This Homemade Cranberry Sauce is easy to make, and it uses fresh, natural ingredients without refined sugar or high fructose corn syrup. It’s full of flavor from the cranberries, orange juice and zest, and spices. And it’s sweetened with maple syrup which adds more delicious flavor and means that this recipe is paleo friendly.
If you want a sauce that’s not spiced, simply omit the ginger, cinnamon, and cloves, or adjust amounts to your taste. This recipe is really easy to make and can be made ahead of time. See the notes for information on storage.
Homemade Cranberry Sauce
Yield 8 - 10 servings
- 12 ounces fresh cranberries
- 1 cup orange juice
- Zest of 1 large orange
- ¼ cup maple syrup
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- A fat pinch of sea salt
- Combine all ingredients in a large sauce pan and mix well. Over medium heat, stirring frequently, bring to a boil. The cranberries will start to pop at this point.
- Turn down the heat to medium low and let simmer for 15 minutes, stirring frequently. You are done when almost all the cranberries have popped, and the sauce is thick.
- Cool in the refrigerator until ready to serve.
- The cranberry sauce stays good in the fridge for up to a week and for three months in the freezer. It is perfect for making ahead before a big holiday dinner.
- You can omit the spices if you want a more traditional cranberry sauce.