Cranberry sauce was first offered to consumers in North America in 1912. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round.
The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.
Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.
Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.