Author: This is the ultimate classic cranberry sauce, requiring only two ingredients. It’s not only delicious, but it also makes a beautiful centerpiece to your Thanksgiving or Christmas meal! Make this in advance, or on the big day for the perfect holiday side dish!
I don’t know why we reserve cranberry sauce for just the big family meal, it’s undeniably delicious, and we should eat it more often! I like to mix the perfect bite with a bit of turkey, some mashed potatoes, and a bit of cranberry sauce to finish it off. Maybe someday I’ll perfect a casserole that combines everything, but for now, I’ll just make it all separately and enjoy it on a homemade dinner roll!
This whole berry version is my favorite, while my brother prefers my jellied cranberry sauce, and my mom loves our port wine and cinnamon cranberry sauce recipe! Sometimes, we have all three on the holiday table… I’m not joking!
Whole Berry Cranberry Sauce Recipe
Cranberry sauce is a staple at Thanksgiving and Christmas, and for good reason! It’s a traditional holiday food that has been present in some form in America for centuries and it’s one of the prettiest dishes of the season too. In our home, no holiday spread feels complete without it. This recipe can be made up to four days ahead or just a few hours before dinner, though we think it’s best served chilled after the flavors have had time to develop.
Ingredients for Homemade Cranberry Sauce
As I mentioned earlier, this recipe is so simple and only requires two ingredients! I want to talk about both though, as there are a few variations that you might want to try (that may or may not work!).
- Cranberries – Both fresh and frozen will work well for this recipe. Frozen may be more readily available, depending on your location. Dried cranberries will not work.
- Sugar – White, granulated cane sugar is called for in this recipe. I know there are many readers who don’t like using sugar, and I agree! However, this recipe doesn’t gel properly without cane sugar, so you do need to use it here. I have not been successful in any of my tests with alternative sugars, such as maple syrup, allulose, and so on.
How to Make Cranberry Sauce
You can make this cranberry sauce a few hours before your event, as it is best if chilled, or up to 4 days in advance! Just be sure to give it a gentle stir before serving to break up the gel a bit and allow the whole berries to shine through.
- Combine water and sugar in a large pot. Heat on high, stirring the whole time.
- Once the sugar is at a rolling boil, set a timer for 5 minutes. This step is meant to boil a bit of the water away and help the sauce gel better.
- Add the cranberries and reduce the heat to medium. Return the sauce to a boil and cook until the berries all burst (about 5 minutes after the sauce returns to a boil). Stir occasionally.
- Remove from heat and allow the sauce to sit in the pot for 10 minutes to cool slightly.
- Pour the finished sauce into the dish from which you wish to serve. Cover and chill in the fridge for at least 4 hours, or up to 4 days. Serve cold.
- When ready to serve, gently fold and stir the sauce to break up the jelly, making the whole berry sauce more attractive.
Even More Holiday Side Dishes
Along with this beautiful cranberry sauce, these side dishes will complete your meal and impress your family! Get even more recipes in my From Scratch Holiday Cookbook!
Whole Berry Cranberry Sauce
Ingredients
- 2 Cups Sugar
- 1 3/4 Cups Water
- 4 1/2 Cups Cranberries washed and sorted fresh or frozen*
Instructions
- Combine water and sugar in a large pot. Heat on high, stirring the whole time.
- Once the sugar is at a rolling boil, set a timer for 5 minutes.
- Add the cranberries and reduce the heat to medium. Return the sauce to a boil and cook until the berries all burst (about 5 minutes after the sauce returns to a boil). Stir occasionally.
- Remove from heat and allow the sauce to sit in the pot for 10 minutes to cool slightly.
- Pour the finished sauce into the dish from which you wish to serve. Cover and chill in the fridge for at least 4 hours, or up to 4 days. Serve cold.
- When ready to serve, gently fold and stir the sauce to break up the jelly, making the whole berry sauce more attractive.
Notes
Nutrition
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