Homemade cranberry sauce is easier to make than you think. Plus it tastes one million times better than the canned jellied cranberry sauce from the supermarket. You can make it chunky or smooth and creamy. I will also show you how to make it in the shape of a can to fool those skeptics that think they ONLY like canned.
This is the best homemade cranberry sauce, it never disappoints. I’ve been making it for years since I realized you can make it at home and how easy it is to do.
Try our Pumpkin Muffins!
Homemade Cranberry Sauce Recipe
Place the cranberries, water, and sugars in a medium saucepan. Over medium-high heat bring to a boil.
Reduce the heat and simmer uncovered until all the cranberries have popped open.
Remove from the heat and stir in the vanilla. At this point, you can smash some of the berries with the back of a spoon for a more textured cranberry sauce. Pour into a container and let cool completely before refrigerating.
Or as I did here, I used my stick blender to crush the berries. Poured it into a fine-mesh strainer, mashed it through with a spatula until all that’s remaining in the strainer are pulp and seeds. The final result is a smooth and creamy jellied cranberry sauce.
Pour into the jar of your choice, allow to cool to room temperature before refrigerating to set completely.
Have leftover turkey? Try our Turkey Tetrazzini.
With the lid still on run hot water over the bottom of the jar.
Run a very thin flexible spatula tightly around the inside of the jar against the glass. Turn onto a serving platter and it will release.
Slice, serve and enjoy the best homemade cranberry sauce ever! This is such an easy recipe you will never buy the canned stuff again.
The perfect accompaniment to your rich and savory Thanksgiving or Christmas dinner.
Homemade Jellied Cranberry Sauce Recipe
Homemade Cranberry Sauce
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 cup water
- 1/2 teaspoon vanilla
- Place the cranberries, sugars, and water in a medium saucepan.
- Over a medium-high heat bring to a boil. Reduce the heat and simmer uncovered until all the cranberries have popped open.
- Remove from the heat and stir in the vanilla.
- To make it jellied, pour through a fine-mesh strainer and push through with the back of a spoon or spatula until there is only pulp and seeds remaining.
- Pour into a jar and allow to cool before refrigerating to set completely.