This classic cranberry sauce is straight from the back of the bag and is absolutely the best cranberry sauce -and one that my family made growing up. It’s super simple, classic and delicious. Perfect for your Thanksgiving table.
There are all sorts of different variations and twists one can make to a classic cranberry sauce, but the simple back of the bag cranberry sauce has always been a family favorite.
What ingredients do you need for classic cranberry sauce?
- Fresh whole cranberries
Yup, that’s it!
When I got a bag of cranberries from a local farm once (loose cranberries in a paper bag), I realized I didn’t know the recipe, so I called my mom and she told me she always just used the recipe on the back of the bag.
Serving cranberry sauce on Thanksgiving is a must. It’s tart and sweet which makes it pair perfectly with Thanksgiving turkey. Made with simple ingredients, this homemade cranberry sauce is sheer perfection.
How do you make a classic cranberry sauce?
In a medium saucepan combine sugar and water, bring to a boil. Add cranberries, return to a boil.
Reduce heat and boil gently for 10 minutes, stirring occasionally, until thick.
Allow to cool a little, and then pour into storage or serving containers, and store in the fridge.
There are all sorts of ways to make this cranberry sauce, each with it’s very own variation.
What are some ways you can tweak this recipe?
- You can use half orange juice and half water.
- Add a dash of cinnamon or ginger
This classic cranberry sauce is a great make-ahead dish, so it’s perfect for making ahead of the big day. We make this cranberry sauce 3-5 days ahead of Thanksgiving and keep it in the fridge. And if you’re a little stressed cooking for the big day, you can always treat yourself to a cranberry cocktail! Leftover cranberry sauce is great as the filling for cranberry walnut crumb dessert bars or as a spread on a turkey and brie sandwich!
Classic Cranberry Sauce
- 1 cup sugar
- 1 cup water
- 1 bag fresh whole cranberries (12 oz.)
- In a medium saucepan combine sugar and water, bring to a boil. Add cranberries, return to a boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally. Until thick.
- Allow to cool a little, and then pour into storage or serving containers, and store in the fridge.