I Love Homemade Cranberry Sauce
In fact, I love homemade cranberry sauce so much that when cranberries are fresh and in season, I buy extra bags and stock my freezer, so I can make it fresh all year long.
Dress it Up!
You can add a little rosemary or thyme for savory dishes, and a little cinnamon, ginger, nutmeg or clove for sweet or savory dishes. It keeps for a month in the fridge in an airtight container due to its high acidity. Bonus — this recipe is naturally paleo, vegan and gluten free.
Cranberry sauce is not just for turkey! It’s delicious with any kind of poultry or meat, great on top of yogurt, ice cream, smoothie bowls, pancakes and my favorite…cheesecake!
Homemade Cranberry Sauce
This cranberry sauce is made without refined sugar. It is paleo, vegan, gluten free and absolutely delicious.
Ingredients
- 12 ounces cranberries, fresh or frozen (washed and picked over)
- 1 cup pure maple syrup
- 1 cup fresh orange juice
Instructions
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Put everything in a small pot, and bring to a boil. Reduce heat, and simmer for 10 to 15 minutes, stirring every few minutes so that it doesn't burn to the bottom of the pan.
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The sauce is done when most of the cranberries have popped or burst, and it is starting to slightly thicken (it will thicken more as it cools).
Recipe Notes
Variations -- For a more traditional cranberry sauce, you can replace the maple syrup with sugar and the orange juice with apple juice or water.
You can add a little rosemary or thyme for savory dishes, and a little cinnamon, ginger, nutmeg or clove for sweet or savory dishes
If you don't have maple syrup, you can also use honey.