Cranberry sauce may be my favourite part of a holiday dinner! After I learned how to make cranberry sauce, I wondered why I had ever bought it in a can! With only three ingredients and few minutes of prep time, the result is fabulous!
I love this basic cranberry sauce recipe because...
- it works with either fresh or frozen cranberries
- you control the sugar
- leftovers are great with cold turkey on salads or sandwiches
What You'll Need
- Cranberries - Use either fresh or frozen cranberries. Make sure they are rinsed before you use them.
- Sugar - Even though I use organic, raw cane sugar, I consider one cup to be a lot of sugar of any kind! That's why I developed the recipe for Easy Cranberry Sauce with Mango. However, when you're also making turkey, gravy, pie, and all the fixings, and just want quick and easy cranberries, this is your recipe!
Moderation is key here. Let's enjoy this alongside our turkey, but have just a little of it. Since this recipe has a cup of sugar in it, I'm not recommending you eat it by the bowlful!
How to Make Gluten Free Cranberry Sauce
Bring water to a boil. Stir in the sugar which will dissolve quickly. Once the water has returned to a boil, add the cranberries.
Bring the cranberries back to a boil. Then, turn down the heat a little and let them simmer, stirring occasionally, until the skins start to pop and the sauce begins to thicken. Turn off the heat, and just let the dish sit. The sauce will thicken up as it cools.
This is a great dish to make a day or two ahead. Keep it covered in the refrigerator until up to an hour before serving.
I usually serve my cranberry sauce cold or at room temperature.
Cranberries are considered to be a superfood due to their high antioxidant content. Studies link them to a lower risk of urinary tract infection, reduced risk of cardiovascular disease, and slower progression of certain types of cancer.
Cranberry sauce needs some kind of sweetener to balance the tartness of the berries. I've chosen raw cane sugar, because it doesn't change the flavour as much as coconut sugar, honey, or maple syrup would.
Cranberry sauce is traditionally eaten alongside roasted turkey, especially at Thanksgiving and Christmas in Canada and the United States. It's also great with leftover poultry on sandwiches or salads.
Yes, cranberry sauce is gluten free as long as it has been protected from cross-contamination by other foods.
Yes, if you should happen to have any sauce left over, it will freeze well. Seal it in an airtight container and freeze it for up to 3 months. When you're almost ready to use it, thaw it overnight in the refrigerator.
More Gluten Free Cranberry Recipes
- Cranberry Almond Biscotti
- Cranberry Apricot Bars
- Festive Cranberry Salad with Chicken and Pecans
- Cranberry Sauce with Mango
- Christmas Fruit Salad (with dried cranberries)
- stainless steel saucepan
- 3 cups (12 oz/340 g) cranberries fresh or frozen
- 1 cup (250 g) raw sugar
- 1 cup (240 ml) water
- Bring water and sugar to a boil over medium-high heat, stirring to dissolve sugar.
- Stir the cranberries into the boiling water. As the water returns to a boil, turn the heat down to medium. Allow the cranberries to simmer until the skins start to pop and the sauce begins to thicken, about 7 to 10 minutes, stirring occasionally.
- Turn off the heat. There's no need to remove the sauce from the stovetop unless you need the space. Either serve it warm or refrigerate your sauce once it has cooled to room temperature.