Healthy Cranberry Sauce
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Skip the canned version and make this healthy cranberry sauce recipe instead. It’s naturally sweetened, perfectly tart and sweet, and the perfect addition to your holiday menu.
Cranberry sauce is one of those Thanksgiving dishes that you either love or skip completely, but I’m here to say it deserves a spot on your plate. This homemade version is fresh, tangy and naturally sweetened, making it a lighter and tastier option than the store-bought kind.
I love spooning it over turkey, mixing it into my leftover turkey salad, or even adding a dollop to oatmeal for a little post-holiday treat. However you serve it, this simple recipe adds just the right pop of color and brightness to your holiday spread.
Table of Contents
“Made my first Thanksgiving dinner this year for myself. Brittany’s cranberry sauce was the perfect side to my small Cornish hen. The sauce is the perfect balance between tart and sweet. Love it!”
Why I Love This Cranberry Sauce Recipe
I’ve been making this cranberry sauce for years, and it always disappears first. It’s one of those recipes that looks fancy but couldn’t be easier to make.
- Bright and flavorful – Every bite has the perfect mix of sweet and tart, with a texture that’s soft but not mushy.
- Naturally sweetened – Made without refined sugar, this cranberry sauce gets its sweetness from maple syrup or honey.
- Holiday favorite – It’s beautiful on the table and tastes even better the next day, making it perfect for prepping ahead.
Ingredients Needed
- fresh cranberries – cranberries are in season from September through November, so you should be able to find them fresh at most grocery stores.
- maple syrup – the natural sweetener in this recipe to counter the tartness.
- orange juice and zest – I love the cranberry orange combo! Fresh orange juice and zest add just the right amount of brightness and acidity. If you’re not into the orange flavor, you can swap the juice for water instead.
- vanilla extract – a flavor enhancer that brings all of the flavors together.
How to Make Healthy Cranberry Sauce
Making your own cranberry sauce couldn’t be easier! Just follow these simple steps and you’ll have a fresh, delicious sauce ready to serve 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
If you like a thicker sauce, let it simmer a little longer to cook down the liquid. For a smoother texture, mash the cranberries as they cook. Taste as you go and add extra maple syrup if you like it sweeter. It’s all about making it just the way you love it.
How to Serve
You can serve cranberry sauce warm, chilled, or at room temperature. I usually serve it warm right off the stove, but it’s just as tasty cold from the fridge.
It’s the perfect side for your Thanksgiving dinner, but don’t stop there. If you have leftovers, they’re delicious on turkey sandwiches or wrapped up in my collard green wraps. I made them last year with leftover turkey and cranberry sauce, and I’ll definitely be making them again this year.
You can also take this cranberry sauce in a completely different direction from your typical holiday spread. Try spooning some over banana ice cream or drizzling it on almond flour pancakes. It’s surprisingly delicious and such a fun way to use up leftovers.
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!
Your sauce 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 Healthy Thanksgiving Sides to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- ½ cup maple syrup, plus more to taste
- ½ cup orange juice
- ½ teaspoon vanilla extract, (optional)
- zest from 1 orange
Instructions
- 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.
- Remove from heat and stir in the vanilla (if using) and orange zest. Taste and add more sweetener if needed.
- Serve immediately or let cool in the fridge until ready to serve.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This has been my go to recipe for the past several holidays. Easy and tasty. I use maple syrup as my sweetener. Thank you!
So glad this cranberry sauce has become your go-to! Thanks so much for making it and for coming back to leave a review. I really appreciate it!
So easy, fresh tasting and always a winner! Love sharing this recipe with friends who usually buy the canned version. Once you make this recipe you will never go back to canned sauce or feeling the need to put sugar in it!
Thank you so much!
Yay! That makes me so happy to hear. So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
Would this work with honey instead of maple syrup?
Yes, honey would work as a substitute for maple syrup. It’s slightly sweeter, so you can use the same amount or start with a little less and adjust after tasting. Let me know how it turns out!
I used a bit less and it was amszing. thank you!!
Making this as we speak! It smells divine!
So glad you’re making it, Natalie! The smell is so good. Hope you enjoy it!
I embarrassingly loved the cranberry sauce from the can as a kid, but haven’t eaten any cranberry sauce in years. I LOVE this cranberry sauce! The orange flavor gets a chef’s kiss and I love that it’s sweetened with maple syrup!! This might just have to make an appearance every Thanksgiving from here on out 🙂
Ah yay! This makes me so happy to hear, Erica! Thanks so much for trying out this cranberry sauce and coming back to leave a review. It means the world to me!
Made my first Thanksgiving dinner this year for myself. Brittany’s cranberry sauce was the perfect side to my small Cornish hen. The sauce is the perfect balance between tart and sweet. Love it!
Ah yay! Thrilled to hear this cranberry sauce was a hit, Gretchen! Thanks for the review :).
Can this recipe be doubled and frozen?
Hi Judy – Yes, you can double this recipe and store in an airtight freezer-safe container for up to 3 months. Enjoy!
Brittany this is so delicious! Maybe best I ever had! Thank you! Wishing you and your family a Happy Thanksgiving!
Ahhh this makes me so happy. Thank you Cathleen!