stick to the bottom. Stir frequently.
- Thin it out: If your sauce starts to look a bit too thick for your liking, no worries! Just add a touch more water to reach that perfect consistency. It's all about making it just the way you love it. Remember - the sauce will thicken up quite a bit while it cools.
- Add spice: Ground cinnamon, a pinch of nutmeg, or a hint of ginger can add depth to your cranberry sauce.
- Add more sugar: This recipe delivers a sweet, but not too sweet cranberry sauce. If you like sweeter cranberry sauce, start with the recipe as written and add more sugar to taste up to your ideal sweetness level.
- Add fruit: Mix in fresh apple, dried cherries, or fresh raspberries for a flavorful boost.
- Make extra: Hosting a crowd or want to make sure you have leftovers? Double or triple the recipe; it's super easy to scale up. Just make sure you have a roomy saucepan to accommodate all those cranberries.
Storing and freezing
You've made a giant batch of whole berry cranberry sauce so that there's plenty to go around, but now you might be wondering how to store the leftovers. Here's how:
Storing:
If you plan to enjoy your cranberry sauce soon, you can simply let it cool down and store it in an airtight container in the refrigerator. The sauce will stay good for up to 10 days.
If you don't plan to use it all up with Thanksgiving leftovers, try making these quick cranberry orange hand pies or cream cheese cranberry crescent rolls! Or check out these favorite recipes with leftover cranberry sauce.
Freezing:
Now, if you want to enjoy your sauce in the weeks or even months to come, freezing is very simple. Once your sauce has cooled to room temperature, portion it out into airtight containers or resealable freezer bags. It will stay good in the freezer for up to 6 months.
FAQs
Have a question? You may find your answer here! Feel free to ask questions in the comments section at the bottom of this article.
Absolutely! In fact, it's better to chill the sauce before serving. You can make it up to three days in advance. Once it's cooked and cooled, simply transfer it to an airtight container, pop it in the fridge, and you're good to go.
You sure can! This sauce freezes like a champ. After it's cooled, divide it into airtight containers or resealable freezer bags, and store it for up to 6 months. When you're ready to use it, thaw it out in the fridge or at room temperature.
Absolutely! This cranberry sauce recipe delivers that classic sweet-tart balance. However, if you've got a sweet tooth, feel free to add extra sugar.
No worries if things get a little too thick while cooking. Simply add a splash more water and stir until it reaches your desired consistency. It's all about finding that saucy sweet spot.
Simply cook the sauce longer on the stove top and it will thicken up. The sauce will thicken quite a lot as it cools as well.
More cranberry sauce recipes to try:
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Whole berry cranberry sauce recipe
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated white sugar
- ¾ cup water
Instructions
- Combine the cranberries, sugar, and water in a medium sized sauce pan. Bring to a simmer over medium heat.
- Gently simmer for 10 minutes, stirring occasionally at first, then stirring constantly once the berries start to burst.
- When the berries have burst, remove the pan from the heat and let cool.
- When the sauce has cooled, refrigerate until ready to serve.
Notes
- Fresh vs. Frozen Cranberries: While fresh cranberries are fantastic, you can absolutely use frozen ones too. The sauce may need a few extra minutes to thicken due to the excess water.
- Add orange: Try adding orange zest or swapping the water for orange juice.
- Don't Walk Away: As your cranberries start to burst in the pot, watch them closely. They have a tendency to stick to the bottom. Stir frequently.
- Thin it out: If your sauce starts to look a bit too thick for your liking, no worries! Just add a touch more water to reach that perfect consistency. It's all about making it just the way you love it. Remember - the sauce will thicken up quite a bit while it cools.
- Add spice: Ground cinnamon, a pinch of nutmeg, or a hint of ginger can add depth to your cranberry sauce.
- Add more sugar: This recipe delivers a sweet, but not too sweet cranberry sauce. If you like sweeter cranberry sauce, start with the recipe as written and add more sugar to taste up to your ideal sweetness level.
- Add fruit: Mix in fresh apple, dried cherries, or fresh raspberries for a flavorful boost.
- Make extra: Hosting a crowd or want to make sure you have leftovers? Double or triple the recipe; it's super easy to scale up. Just make sure you have a roomy saucepan to accommodate all those cranberries.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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