Our fresh cranberry sauce recipe is homemade, flavored with orange zest, cinnamon, and sweetened with maple syrup. This side dish must make for your holiday table.
Cranberry sauce is always at the holiday table, whether it’s homemade cranberry sauce or storebought cranberry sauce, it’s always on the Thanksgiving table. Other must-haves include vegan mashed potatoes, traditional stuffing, corn, potato salad, and vegan green bean casserole. Everyone has a must-make recipe, but cranberry sauce is pretty much the holiday staple.
Growing up my family loved cranberry sauce from the can. I wasn’t a fan, but like all things, once I started making fresh cranberry sauce for Thanksgiving, I love it. I actually love making healthy cranberry sauce. Instead of using sugar, I use maple syrup, but you could easily use sugar instead. It’s so soothing gently stirring the cranberries and watching them slowly burst open.
We make cranberry sauce around the holidays but you can enjoy it whenever you can find some fresh cranberries. You can also make it with frozen cranberries as well!
This is a vegan cranberry sauce and pretty much any cranberry sauce should be vegan unless someone adds an animal product into their cranberry sauce.
Homemade Cranberry Sauce ingredients and notes:
- Fresh Cranberries – if you can’t find fresh cranberries you can also use frozen.
- Maple Syrup – you can use your preferred sweetener, just make sure you taste the cranberry sauce so it’s not too tart or too sweet.
- Water – you can also make cranberry sauce with orange juice if you prefer.
- Cinnamon Stick – if you don’t have a cinnamon stick you can add a pinch of ground cinnamon.
- Orange Zest – don’t like orange zest? Keep it out or try lemon zest. (see how to zest an orange)
Step-by-step instructions
For the full ingredient amount and full instructions on how to make cranberry sauce see the recipe card below.
- First rinse and dry the cranberries. You’ll need to remove any bruised, soft, or broken cranberries.
- In a saucepan combine the cranberries, maple syrup, and cinnamon stick. On medium-high heat, bring to a boil.
- Once the mixture is boiling keep stirring occasionally and reduce the heat and simmer the cranberries. Simmer until the cranberries burst and the mixture is thickened, about 8-10 minutes.
- Remove the saucepan from the heat and discard the cinnamon stick. Add the orange zest and any other spices you prefer.
- Taste the cranberry sauce and add in more maple syrup if it’s too tart.
If not serving right away allow the cranberry sauce to cool for 30 minutes and then place into an air-tight container and refrigerate for 10-12 days.
Recipe Tips and Variations:
- If you can’t find fresh cranberries you can use frozen.
- Don’t cook too long as the cranberry sauce will thicken as it cools.
- Add your favorite spices like nutmeg, ginger, cloves.
- Don’t like orange zest? Try lemon or you can also just leave it out.
- If you like it less thick you can use more water or orange juice.
STORAGE AND REHEATING TIPS
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 10-12 days.
- Freeze: Place cranberry sauce in an airtight freezer safe container and freeze for 6-8 months.
- Reheat: To reheat you can do it on the stove top or microwave to your desired temperature.
HOW TO SERVE
This is best served as a side dish or spread. We like to serve in a low bowl and then garnish with some extra orange zest. You can also top it with some sugared cranberries.
FAQs
Cranberry sauce can be served however you like it. Some like it warm or chilled.
Leftover cranberry sauce can be added to muffins, bars, cookies, cakes, or simply enjoyed with leftovers. Many people like to make a leftovers Thanksgiving sandwich.
Yes! Homemade cranberry sauce can be made a week in advance.
MORE THANKSGIVING SIDE DISH RECIPES
Fresh Cranberry Sauce
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Print PinIngredients
- 3 cups fresh cranberries can also use frozen
- 1/2 cup maple syrup
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
Instructions
- Rinse the cranberries and pick out any bruised, soft, or broken cranberries.
- In a medium-sized saucepan combine the cranberries, maple syrup, and cinnamon stick. Cook at medium-high heat to bring to a boil stirring as needed.
- Once the mixture is boiling keep stirring occasionally and reduce the heat and simmer the cranberries. Simmer until the cranberries burst and the mixture is thickened, about 8-10 minutes.
- Remove the saucepan from the heat and discard the cinnamon stick. Add the orange zest and any other spices you prefer.
- Taste the cranberry sauce and add in more maple syrup if it’s too tart.
- If not serving right away allow the cranberry sauce to cool for 30 minutes and then place into an air-tight container and refrigerate for 10-12 days.
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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