Cranberry Sauce

Preparation info

  • Difficulty


  • Makes

    ⅓ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


water tablespoons (22 ml) 0.8 ounce 22 grams
sugar 3 tablespoons 1.3 ounces 37 grams
fine sea salt a pinch . .
cranberries, fresh or frozen (defrosted) ½ cup 1.8 ounces 50 grams
lemon juice, freshly squeezed ½ teaspoon (2.5 ml) . .


In a medium saucepan over medium-low heat, stir together the water, sugar, and salt and bring it to a boil, stirring constantly. Add the cranberries, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the lemon juice. Let the mixture cool for 5 minutes.

With an immersion blender or stand blender, puree the cranberries. The puree will not be completely smooth. Cover tightly with plastic wrap.

The cranberry sauce can be stored for 1 month or more refrigerated, and for several months frozen. Bring it to room temperature before using.