Vegetarian Recipes

Easy 3-Ingredient Cranberry Sauce

I guess I take pleasure in the little things because I get the most excited about this Easy 3-Ingredient Cranberry Sauce recipe out of all the Christmas and Thanksgiving food every year! The amount of flavor that comes out of just three simple ingredients is unreal. And because it’s pretty easy to find cranberries at a really great price over winter, making your own can also work out cheaper than store-bought! I always make a huge batch of this sauce for Christmas, but it’s great with so many different winter meals.

Overhead view of a pot full of homemade cranberry sauce being stirred.

“My whole family loves this cranberry sauce! We don’t just use it for holidays, we put them in sandwiches, in our yogurt, etc. !!”

Savanah

Cranberry Sauce has always been one of my favorite holiday side dishes. It’s a must make and I don’t believe any spread is complete without my homemade version. Luckily, this is the ultimate beginner recipe and is utterly fool-proof. My recipe only has 3 ingredients, making it quick and delicious.

Cranberry sauce is so incredibly easy to make that you’ll only need these simple ingredients:

Cranberries: You can use fresh or frozen cranberries to make this sauce. Make sure to look for plump and firm cranberries and pass on any that look dull, mushy, or wrinkled.
Sugar: Cranberries are incredibly tart on their own, so we’ll need a good dose of sugar to balance their tart flavor.
Water: A little water helps the cranberries boil and creates a saucy texture with the sugar.
Orange: This ingredient is optional, but I find that the addition of a little orange juice and a pinch of orange zest really adds a nice little dose of freshness on top of the bright cranberry flavor.

Sugar Substitutions

If you don’t want to use white sugar in your sauce, you can substitute the sugar with honey or maple syrup, keeping in mind that they will produce slightly different flavors and textures in the final sauce. And while I have seen recipes that use sugar-free sweeteners, like stevia or erythritol, I have not tried making this recipe with these ingredients myself.

This simple cranberry sauce recipe can be modified in various ways to add other flavors. Here are some other ingredients you can add to make it your own (don’t forget to adjust to taste!):

Jalapeños: I’d add one fresh jalapeños (seeded and minced), but you could totally do more if you love spice.
Red wine: Substitute 1/4 cup of the water for red wine for an insanely rich and flavorful sauce.
Apples: Core and dice one medium apple and mix it in with the cranberries.
Dried Figs: Chop up a few dried figs and add it in with the cranberries.
Raspberries: Fresh or frozen raspberries are an excellent addition. Add them in step 2 and simmer until they break down.
Cinnamon, Nutmeg, or Cloves: I’d add 1 teaspoon of either ground cinnamon or nutmeg and taste as I go!
Vanilla extract: Once the sauce is done and off the heat, stir in a teaspoon of pure vanilla extract for a warm and cozy flavor.
Ginger: The amount needed here will depend on if you’re using fresh or ground ginger. Try starting with 1 teaspoon of ground ginger or 1/2 an inch of freshly grated ginger and adjust to your taste.
Balsamic vinegar: A tablespoon or two of balsamic vinegar will add a tangy depth of flavor to the sauce.

Make Ahead and Storage Tips

This cranberry sauce holds up beautifully in the refrigerator, so feel free to make it a day or two ahead of your Thanksgiving meal. It’ll stay good in the refrigerator for about 4-5 days, or you can freeze it for up to three months. The texture might be slightly softer after being frozen, but the flavor is still heavenly! I usually portion it out into smaller containers so I can easily thaw just the amount I need. Let the sauce thaw overnight in the refrigerator and give it a good stir before serving.

Overhead view of cranberry sauce in a bowl with orange zest and a spoon.

How to Use – Thanksgiving, Christmas, and Beyond

We all know and love cranberry sauce at Thanksgiving (I love it on my Thanksgiving cornbread dressing!), but my Christmas spread just wouldn’t be the same without it, either! My Christmas roasted turkey breast NEEDS a generous helping of cranberry sauce and turkey gravy. Add a few sautéed Brussels sprouts, green beans, sausage stuffing, and all the other festive fixings you can think of, and we’re ready for the big day! But the sauce is also delicious stirred into oatmeal, on top of buttered toast or an English muffin, on top of a bagel with cream cheese, or even on some vanilla ice cream! And you can use it to make my favorite cranberry cream cheese dip for New Year’s Eve.

