This bright, tangy cranberry sauce tastes like fall in a bowl and comes together in one pot with just three pantry staples. It is my go-to make-ahead side for a stress-free Thanksgiving, and the glossy finish makes every plate look festive.
3-Ingredient Thanksgiving Cranberry Sauce in 15 Minutes
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cup
- 1 serving dish or jar for cooling and storage
Ingredients
Cranberry Sauce
- 12 oz cranberries fresh or frozen (about 3 cups)
- 1 cup granulated sugar
- 1 cup water or orange juice
Instructions
Make the Cranberry Sauce
- In a medium saucepan, add cranberries, sugar, and water or orange juice. Stir to coat the berries so the sugar begins to dissolve.
- Set over medium heat and bring to a simmer, then a gentle boil, stirring occasionally. You will see the sugar fully dissolve and the liquid turn ruby red.
- Cook 8 to 10 minutes, stirring as cranberries pop. Lightly mash a few with a spoon to help thicken. When the sauce coats the back of the spoon, it is ready.
- Remove from heat. The sauce will look loose while hot but firms as it cools. Let cool 20 minutes, then transfer to a serving dish or jar and refrigerate until chilled.
Notes
Nutrition
Why You’ll Love This 3-Ingredient Thanksgiving Cranberry Sauce
- Only 3 ingredients and 15 minutes of hands-on time.
- Perfect make-ahead side that sets beautifully in the fridge.
- Balanced sweet-tart flavor that complements rich holiday mains.
- Naturally gluten free and vegan friendly.
- Foolproof method that delivers consistent results.
3-Ingredient Thanksgiving Cranberry Sauce Ingredients & Substitutions
- Fresh or frozen cranberries: 12 oz bag (about 3 cups or 340 g). Frozen work just as well, no need to thaw.
- Granulated sugar: 1 cup (200 g). Swap with 3/4 cup pure maple syrup or 3/4 cup honey for a different sweetness profile. For reduced sugar, use 3/4 cup and cook a bit longer to concentrate.
- Water or orange juice: 1 cup (240 ml). Orange juice adds citrusy brightness; water keeps it classic. Apple cider is a cozy alternative.
Step-by-Step Instructions to Make 3-Ingredient Thanksgiving Cranberry Sauce
Combine Ingredients
In a medium saucepan, add cranberries, sugar, and water or orange juice. Stir to coat the berries so the sugar begins to dissolve.
Bring to a Gentle Boil
Set over medium heat and bring to a simmer, then a gentle boil, stirring occasionally. You will see the sugar fully dissolve and the liquid turn ruby red.
Pop and Thicken
Cook 8 to 10 minutes, stirring as cranberries pop. Lightly mash a few with a spoon to help thicken. When the sauce coats the back of the spoon, it is ready.
Cool to Set
Remove from heat. The sauce will look a bit loose while hot but firms as it cools. Let cool 20 minutes, then transfer to a serving dish or jar and refrigerate until chilled.
Tips for Success
- Use medium heat to prevent scorching the sugars while allowing cranberries to pop evenly.
- For thicker sauce, simmer 2 to 3 extra minutes or mash more berries. For looser sauce, splash in a tablespoon of hot water.
- Taste at the end. Add a pinch of salt to enhance flavors or a squeeze of lemon to brighten.
- Make ahead 3 to 7 days. Flavor deepens as it rests.
Variations of 3-Ingredient Thanksgiving Cranberry Sauce
- Maple Orange: Use orange juice and 3/4 cup maple syrup for caramel notes and citrus lift.
- Spiced: Add 1 cinnamon stick and 2 strips of orange zest during simmer; remove before chilling.
- Ginger Zing: Stir in 1 teaspoon finely grated fresh ginger at the end for warmth.
- Low Sugar: Reduce sugar to 1/2 to 3/4 cup and cook a minute longer; expect a tarter profile.
- Port Rosemary: Replace 1/4 cup liquid with ruby port and add a small rosemary sprig; remove sprig before chilling.
Serving Suggestions: What to Pair with 3-Ingredient Thanksgiving Cranberry Sauce
- Classic turkey, roasted chicken, or glazed ham.
- Swipe onto turkey sandwiches with stuffing and greens.
- Spoon over baked brie or goat cheese with toasted baguette.
- Swirl into yogurt, oatmeal, or pancakes for day-after breakfast.
- Glaze for meatballs or cocktail sausages.
Storage & Reheating Instructions
- Refrigerator: Store in a sealed jar up to 10 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge and stir.
- To loosen: Warm briefly on low or whisk in 1 to 2 teaspoons hot water until glossy.
Memories Made Around the Table
Every year, I make this simple sauce the night before Thanksgiving. It sets while we sleep, and in the morning the kitchen smells faintly citrusy and sweet. It is the easiest win on a busy cooking day.
FAQs
Can I use frozen cranberries?
Yes. Add them straight from the freezer and cook as directed. Timing is nearly the same.
Why did my cranberry sauce not set?
It likely needed a few more minutes to reduce. Return to the pot and simmer 2 to 3 minutes more. It thickens further as it cools.
Can I cut the sugar?
Yes. Use 3/4 cup for a less sweet sauce or maple syrup for softer sweetness. Expect a tangier finish.
Is this recipe vegan and gluten free?
Yes. The base is naturally vegan and gluten free. If substituting sweeteners, choose ones that align with your needs.
Can I add fruit or spices?
Absolutely. Fold in diced apple or pear during simmer or finish with cinnamon, clove, or ginger. Remove whole spices before chilling.
Final Thoughts
Keep it simple, let the cranberries shine, and make it ahead. This bright little side brings color, flavor, and calm to your holiday table.