If you want a tangy-sweet holiday side that beats anything you pull off a supermarket shelf, this Homemade Cranberry Sauce is your ticket. This sauce pairs beautifully with our Lentil Loaf.
Fresh cranberries, pure maple syrup, warm orange zest, and just the right touch of spice come together in under 20 minutes. Once you try it, you’ll never settle for canned again.
Why You'll Love This Homemade Cranberry Sauce
- You control what goes in: no preservatives, no artificial flavors, no hidden high fructose corn syrup.
- It’s fast and simple with just a few ingredients, minimal prep, and one pot.
- Balanced flavor: the tartness of cranberries is brightened by citrus and softened by sweet maple syrup, with cinnamon for warmth.
- Versatile: works as a Thanksgiving or Christmas staple, but also fabulous as a topping over our Apple Cinnamon Overnight Oats, Easy Soy Yogurt, or on our Vegan Apple Crisp.
- Makes ahead of time, stores well, and improves in flavor once chilled.
- It can be made Daniel Fast-compliant by swapping the maple syrup for homemade date syrup.
Health Benefits
- High in antioxidants & Vitamin C thanks to cranberries and oranges. Vitamin C supports immune health and helps fight oxidative stress.
- Fiber from whole fruits helps with digestion and supports feelings of fullness.
- Cinnamon contains anti-inflammatory properties and may aid in blood sugar control.
- Whole food ingredients mean you’re getting nutrients, not just empty calories.
Ingredients You'll Need to Make This Homemade Cranberry Sauce
- Fresh cranberries: Tartness, natural pectin that thickens sauce; juicy pop and vivid color.
- Pure maple syrup: Sweetness, depth, a slight caramel undertone. Balances the tart cranberries.
- Cinnamon stick(s): Warm, spicy aroma; subtle depth without overpowering. Adds warmth to a fall/winter feel.
- Fresh Orange (juice and zest): Citrus brightness, orange flavor and fragrance; acidity that cuts through sweetness, adds freshness.
A full list of ingredients with exact amounts can be found in the recipe card below.
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.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
Expert Tips for Perfect Cranberry Sauce
- Fresh Zest Only: Use fresh zest only (not the white pith) for orange for the best flavor (avoids bitterness).
- 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:
- 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.
Recipe FAQs
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.
Making Homemade Cranberry Sauce is one of those small touches that lifts your holiday (or everyday) meals from good to unforgettable. Fresh, bright, and so much more vibrant than what’s in a can, this recipe brings together tart cranberries, sweet maple, citrus sparkle, and cozy spice. It comes together fast, stores well, and finds its way into breakfasts, desserts, and the centerpiece of your feast. Ditch the processed version and embrace the homemade—you (and your guests) will thank you.
More Holiday Sides to Check Out
If you tried this Homemade Cranberry Sauce or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Homemade 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 says
Easy, flavorful and not overly sweet. A good balance with the natural tartness of cranberries.