Cranberry Sauce vs. Cranberry Relish

This sweet, tangy, gooey 3-ingredient cranberry sauce is made by cooking down whole cranberries with sugar and water (and orange zest, if using). It’s a must-have side dish at my Thanksgiving and Christmas table, but have you ever heard of cranberry relish? The flavors and ingredients are pretty similar, but the preparation and texture differ greatly. For example, our cranberry orange relish is made by pulsing the ingredients together until chunky (no need to cook!), which creates a fresh, bright relish with a delicious texture.

Both options are delicious, but which one should you choose for your holiday meal? Well, because they use such similar ingredients, I recommend you try both recipes at the same time and see which is your favorite! 😉

Thickened cranberry sauce in the pot being stirred.

Homemade Cranberry Sauce Recipe

This easy three ingredient cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!

Course Dinner, Sauce, Side Dish

Cuisine American

Total Cost $3.17 recipe / $0.53 serving

Prep Time 5

Cook Time 15

Total Time 20

Servings (1/2 cup each)

Calories 93kcal

Author Beth Moncel

Ingredients

12 oz. fresh or frozen cranberries $2.00
1/2 cup sugar $0.18
1 cup water $0.00
1 small orange* $0.99

Instructions

Add the sugar and water to a medium saucepot. Stir to combine. Bring the water to a boil over medium heat, stirring to dissolve the sugar.
Rinse the cranberries, then add them to the boiling sugar water, and place a lid on top. Allow the water to come back up to a boil, at which point the cranberries will begin to pop.
Once all the cranberries have popped, remove the lid, give it a stir, and turn the heat down to medium-low. Let the pot continue to simmer over medium-low heat for 5-7 minutes, stirring occasionally, or until the cranberries have completely broken down and the mixture has thickened. You can simmer longer if you prefer an extra thick sauce.
While the cranberries simmer, zest and juice the orange
Once the sauce has thickened, remove it from the heat and stir in2 Tbsp orange juice and 1/4 tsp zest to the sauce. Allow the sauce to cool slightly, then serve.

See how we calculate recipe costs here.

Video

Notes

*Mix up the flavor by adding your favorite mix-ins! Jalapeños, red wine, apples, dried figs, raspberries, cinnamon, nutmeg, cloves, vanilla extract, ginger, and balsamic vinegar are all fun ideas. Start by adding a small amount of your chosen flavor variation, and adjust to taste.

Nutrition

Try serving this homemade cranberry sauce over a wheel of baked brie for an extra special holiday treat!

How to Make 3-Ingredient Cranberry Sauce – Step by Step Photos

Water being poured into a pot with sugar.

Start by adding 1/2 cup sugar and 1 cup water to a medium sauce pot. Stir to combine, then place the pot over medium heat and allow it to come to a boil.

Fresh cranberries added to the pot with the water and sugar.

While waiting for the water and sugar to boil, rinse one 12oz. package of fresh cranberries. You can actually use either fresh or frozen cranberries for this recipe. If using frozen, just allow them to thaw first. Add the rinsed cranberries to the boiling sugar water. Place a lid on top and allow it to return to a boil.

When the pot returns to a boil the cranberries will begin to pop (that’s why you need a lid). Once all of the cranberries have popped, remove the lid, give it a good stir, and reduce the heat to medium-low.

Thickened cranberry sauce being stirred.

Continue to let the cranberries simmer over medium-low, without a lid, until they have broken down and thickened (about 5-7 minutes). Stir the mixture occasionally as it simmers.

While the cranberries are simmering, zest and juice one small orange. You’ll only need about ¼ tsp zest and 2 Tbsp juice unless you really like citrus and then you can measure with your heart!

Stir the juice and zest into the cooked sauce.

Stir everything together then let it cool slightly (it will thicken as it cools). Then it’s ready to serve! You can make this a day or two ahead of time if needed.

This sauce is so delicious and you can put it on just about anything. Of course, it is good on all of the usual Thanksgiving items but don’t forget it on your turkey sandwich the next day! Because it is so jam-like it’s also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?

A bowl of thick cranberry sauce ready for serving on your holiday table

Christmas Punch

$13.88 recipe / $0.69 serving

Cranberry Cream Cheese Dip

$5.90 recipe / $0.74 serving

Front view of a sliced loaf of orange cranberry bread.

Cranberry Orange Bread

$5.91 recipe / $0.59 serving

Cranberry Almond Cake

$3.76 recipe / $0.47 serving

This Easy Homemade Cranberry Sauce was originally published 11/19/09.

The post Easy 3-Ingredient Cranberry Sauce appeared first on Budget Bytes.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!