Skip the canned version and make this healthy cranberry sauce instead! It’s naturally sweetened and the perfect addition to your holiday menu. Plus, it comes together in under 20 minutes with just 5 simple ingredients!
There always seems to be cranberry sauce on the Thanksgiving table but do you usually take it or skip right over it?! There’s no wrong way to eat cranberry sauce – some love it on its own, while others spoon it over turkey, or even mix it into my leftover turkey salad. If you’re looking for a sweet addition to your holiday plate, I highly recommend this simple recipe!
Why You Need to Make This
- Delicious – Love cranberry sauce? This homemade version is way better than canned and has less sugar, making it a healthier option for your holiday table.
- Quick & easy – It’s so simple to make. Just two easy steps.
- Great for holidays –You can prep it in advance for your Thanksgiving dinner.
Ingredients Needed
- fresh cranberries – cranberries are in season from September-November so you should be able to find fresh cranberries in your local grocery store!
- maple syrup – the natural sweetener in this recipe to counter the tartness.
- orange juice and zest – I love the flavor combo of cranberry orange! The fresh orange juice and zest add a slight sweetness and acidity that balance out the tartness of the cranberries wonderfully.
- vanilla extract – a flavor enhancer that brings all of the flavors together.
Substitutions
- Sweetener – If you’re looking for a sugar-free alternative you can use stevia, Truvia, Splenda or monk fruit in place of the maple syrup.
- Juice – If you don’t have orange juice on hand or don’t want that added flavor, water works as well!
How to Make
Making your own cranberry sauce is super simple! Follow these two steps and you’ll have a delicious sauce on the table in no time.
Step 1: Combine the fresh cranberries, maple syrup and orange juice in a medium saucepan over medium-high heat. Bring the mixture to a boil, cover and reduce heat to low heat to simmer.
Step 2: Stir the mixture occasionally so it doesn’t burn. The sauce is ready when the cranberries have popped open and the sauce has thickened a bit. Remove from the heat and stir in the vanilla and orange zest.
Brittany’s Tip
For a thicker cranberry sauce, let it simmer longer to reduce the liquid. If you prefer it smoother, you can mash the cranberries as they cook. Taste as you go and add more maple syrup if you like it sweeter. This way, you can get the sauce exactly how you like it.
How to Serve
The most asked question when I did some cranberry sauce research was, “Do I serve it warm or cold?” My answer: serve it however you prefer! Serve this sauce warm, chilled, or at room temperature. I like serving it immediately after making (while it’s still warm) but you can also let it cool in the refrigerator until you’re ready to serve.
Cranberry sauce is a traditional side dish for Thanksgiving dinner. Some like to get a little bit of each flavor on their plate in each bite while others like to keep everything separate. You really can’t go wrong!
If you have leftovers, it’s delicious on turkey sandwiches! I made these tasty collard green wraps with leftover turkey and leftover cranberry sauce. I’ll be making these again this year!
Want to take this recipe in a completely different direction? Serve homemade cranberry sauce on a scoop of ice cream! It would be so good on my one-ingredient banana ice cream. It would also be delicious mixed into a bowl of oatmeal or served over pancakes like these almond flour pancakes.
How to Store Leftovers
Store any leftovers in the refrigerator in an airtight container for 1-2 weeks. This cranberry sauce freezes beautifully as well, in an airtight freezer-safe container for up to 3 months.
Frequently Asked Questions
Absolutely! This cranberry sauce is one of the best make-ahead recipes for the holidays and can be made up to 5 days in advance! Yay for one less recipe to make on the day of.
I tested this with frozen cranberries and it definitely works but takes longer for the sauce to thicken! I still preferred the recipe with fresh cranberries but if you only have frozen cranberries on hand, that’s just fine!
asauce should be a rich red color and smell fresh and slightly fruity. If you notice an off smell, any mold, or a change in color, it’s best to discard it. Stored properly in an airtight container in the fridge, homemade cranberry sauce will stay fresh for up to a week.
Yes, cranberry sauce does have a naturally tart flavor because cranberries are quite sour on their own. This recipe balances the tartness with a bit of sweetness, but if you prefer a sweeter sauce, feel free to add extra sweetener to taste!
Yes! You can swap maple syrup with brown sugar for a richer, more molasses-like flavor in this cranberry sauce recipe.
More Cranberry Recipes to Try
Popular Side Dishes to Try
Be sure to check out the full collection of healthy Thanksgiving recipes here on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Combine cranberries, maple syrup and orange juice in a saucepan over medium high heat. Bring mixture to a boil, cover and reduce heat to low, stirring occasionally, until the sauce thickens up to your desired consistency and the cranberries have popped. This will take about 10-15 minutes.
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Remove from heat and stir in the vanilla (if using) and orange zest. Taste and add more sweetener if needed.
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Serve immediately or let cool in the fridge until ready to serve.
- Orange juice: If you don’t have orange juice on hand or don’t want that added flavor, water works as well.
- Frozen cranberries: I tested this with frozen cranberries and it definitely works but takes longer for the sauce to thicken! I still preferred the recipe with fresh cranberries but if you only have frozen cranberries on hand, that’s just fine!
- Storage: Store any leftovers in the refrigerator in an airtight container for 1-2 weeks. This cranberry sauce will also store well in the freezer in an airtight freezer-safe container for up to 3 months.
Serving: 1/8 of recipee | Calories: 78kcal | Carbohydrates: 20g | Sodium: 3mg | Potassium: 107mg | Fiber: 2g | Sugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
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