This Homemade Cranberry Sauce is easy to make in one pot with cranberries, fresh citrus and cinnamon. Takes just 15 minutes to make in one pot or your Instant Pot. Naturally sweetened with pure maple syrup or keto alternative. Perfect for Thanksgiving or your next Christmas holiday gathering.
Updated November 2020
Easy Homemade Cranberry Sauce Recipe
Thanksgiving dinner is not complete without a juicy roasted turkey and some homemade cranberry sauce at the dinner table. Did you know that fresh cranberry sauce is super easy to make and tastes way better than the jellied stuff in the can.
My kids are crazy about this apple cranberry sauce and slow cooker cranberry sauce we make every year and they had no idea this healthy cranberry sauce was sugar free. It takes only 5 minutes of prep time and you’ll only need 4 ingredients.
Why we love this healthy cranberry sauce recipe
This fresh cranberry sauce recipe takes just 5 minutes of prep time and is just as convenient as the store-bought stuff!
Plus, it’s made with wholesome ingredients and nobody will be able to tell that it’s healthier, low carb, sugar-free, keto, paleo, vegan, gluten free and fits into a diabetic friendly diet.
Ingredients in Cranberry Sauce
This keto cranberry sauce is super simple to make and only requires 4 ingredients:
- cranberries – we like to use fresh but frozen works as well. You may need to adjust the cooking time since there will be extra water.
- Lakanto sugar-free maple syrup – a sugar-free sweetener that resembles the texture and taste of pure maple syrup. You can definitely sub with maple syrup for paleo or other liquid sweetener of your choice.
- Lemon juice and lemon zest – we prefer using Meyer lemons for this cranberry sauce recipe since they are less tart but you can also sub with fresh orange juice and orange zest from half an orange
- Ground cinnamon
- Water – as needed until desired consistency
How to make Homemade Cranberry Sauce
- ADD INGREDIENTS TO A POT: Combine cranberries, orange juice & zest, maple syrup and cinnamon in a saucepan. Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens. Add water, as needed until desired consistency.
- COOL AND SERVE: Cool completely. Serve at room temperature or refrigerator in an airtight container for up to 3 days ahead.
Can homemade cranberry sauce be made ahead of time?
Yes, you can make this low carb cranberry sauce up to 5 days in advance. Pour the cranberry sauce into a glass-container and seal with a lid. Store in the refrigerator for up to 5 days.
Can cranberry sauce be frozen?
To freeze fresh cranberry sauce, simply transfer to an airtight container and store in the freezer for up to 2 months.
How to reheat cranberry sauce
To reheat, thaw in the fridge overnight and reheat in a saucepan over low heat.
Cranberry sauce variations
Spices: Add some cozy warm spices such as nutmeg, cloves or add some fresh cinnamon sticks.
Sweetener: Not a fan of maple syrup? Use coconut sugar, honey (if not vegan) or leave it out entirely for a Whole30 cranberry sauce.
Lemon juice: Not a fan of orange? Use Meyer lemons or regular lemons for some extra brightness.
How to use up leftover cranberry sauce:
Looking for ways to use up your leftover cranberry sauce? Serve with some meatballs, turkey sandwich or use it in my Cranberry Shortbread Bars.
More Thanksgiving recipes
This Homemade Cranberry Sauceis easy to make in one pot with cranberries, fresh citrus and cinnamon. Takes just 15 minutes to make in one pot or your Instant Pot. Naturally sweetened with pure maple syrup or keto alternative. Perfect for Thanksgiving or your next Christmas holiday gathering.
- 4 cups fresh cranberries (about 12 ounces , frozen works as well but you may need to adjust the cooking time and amount of sweetener used
- 1/4 cup Lakanto sugar-free maple syrup OR 1/3 cup pure maple syrup for paleo (add more or less to taste)
- zest and juice of half an orange
- 1/2 tsp ground cinnamon
- water , as needed to desired consistency
Add cranberries, orange juice & zest, sweetener and cinnamon in a saucepan.
Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens. Stir in water, (2-3 tablespoons at a time, as needed to desired consistency).
Cool completely. Serve at room temperature or refrigerator in an airtight container for up to 3 days ahead.