Thinking outside the can and making a homemade cranberry sauce recipe? This is a go-to classic, easy to make-ahead, naturally Gluten Free Cranberry Sauce recipe that’s perfect for Thanksgiving & Christmas dinner.
Cranberries are very tart and need a good amount of sugar to balance their tartness. You can easily dress up this gluten free recipe with extras, or substitute the sugar with a replacer like Splenda or Truvia.
Homemade Cranberry Sauce Recipe
- 1 cup sugar
- ⅓ cup water
- ⅔ cup orange juice / apple juice
- 3 cups cranberries fresh, rinsed
- Combine sugar, water and juice in a medium-sized saucepan over medium heat
- Stir occasionally until sugars are dissolved, and bring to a boil
- Add cranberries and return to a boil
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally
- Cook for 10-15 minutes or until almost all cranberries have burst & cranberry mixture begins to reduce
- The longer you cook, the thicker your mixture will be
- Transfer to a bowl and allow it to cool for 30 minutes at room temperature
- Cover and refrigerate 2 hours or overnight before serving
Recipe Tips & Notes
Keep refrigerated in an airtight container for up to a week.
Stir in any of the following at the end of cooking to really spice up your cranberry sauce recipe: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
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Should you mash cranberries?
Cranberry sauce commonly is a textural preference recipe, whether that be thick or thin. If your sauce is too thick, it’s more than likely overcooked.
You can use a Stainless Steel Potato Masher to mash the cranberries until you reach your desired consistency while cooking. If you prefer extra smooth, using a blender is optional too. This sauce will thicken as it cools.
How Do You Store & Freeze Cranberry Sauces?
Refrigerate leftover sauce in an airtight container for up to 1 week or freeze the sauce for up to 6 months.