Simple Southern Cranberry Sauce

There’s a big Thanksgiving debate in my family every year.  It’s very serious and it gets very heated.  It is a disagreement over the very important topic of cranberry sauce.  My husband is of the mindset that cranberry sauce should maintain its can shape and be sliced along the ring imprints formed by the can.  That is so weird, right?! He likes to put it out on a plate, slice a few slices, and then leave it on the plate in its gelatinous, canned form with the knife so people can cut their own slices. I, on the other hand, like to make things that seem like I put a lot of work into them, but are actually easy to make.  And this Simple Southern Cranberry Sauce is super easy!

a rose gold spoon full of cranberry sauce being held above a white textured bowl with an orange rim full of cranberry sauce

So today you are in luck. I am here to give you two super quick and easy cranberry sauce recipes!  My husband’s and mine.  Here is my husband’s recipe: buy a can of jellied cranberry sauce, dump it out onto a plate, and slice along the ring imprints.  If you want to get really fancy, you can even fan out or layer the rings to show off your plating skills. You’re welcome for this bonus recipe.

But probably why you’re actually here is for an amazingly delicious cranberry sauce that will make your family and friends think you really put a lot of work into this dish, but it’s actually super easy!

side angled view of a rectangular plate filled with simple southern cranberry sauce

How to make Simple Southern Cranberry Sauce

Mix everything except the fruit in a saucepan on the stove for about 5 minutes, then remove from heat and stir in the fruit. Pour this mixture into a shallow dish like an 8×8 pan or a cake pan, and chill. When it’s time to eat, scoop into your fanciest serving bowl and enjoy!

top down view of a rectangular white plate of cranberry sauce next to a rose gold spoon both sitting on top of a round piece of wood

This cranberry sauce is sweet and delicious and tastes just like dessert, but you don’t have to wait till after dinner to eat it! You can top it with whipped cream, or nuts, or if you’re like me and are too impatient to wait, you just eat it as is! My husband isn’t quite yet ready to admit that I win the argument, but I could tell by his reaction to tasting it that he knows I’m right.  You will not miss the jellied, canned slices once you get a taste of this glorious treat!

Print Recipe
Simple Southern Cranberry Sauce
a rose gold spoon full of cranberry sauce being held above a white textured bowl with an orange rim full of cranberry sauce
Prep Time 8 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
Ingredients
Prep Time 8 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
Ingredients
a rose gold spoon full of cranberry sauce being held above a white textured bowl with an orange rim full of cranberry sauce
Instructions
  1. Mix the cranberry sauce, jello, sugar, and bourbon in a saucepan and heat over medium-low for approximately 5 minutes, stirring occasionally.
  2. Remove from heat and add pineapple and berries.
  3. Pour into shallow pan and refrigerate until set, 4 hours to overnight.
  4. Transfer to serving dish or serve right out of the shallow pan!
Recipe Notes

Instead of mixed berries, you can mix in any fruit or nuts that you choose! You can even dump frozen fruit right in!

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2 thoughts on “Simple Southern Cranberry Sauce”

  • I had to laugh at your husband’s recipe. In my family, no one eats the cranberries but me and we follow his recipe to a T every year, although I’ve never thought to fan them out on the serving plate :). I’m thinking I might need to class things up a bit this year though, so I might just have to try your recipe. Love the bourbon in there!

    • Every time someone else does the can slicing, I’m shocked that he’s not the only one! I am determined to convert just one person from the can side! I think we’ll end up with both versions on our table this year…

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