Homemade Cranberry Sauce

Yield 8 - 10 servings



  1. 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.
  2. 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.
  3. Cool in the refrigerator until ready to serve.


  1. 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.
  2. You can omit the spices if you want a more traditional cranberry sauce.

Recipe by Gluten-Free Homemaker at