Homemade Cranberry Sauce
This Homemade Cranberry Sauce is easy to make in one pot with cranberries, fresh citrus, cinnamon and nutmeg. Takes just 15 minutes to make in one pot. Naturally sweetened with pure maple syrup and perfect for Thanksgiving or your next Christmas holiday gathering. Gluten-free, vegan and paleo-friendly.
Ingredients
- 4 cups fresh cranberries (about 12 ounces) , rinsed. Frozen cranberries work too but you may need to adjust the cooking time, amount of water and amount of sweetener used.
- 1/2 cup water , as needed to desired consistency
- 1/3 cup fresh orange juice
- 1/3 cup coconut sugar , you can also sub with brown sugar or preferred brown sugar substitute
- 1/4 cup pure maple syrup , you can also sub with preferred liquid sticky sweetener of choice. Honey (if not vegan), organic agave, Yacon syrup or Lakanto maple syrup for low carb / lower sugar.
- 1 tsp orange zest
- 1/2 tsp ground cinnamon
Instructions
For the Stove-top Method:
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In a medium saucepan combine cranberries, water, orange juice, coconut sugar, maple syrup, orange zest and cinnamon.
Turn the heat to medium-high and bring the mixture to a boil, then reduce heat to medium-low.
Let the mixture cook and simmer for 10-13 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has reduced slightly. Taste and add more sweetener, as desired.
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Allow the mixture to cool for about 10 minutes then transfer to a bowl to cool completely. Serve or store (covered with a lid or plastic wrap), in the refrigerator until ready. Bring to room temperature before serving.
Recipe Notes
How to make ahead:
You can make this 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.
How to freeze:
To freeze fresh cranberry sauce, simply transfer to an airtight container and store in the freezer for up to 2 months.
How to reheat
To reheat, thaw in the fridge overnight and reheat in a saucepan over low heat.