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Homemade Cranberry Sauce Recipe

Simple, delicious, very easy to make and keeps for several months in the fridge.

Course Sauce or Condiment
Cuisine Canadian
Author Valerie Lugonja


  • 450 grams or one pound of cranberries 16 ounces
  • 200 grams or one cup of sugar
  • enough water to cover two thirds of the cranberries


  1. Place all ingredients into a heavy pot on high to medium high heat
  2. When the berries boil, turn the heat down to maintain a boil
  3. Boil for 10 minutes
  4. Pour into jars and cool to room temperature
  5. Store covered in the fridge

Instructions for Thermomix

  1. Weigh Cranberries and sugar in TM bowl; add enough water to cover ½ of berries in TM bowl
  2. Place simmering basket on lid to avoid splatter; set for 10 minutes on Varoma at reverse speed 1 and watch until temperature reaches 92ºC (boiling point)
  3. Note when berries start to boil or reach 92ºC re-set time for 10 minutes
  4. Pour hot thick jelly into 1-litre jar, leaving ¼ inch (6 mm) headspace; wipe jar rim thoroughly
  5. Seal and process or keep in the refrigerator

Recipe Notes


It is tasty if you add ginger, orange zest, Grand Marnier or try other combinations (I have tried various options and enjoyed many, but I don's mess with what I consider perfect, as it is.)