Whole Berry Cranberry Sauce

bowl of whole berry cranberry sauce

5 from 2 reviews

This 3-ingredient recipe for a traditional Whole Berry Cranberry Sauce is so easy, quick, and customizable! This homemade cranberry sauce is naturally gluten-free, vegan, and made sugar-free, keto, and paleo! Learn how to make a basic and simple cranberry sauce that can be used as a condiment or side dish beyond just Thanksgiving and the holidays!


  • 12 oz (3 Cups) Whole Cranberries
  • 1 Cup Granulated Sweetener (or preferred granulated sugar)
  • 1 Cup Water


  1. In a medium-sized saucepan, bring the water and sweetener to a boil and dissolve.
  2. Add the whole cranberries, stir and bring the pot back to a boil before reducing the heat to a low simmer.
  3. Simmer the sauce for about 8-10 minutes until most of the berries have popped. Stir occasionally and use the back of a spoon to help pop the berries as needed. Add any other flavorings you want to use during this 8-10 minutes cooking cycle.
  4. Remove the sauce from the heat and pour it into a container before bringing it to room temperature and spring in the fridge to thicken.


  • See blog post for flavoring suggestions.
  • See this recipe post for how to make jellied cranberry sauce and how to can for storage.
  • You can double or triple this recipe and follow the same instructions.
  • Fresh cranberry sauce lasts in the fridge for about 14 days. Serve chilled or at room temperature.


Keywords: whole berry cranberry sauce, whole cranberry sauce, cranberry sauce, sugar-free cranberry sauce, keto cranberry sauce