Let’s talk about cranberry sauce! It’s the neglected, afterthought condiment of Thanksgiving, but no holiday table is complete without it. Cranberry sauce adds a very necessary burst of sweet-tart flavor and ruby red color to an otherwise beige meal. This naturally sweetened cranberry sauce recipe is much prettier than store-bought, not to mention extra delicious thanks to the honey or maple syrup.
Plus, this homemade cranberry sauce couldn’t be easier to make. It’s ready in about 10 minutes. If you need a quick and easy Friendsgiving option, sign up for the cranberry sauce! Here’s what you’ll need to make this cranberry sauce recipe:
1 bag of fresh cranberries Honey or maple syrup Water Zest from one orange, or orange juice
…and a pot to cook it in. That’s it.
Watch How to Make Cranberry Sauce
Naturally Sweetened vs. Conventional Cranberry Sauce
There is something fantastically retro about a gelatinous, shimmering cylinder of canned cranberry sauce on a plate. I’ve always wondered when we started buying cans of cranberry sauce instead of making it themselves. Did we experience a fresh cranberry shortage in the 50s? Maybe fresh cranberries weren’t readily available back then? Fortunately for us modern Americans, grocery stores are overflowing with cranberries this season. I picked up a can of cranberry sauce at the grocery store recently and glanced at the list—cranberries, followed by high fructose corn syrup, and that’s about it. High fructose corn syrup is heavily processed, flavorless sweet stuff that I try to avoid, and I know you all do, too. Most homemade versions call for about a cup of white sugar. Today, I thought I would offer you a more nutritionally redeeming, naturally sweetened option that calls for 1/2 cup of honey or maple syrup.
Uses for Leftover Cranberry Sauce
Swirl leftover sauce into yogurt with granola. Dollop it into your oatmeal (like this). Spread it onto toast topped with almond butter or goat cheese (like this). Basically, treat it like jam.
Please let me know how this cranberry sauce turns out for you in the comments. If you have any other fun ways to use up your leftover sauce, I’ll add them to the list. Looking for more Thanksgiving recipes? Check out my roundup here.
Make it vegan: Use maple syrup instead of honey. Prepare in advance: You can make this sauce up to 2 days in advance. Cover and refrigerate, then let it warm to room temperature before serving. *How to remove zest: I use a Microplane grater (affiliate link) which easily removes the zest. You could also use the fine holes of your box grater. If you want to simplify, skip the zest and stir in ¼ cup orange juice instead.
