Easy Cranberry Sauce

I’ve been making homemade cranberry sauce since I’m a child. My mother grew up on a farm and loved everything fresh instead of from a can.

It’s easy to make and has a bright fresh taste. Over the years I’ve upgraded the recipe to a healthier version using maple syrup and orange juice to sweeten the cranberries instead of sugar.

I also add a little cinnamon and cardamon. Cardamom has a spicy, herbal, citrusy flavor that goes very well with cinnamon. The spices give the cranberries a warm, floral taste. The oils in cardamom are beneficial for digestion.  Cinnamon helps keep blood sugar in balance

Why I Love This Homemade Cranberry Sauce

• Easy to Make: There are only 6 ingredients and can be prepared in just 15 minutes.
• Naturally Sweetened: This is a healthier cranberry sauce sweetened with maple syrup and orange juice instead of sugar.
• Flavorful: Orange juice and orange zest give it a sweet, tangy, bright taste. The cinnamon and cardamon make it really special.
• Great Texture: It’s slightly thick with a chunky texture.
• Adaptable Flavors: If you want a pure cranberry flavor use water instead of orange juice. Leave out the spices or choose any spices you like best, cloves or nutmeg are also good. If you want a little heat add ginger or jalapeños.
• Can Be Made In Advance: It will stay fresh for at least 5 days. Serve it cold or heat it up the day of your feast.

Ingredients and Substitutions

Made with simple ingredients you can find in your supermarket. If possible get organic cranberries since they are often heavily sprayed.

• Cranberries: Use organic fresh or frozen cranberries. You don’t need to defrost frozen cranberries. Don’t use dried cranberries.
• Fresh Orange Juice:  I use orange juice to sweeten the cranberries and give it a nice citrusy taste. Squeeze 3/4 cup of juice from fresh oranges. Cranberries and oranges go very well together. Any orange juice without sugar will work. If you don’t like the citrus taste substitute water.
• Maple Syrup: I like the mild sweet caramel flavor of maple syrup but honey will also work, it will have a slightly different flavor. I use 1/2 cup, but if you want a sweeter cranberry sauce use 3/4 cup. Taste once it’s cooked to decide if you want more sweetener.
• Orange Zest: Before juicing the orange, grate the zest. Add the zest after removing from the heat. The zest will get bitter if cooked. Get an organic orange for the zest if possible.
• Cinnamon and Cardamom The spices are optional but make the cranberry sauce more interesting. I use a whole cinnamon stick but ground cinnamon will also work. I like cardamom seeds or pods but ground cardamom is good too.

Steps To Make Fresh Cranberry Sauce

Fresh cranberry sauce is easy to make with only a few steps. It has a beautiful bright color. You may never buy canned again. These are the 3 simple steps:

Step 1: In a saucepan mix orange juice, maple syrup, cinnamon stick and cardamom. Heat on medium-high until it just begins to boil.

Step 2: Add cranberries and bring to a boil. Reduce to a simmer and cook uncovered until most of the cranberries have burst and the sauce thickens, 10-15 minutes.

Step 3: Turn the heat off and add orange zest. Taste for sweetness, add more if desired. Remove cinnamon stick and cardamom pods (if using). Let sit for 30 minutes to thicken and serve. If making in advance chill in the refrigerator for up to 5 days.

Serving Suggestions

Cranberry sauce is so easy to make you can enjoy it with a variety of dishes, not just for Thanksgiving. Here are a few suggestions:

• Serve as a sauce on pancakes or waffles. It’s delicious on Pumpkin Pancakes or 3 Ingredient Banana Pancakes.
• Use as a filling for crepes. Try it with these Grain Free Crepes.
• Spread it on scones. Delicious with Pumpkin Scones.
• Swirl into yogurt or cottage cheese.
• Even when it’s not Thanksgiving, use as a condiment with chicken, turkey, lamb or beef. It tastes great with Kale Mushroom Turkey Burgers or Lamb Sliders.
• For vegans serve with Mediterranean Mung Bean Burgers or Vegan Black Bean Burgers.
• Use as a sauce for Spinach Fritters or Butternut Squash Latkes.
• It goes wiell with eggs. Try with a Kale and Butternut Squash Frittata.

More Thanksgiving Recipes

• Roasted Butternut Squash, Kale and Pomegranates
• Roasted Vegetables with Balsamic Glaze
• Roasted Broccoli and Kale Salad
• Roasted Sweet Potatoes