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Jellied cranberry sauce in a white container

How to make homemade cranberry sauce

How to make both whole berry AND jellied homemade cranberry sauce at home! This classic holiday favorite is so much easier than you think, and so much better than canned store bought!

Course Side Dish
Cuisine American
Keyword homemade cranberry sauce
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 30 minutes
Servings 8 servings
Calories 94 kcal
Author Trish Bozeman


  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup water


  1. Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat.

  2. Simmer for about 10 minutes, stirring occasionally at first, then constantly once the berries start to burst.

  3. When the berries have burst, and you have a saucy, chutney like consistency, remove from heat. Let cool slightly, about 10 minutes. For whole berry cranberry sauce, spoon into a serving container and refigerate for 1 hour. 

Strain to make jellied cranberry sauce

  1. Place a fine mesh sieve over a large bowl. Pour the sauce into the sieve, and press the sauce against the sieve with a wooden spoon or spatula until all of the berry skins are separated from the sauce. Remember to scrape the bottom of the sieve to get the last bit of sauce into the bowl. Eat the cranberry skins, or reserve for another use!

  2. Pour into your desired serving container and refrigerate for at least 1 hour.

Nutrition Facts
How to make homemade cranberry sauce
Amount Per Serving
Calories 94
* Percent Daily Values are based on a 2000 calorie diet.