This post may contain affiliate links. Read our disclosure policy.

The easiest homemade fresh cranberry sauce recipe around! Only 5 ingredients makes a rich sauce with hints of vanilla.

Fresh cranberry sauce is a staple recipe during the holiday season. Yes you can buy canned cranberry sauce to give yourself one less thing to do, but homemade sauce tastes amazing and is easier than you may think! Plus, you can make it in advance, saving time for Christmas dinner and Thanksgiving mornings.

Homemade fruit sauces are one of my favorite things to make. We’ve made strawberry sauce, raspberry sauce and a sour cherry sauce (that we’ve put on a black forest cake!). Fruit sauces are so easy to make using fresh or frozen fruit…and they’re delicious served as a topping…or in this case as a holiday centerpiece to serve with turkey or ham.

Fresh Cranberries vs Frozen Cranberries

You can use fresh or frozen cranberries in this cranberry sauce recipe. Every now and then it is difficult to find fresh cranberries in the store. In this case, use frozen berries. Cranberries freeze beautifully so you won’t have any issue with freshness. Your cranberry sauce will taste delicious either way.

What ingredients are in fresh cranberry sauce?

For basic cranberry sauce you’ll need the following:

12 ounces of cranberries
½ cup water
¾ cup sugar.
vanilla
butter

Butter? Yes. Trust me. I love the little touch of flavor it adds. It cuts the tartness of the cranberries slighty.

Some recipes add spices like ground cinnamon, some add other fruits such as orange juice. For this recipe, we’re keeping it simple and basic so the cranberries can be the center of attention in this classic side dish.

How do you make fresh cranberry sauce?

You’ll make this fresh cranberry sauce recipe in a pot on the stovetop.

Place the cranberries, water and sugar in a saucepan over medium heat. Stir often as it heats.
As the mixture starts to come to a boil, lower the temperature a little and continue to simmer and stir the cranberries.
The cranberries will start to “pop”. The skins will break and they’ll release juices, turning the cranberry sauce red.
Cook for just a minute or two until the sauce thickens slightly.
Take the saucepan off the heat and add the vanilla and butter. Stir until the butter is melted, then let the cranberry sauce cool. It will thicken slightly as the sauce cools.

How to Thicken Cranberry Sauce

We find that this fresh cranberry sauce is pretty thick and perfect for topping your favorite meat or dessert. And it has texture thanks to the fresh whole cranberries.

If for some reason the sauce is too runny for your liking, mix a teaspoon of cornstarch with a tablespoon of water in a small bowl (this is called a cornstarch slurry). Then add the cornstarch slurry as a thickener to the sauce. Mix over low heat until the sauce starts to thicken.

Is cranberry sauce served hot or cold?

You can serve cranberry sauce whatever way you’d like but we like to serve cranberry sauce more towards room temperature.

Remove it from the fridge about an hour before serving to take the chill off. I’ve eaten served all three ways…warm, hot and cold! Perfect over roast turkey breast or even slow cooker pork loin.

Can you make cranberry sauce ahead of time?

Yes! Fresh cranberry sauce will keep about a week in the refrigerator. Refrigerate after it cools down from cooking and store in an airtight container.

Can you freeze cranberry sauce?

You can freeze this homemade cranberry sauce recipe, but it may become a little watery after it defrosts.

What to Do With Leftover Cranberry Sauce

If you have leftover cranberry sauce, here are a few ideas of ways to use it up!

Cranberry Glazed Ham
Cream Cheese Cranberry Bars
Cranberry Apple Dumplings
Cranberry Frosted Dessert
As a topping for turkey sandwiches.
Skip the maple syrup and serve over waffles or pancakes.

You might also love our fresh cranberry relish.