Classic Cranberry Sauce

Prep 30 min
Total 3 hr 30 min
Servings 16

Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavor with a zing of acid, it’s an all-star side that’s so simple to throw together. With water, sugar and fresh or frozen cranberries, you can prepare this dish in 30 short minutes. Even better, make it ahead so you can serve it cold, adding yet another welcome contrast to a feast that’s largely made up of hot-from-the-oven turkey and casseroles. Master it now and you’ll never look at another can of cranberry sauce! MORE+ LESS-

By Betty Crocker Kitchens

Updated March 17, 2020

Ingredients

bag (12 oz) fresh or frozen cranberries (about 3 1/2 cups)

cups sugar

cups water

Steps

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1

Place cranberries in a strainer; rinse with cool water. Remove any stems or blemished berries.
2

In 3-quart saucepan, heat sugar and water to boiling over medium heat, stirring occasionally. Boil 5 minutes.
3

Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Boil about 5 minutes, stirring occasionally, until cranberries begin to pop. Cover and refrigerate about 3 hours or until chilled.

Expert Tips

Make sauce as directed, adding 2 teaspoons grated orange peel with cranberries.
Be sure to cook the cranberries until they pop in order to release the natural pectin, which thickens the sauce.
Make your cranberry sauce up to 48 hours ahead of time, so you’ve got one less dish to worry about on Thanksgiving. Just remember to chill sauce in your serving bowl, because it sets as it cools.
Wondering what else you can make ahead of time? Check out our 48 Hours of Thanksgiving Cheat Sheet