To make cranberry sauce, simmer a 12-ounce bag of fresh or frozen cranberries with 1 cup of sugar and 1 cup of water until most of the berries burst and the liquid looks syrupy. Take the pan off the heat and let the sauce cool; it will thicken as it sits. This is one of the easiest Thanksgiving sides to make a day or two ahead, which frees the stove on Thursday, November 26, 2026. See the Thanksgiving guide and the Thanksgiving sides shopping plan.
Simmer until the berries burst
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves. Add the cranberries, bring the mixture back to a gentle boil, then lower the heat and cook, stirring now and then, until most of the berries have popped, usually about 10 minutes. Some cooks add orange zest, a cinnamon stick or a splash of orange juice; add those at the beginning so the flavor can infuse. Taste carefully; hot sugar syrup burns.
If you want a smoother sauce, mash the berries with a spoon or run part of the mixture through a food mill. For a chunkier sauce, stop as soon as most of the skins have burst and leave the rest whole. The sauce will look loose in the pan. That is normal.
Cool, then refrigerate
Cool the sauce in a shallow container, then cover and refrigerate it. Homemade cranberry sauce is high in sugar and acid, but you should still refrigerate it within 2 hours and use it within several days. For Thanksgiving, make it on Tuesday or Wednesday and keep it cold until dinner. Related: how to make pumpkin pie, and how to make gravy.
If you like a looser sauce, stop cooking as soon as most of the berries have burst and the liquid coats a spoon. For a firmer set, simmer a few minutes longer; the pectin in the skins is what thickens it as it cools. Taste before you chill it, because the sauce will taste a little less sweet once it is cold. You can stir in orange zest or a splash of orange juice after you take it off the heat if you want a brighter flavor.
Frequently asked questions
What is the basic cranberry sauce ratio?
A common stovetop sauce uses 1 cup of sugar, 1 cup of water and a 12-ounce bag of fresh or frozen cranberries.
Can I make it ahead?
Yes. Cool it, cover it, and refrigerate it for 2 or 3 days. The flavor often improves overnight.
Fresh or frozen cranberries?
Either works. Frozen berries can go straight into the pot; they may take a minute or two longer to burst.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — A 1-cup measure is all you need for the classic sugar-and-water ratio.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh a 12-ounce bag of cranberries if you buy them in bulk.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Not required for the sauce, but useful the same day you roast the turkey to 165°F.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Keep the roasting pan for the turkey; cranberry sauce belongs in a modest saucepan.
As an Amazon Associate I earn from qualifying purchases.