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Homemade Cranberry Sauce

I don’t know about you, but I grew up eating the cranberry sauce from a can. You know the kind where you can see the lines from the can indented in it. Yes, that is the cranberry sauce that made an appearance at our Thanksgiving table every year.

Because of this I grew up thinking that I did not like cranberry sauce, but really it was just the canned cranberry sauce that I did not like.

It was not until I made my own homemade cranberry sauce that I discovered that I actually enjoyed it. I realized that cranberry sauce could be good.

And not only does homemade cranberry sauce taste so much better, it is actually quite easy to make.

There are a lot of versions for homemade cranberry sauce with extra ingredients added in, but I like to keep it simple and basic.

One of the things I like about homemade cranberry sauce is that you can make it ahead. This can easily be made several days before Thanksgiving, which is always nice during the busy holidays.

If you have never tried making cranberry sauce you really should give it a try.

Do you like cranberry sauce? And if your answer is no, have you ever tried the homemade kind?

Lynn's Kitchen Adventures


  1. Cranberries are just too good to only have with your Thanksgiving dinner. We have them often…as a matter of fact, we’ll have them tonight with a wild rice casserole. Another thing…cranberries are good and good for you!

  2. I love having fresh cranberry sauce–but 3 out of 4 of our family LOVE the stuff from the can! *sigh*

  3. I make cranberry sauce, but I use orange juice instead of water. 1 c. juice, 1 c. sugar, 1 bag cranberries.

  4. I made homemade cranberry sauce for the first time this year and it is so good. I doubt I will ever buy the canned stuff again.

  5. I may try this! How long can you keep in the fridge before you serve it?

  6. It is so easy to do, I love it. My mom told me that my grandma (her mother in law) used to make her own, but then use a can as a mold for the shape. It cracks me up thinking of it when I see the cans in the store.

  7. I’ve made cranberry sauce that way too and I was amazed at how easy it was and it is very delicious, although I have to confess I do prefer the canned variety. I’m a bit of a heathen when it comes to cranberry sauce! (And I do love the comment about putting the homemade sauce in a can to shape it!)

    Thanks for sharing the recipe though as homemade is a lot better for you than canned, and it’s good for folks to know just how easy it is to make 🙂

  8. We use cranberry sauce year round, especially on chicken sandwiches. I make my own, but your recipe is the first time I have heard of salt in it. Did you know that cranberry sauce is really easy to can? I pour the hot sauce into sterilized jars and process pints in a water bath canner about 10 minutes. Just like jam – which it pretty much is – but without the pectin which would make it too firm to be sauce. I like to stock up on the berries right after the holidays when they can usually be had at a good price, stash some in the freezer for baking, can sauce from the rest.

  9. Here’s a better idea for Cranberry sauce:

    1 12 oz bag cranberries
    1 cup sugar or sweetener (I used Stevia)
    1 tsp cinnamon
    1/4 tsp nutmeg
    juice of 1/2 lemon
    1/4 cup water
    1 tsp lemon zest

    Place all in a saucepan and bring to a boil.
    Stir until berries begin to pop, then lower heat
    Continue at a simmer till most berries have popped
    Turn off heat and place in a bowl and allow to cool to room temperature
    Chill in fridge till ready to serve.


  1. Menu Plan Time: November 22, 2010 — Food+Heat says:

    […] Sage Cornbread Dressing Hawaiian Rolls Green Bean Casserole Brussel Sprouts and Mire Poix Glaze Lynn’s Homemade Cranberry Sauce Steamy Kitchen’s Roasted Garlic Mashed Potatoes with Bacon Roasted Spaghetti Squash Turkey […]

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