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Homemade Cranberry Sauce

HOMEMADE CRANBERRY SAUCE

This Homemade Cranberry Sauce is a holiday must-have! Fresh cranberries simmered with orange juice, maple syrup, and warm cinnamon create the perfect sweet-tart sauce without refined sugar. Quick, delicious, and make-ahead friendly.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 2 cups

Equipment

  • Saucepan

Ingredients
  

  • 12 oz fresh cranberries (340 g washed and rinsed. You can also use frozen cranberries)
  • 1/3 cup maple syrup (80 ml, or more to taste)
  • 1 cup orange juice (240 ml, fresh orange juice)
  • 1 strip orange peel (avoiding white pith)
  • 2 tbsp orange zest
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Optional

  • 1 apple (diced apple for natural sweetness)

Instructions
 

  • Heat the base: In a medium saucepan, combine the orange juice, maple syrup, vanilla extract, and the strip of orange peel. If using the optional diced apple, add it now so it can soften and release its natural sweetness. Bring the mixture to a gentle boil.
  • Add the cranberries: Reduce the heat to low and add the cranberries. Simmer for 10-15 minutes, stirring occasionally, until they burst and the sauce thickens.. The cranberries are ready when they have burst and the sauce thickens.
  • Finish the flavor: Remove the orange peel. Stir in the orange zest and ground cinnamon. Taste and add more maple syrup if you prefer a sweeter sauce.
  • Cool & serve: Let the sauce cool completely. It will thicken as it chills. Serve cold or at room temperature. The cranberry sauce will thicken as it cools.
  • Enjoy it with your favorite main dish!

Notes

  • This cranberry sauce can be prepared 4 to 5 days in advance.
  • You can store it in the fridge for 10-14 days and freeze it for two months.
  • The leftovers can also be used as a spread for toasts!