3-Ingredient Whole-Berry Cranberry Sauce

December 28, 2015
Heat. Stir. Store. Done and delicious. Leave the "fancy" for the bowl.
Carolyn DeMoranVille via Umass Extenstion
3-Ingredient Whole-Berry Cranberry Sauce | WGBH | Craving Boston

Once you make homemade cranberry sauce, you'll wonder what you were thinking all those years buying the prepackaged stuff.  Cook whole cranberries with some sugar, water — and maybe a slice of orange, or sprinkle of cinnamon — if you like.  It's almost as easy as opening a can.

4 cups cranberries (fresh or frozen)
1 cup water
1 cup granulated sugar
  1. In a heavy saucepan, bring cranberries and water to a boil and summer until the berries pop, about 10-12 minutes.
  2. Stir in sugar and let cool.
  3. Store refrigerated.


  • Adjust sugar to your taste or try brown sugar or honey.
  • Replace some or all of the water with orange juice.
  • Add apples when cooking.
  • Try adding a pinch of cinnamon or cardamom. 

This recipe was passed along by Carolyn DeMoranville, director of the Umass Amherst Cranberry Experiment Station and 3rd generation cranberry expert

Other recipes from Carolyn: