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Cranberry Sauce

Homemade cranberry sauce for your Thanksgiving or Christmas dinner
Cook Time 30 mins
Cooling Time 30 mins
Course Side Dish
Cuisine American
Servings 3 cups


  • 780 g Fresh cranberries washed
  • 1 1/2 cups Orange juice freshly squeezed, with pulp
  • 1/2 cup Water
  • 3/4 cup Maple syrup or honey
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg


  • Combine cranberries, orange juice, and water In a large pot over medium heat. Bring to a boil, and then reduce the heat to simmer.
  • Let the berries simmer for around 20 minutes, stirring occasionally, until the berries have broken and the liquid is reduced to a jam-like consistency.
  • While stirring continuously to prevent burning, add in the cinnamon and nutmeg, and begin to add the honey or maple syrup gradually, around 60mL (¼ cup) at a time. Taste in between to get the sauce to your desired sweetness. I prefer it with around 180mL (¾ cup) of sweetener, but adjust it up or down to your liking!
  • Remove from heat and allow to cool to room temperature. Store in the fridge in an air-tight container for up to a week, or divide over smaller containers and freeze. This is also a perfect recipe to preserve through canning if you know how to do it!
Keyword Dairy Free, Gluten Free, Paleo, Side Dish, Vegan, Vegetarian