Cranberry sauce is a staple on holiday tables, but store-bought versions often come with a hefty dose of refined sugar. If you're looking for a healthier, fresher alternative, this homemade cranberry sauce is the perfect solution. Made with just a handful of natural ingredients—fresh cranberries, maple syrup, cinnamon sticks, fresh orange juice, and zest—this recipe is free of added sugar and bursting with festive flavors. Whether you're planning your Thanksgiving or Christmas menu or simply want a versatile, tangy-sweet condiment, this fast and easy cranberry sauce recipe delivers a healthy twist on a classic.
Why Choose Homemade Cranberry Sauce?
Store-bought cranberry sauces often contain high-fructose corn syrup, artificial flavors, and preservatives. By making your own cranberry sauce, you not only control the ingredients but also elevate the flavor profile. The natural sweetness of maple syrup pairs beautifully with the tart cranberries, while the orange zest and cinnamon sticks add warmth and brightness, creating a sauce that’s delicious, aromatic, and nutrient-packed.
Ingredients You'll Need
- Fresh cranberries
- Pure maple syrup
- Cinnamon stick(s)
- Fresh Orange (juice and zest)
How to Prepare
Rinse the cranberries under cold water and discard any that are damaged.
In a medium saucepan, combine the fresh cranberries, cinnamon stick, some of the orange zest, water, and maple syrup. Squeeze in the juice from the orange (about ¼ cup) and stir to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil. You’ll notice the cranberries beginning to pop—this is their natural pectin being released, which helps thicken the sauce.
Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally. The sauce will begin to thicken as the cranberries break down.
Turn off the heat and let it cool to room temperature. The sauce will continue to thicken.
Remove the cinnamon stick top with additional orange zest and serve immediately.
If you're making this ahead of your holiday meal, transfer the cranberry sauce to an airtight container and refrigerate for up to 5 days.
Tips for Perfect Cranberry Sauce
- Adjust Sweetness: If you prefer a sweeter sauce, you can add more maple syrup to taste after cooking.
- Make It Ahead: Cranberry sauce can be made a day or two in advance, saving you time during the busy holiday season.
- Add Texture: For a less chunky sauce, mash the cranberries with a fork or use an immersion blender to blend the cranberries.
- Experiment with Spices: Try adding a pinch of ground ginger, clove, or nutmeg for additional layers of flavor.
Serving Suggestions
This cranberry sauce is as versatile as it is delicious:
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- On the Holiday Table: A perfect complement to lentil loaf, Swedish meatballs, vegan shepherd's pie, and stuffed delicata squash.
- Breakfast Boost: Spoon it over oatmeal, soy yogurt, or pancakes for a festive start to your day.
- Dessert Topping: Pair it with vegan apple crisp or banana nice cream.
Nutritional Highlights
This cranberry sauce isn’t just tasty—it’s packed with nutritional benefits:
- Cranberries: Rich in vitamin C, fiber, and antioxidants, they support a healthy immune system and may promote urinary tract health.
- Maple Syrup: A natural sweetener that contains trace amounts of minerals like manganese and zinc.
- Oranges: A great source of vitamin C and flavonoids, which can boost skin health and immune function.
- Cinnamon: Known for its anti-inflammatory properties and potential to help regulate blood sugar levels.
By choosing these fresh whole plant food ingredients, you’re creating a dish that nourishes as much as it tastes good.
Frequently Asked Questions
Yes! Frozen cranberries work just as well as fresh ones. No need to thaw them; simply add them to the saucepan as directed.
Not to worry, adjust the water amount. So if you have more, use less water. If you have less, use more water. Most of the orange flavor comes from the zest, not necessarily from the juice.
Stored in an airtight container in the refrigerator, it will keep for up to 5 days. You can also freeze it for up to three months.
Absolutely. You can use homemade date syrup or agave nectar instead of maple syrup, but the flavor profile may vary slightly.
Ground cinnamon can be used instead. Start with ⅛ teaspoon and adjust to taste.
This homemade cranberry sauce is a game-changer for your holiday table. With its perfect balance of tart and sweet flavors, complemented by the warmth of cinnamon and the brightness of fresh orange, it’s a winner that’s both nutritious and delicious.
So this holiday season, ditch the canned stuff and whip up this easy, healthy, homemade cranberry sauce—it might just become a new tradition in your kitchen!
Cranberry Sauce
Ingredients
- 1 12- ounce package of fresh cranberries
- 1 to 2 cinnamon sticks
- ¼ cup fresh orange juice
- 1 ½ teaspoons of fresh orange zest divided (retain ½ teaspoon for topping)
- ⅓ cup pure maple syrup
- ½ cup water
Instructions
- Rinse the cranberries under cold water and discard any that are damaged.
- In a medium saucepan, combine the fresh cranberries, cinnamon stick, some of the orange zest, water, and maple syrup. Squeeze in the juice from the orange (about ¼ cup) and stir to combine.
- Place the saucepan over medium-high heat and bring the mixture to a boil. You’ll notice the cranberries beginning to pop—this is their natural pectin being released, which helps thicken the sauce.
- Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally. The sauce will begin to thicken as the cranberries break down.
- Turn off the heat and let it cool to room temperature. The sauce will continue to thicken.
- Remove the cinnamon stick top with additional orange zest and serve immediately.
- If you're making this ahead of your holiday meal, transfer the cranberry sauce to an airtight container and refrigerate for up to 5 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoon
- Small pot
- Zester (to zest the orange)
- Orange juice squeezer or your hands (to juice the orange)
Gigi & Sersie
Easy, flavorful and not overly sweet. A good balance with the natural tartness of cranberries.