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.
PrintNaturally Sweetened Cranberry Sauce
- Author: Cookie and Kate
- Prep Time: 2 min
- Cook Time: 8 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
This naturally sweetened cranberry sauce recipe is made simply with fresh cranberries, honey or maple syrup and orange zest! It’s easy to make and tastes amazing, too. Recipe yields about 2 cups cranberry sauce.
Ingredients
- 12 ounces (1 bag) fresh cranberries
- ½ cup honey or maple syrup
- ½ cup water
- Zest of 1 medium orange*, preferably organic (about 1 teaspoon)
- Truly optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
Instructions
- First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
- In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
- Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
- The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.
Notes
Recipe adapted from my cranberry crostini.
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.
Stacy
This looks like such a good alternative to the dreaded can!
I have a few questions: Can you make this ahead of time? I’m hosting Thanksgiving, so I’d like to have as much work done ahead as possible. If you can, would you recommend heating it up of serving it cold?
Kate
Yes, you could definitely make this one day or even a few days in advance. I’d probably just let it room to room temperature on its own.
Stephanie
Step 4 in the instructions state, “It will keep in the refrigerator, covered, for up to 2 weeks.” so I don’t see why you couldn’t make it several days in advance keeping in mind that if you have leftovers, you will have to subtract the number of days you made it ahead from 14 days before all of it should be eaten. Love that this recipe doesn’t include as much sweetness as conventional ones. Can’t wait to try it!
Taylor
Finally found a use for a bag of cranberries I bought on a whim! Will definitely make this for Thanksgiving. Thanks for the recipe!
Kate
Perfect! Thanks, Taylor!
elaine
super recipe! But who the heck is Jennifer Garner???
Kate
She was the lead character on Alias and star of 13 Going on 30, etc. Look familiar? http://www.imdb.com/name/nm0004950/
Lys
Loved the elevator story! So cool that you met Jennifer Garner :) cranberry sauce is definitely something I can’t miss at Christmas Eve dinner (we don’t celebrate Thanksgiving here in Belgium so we go all out on Christmas), it’s typical holiday food for me! I’ve never made it myself, but I’ll keep your recipe in mind for this year’s holidays!
Kate
Thanks, Lys! Glad to know that you all enjoy cranberry sauce in Belgium. Happy holidays!
Irina @ Zesty Delights
I have been making cranberry sauce for a while. But with sugar.I can’t believe it but it never occurred to me me to make it with maple syrup. I thinks purring together cranberries, maple syrup, orange zest and cinnamon will make a stellar combination. Thank you for the recipe.
Kate
Thanks, Irina!
Kari
I honestly don’t mind canned sauce, but this looks so much better!
Allyson
Cranberry sauce is so easy to make, and it tastes so much better, but I know a few people who will always insist canned is best. When I go to my in-laws I always bring homemade- and they always open a can. Sigh. This looks gorgeous.
Kate
Haha! I’m sorry they don’t appreciate your homemade sauce, Allyson.
Karen @ Seasonal Cravings
It’s not Thanksgiving without cranberry sauce and homemade is the best. If only your guests knew how easy it is to make. Perfect for those leftover turkey sandwiches the next day too. This looks yummy with the honey and orange.
Emilie @ Emilie Eats
We were never really into cranberry sauce for holidays (maybe because it’s just some fake jelly in a can…) but this homemade version looks so much better. I want to put it all over some biscuits!
Lisa
Perfect! I was just on here a few days ago searching cranberry sauce recipes and didn’t find one. I’ve made it before but I knew if you had a version it would be the best. Thanks!
Kate
Thank you, Lisa! :) Hope you had a lovely Thanksgiving!
Lisa
And Happy Thanksgiving!
Susan
I grew up in the 50s and my mother would never go near the canned cranberry sauce. And that’s even though she hated to put out any more effort than necessary to accomplish things. I’m always happy to see simple recipes, and I like the way this one has natural sweetener, plus the interest of orange zest. Don’t need to make cranberry sauce this year, but I’m definitely saving the recipe. I had a moment like yours with Jennifer Garner many years ago in an antique shop in the Los Angeles area. It was the lady who played the police chief on General Hospital, and we ended up having a short conversation about antiques. What amazed me about the encounter is that she was as gorgeous without makeup as she looked on TV.
Kate
Glad to hear you grew up with real-deal cranberry sauce, Susan! Jennifer Garner was somehow even prettier in real life than on TV, too. Very impressive. :)
Jennifer
This is delicious and simple. I just whipped some up and stirred it into Greek yogurt with your healthy granola scattered across the top. Yum.
Kate
Happy to hear it! Thanks, Jennifer! I bet it goes great with that granola.
Trish
I’ve been making cranberry sauce without white sugar for awhile now and I add pears to it. Very similar recipe to this in fact. I’m pressed for time this year so I’ll be making Kate’s version this year. Kate’s recipes have never let me down yet!
Kate
Thank you, Trish! Hope you had a wonderful holiday.
Trish
You, too! By the way, your cranberry recipe is my go-to recipe from now on. Absolutely delish, no fuss, and quick. Thank you once again for giving me another keeper :)
Kate
Yesssss! :D
Dorothy
Oh my Jennifer Garner is my girl crush. She’s flawless and I’ve read she loves to cook. Can’t wait to make your cranberries! Thanks.
Kate
I didn’t know that she loves to cook! I’d believe it. She seems very down to earth.
Kristin
The first time Jennifer was on the Martha Stewart Show, Martha was helping her perfect strawberry cupcakes with Strawberry meringue buttercream. Jennifer had previously made the cupcakes for her daughter Violet’s birthday, but they hadn’t turned out as well. My favorite Martha comment was “Someone as famous as you (Jennifer Garner) can afford 2 bowls for your kitchen-aid)”. But the best part was how Jennifer was and still is so awestruck by Martha and her cooking prowess. Every time I see Jennifer interviewed, she seems so down to earth. Naturally I went on to make the cupcakes for my oldest’s daughter’s first birthday.
Kate
Hahaha, I love that quote! Made me laugh. I had a similar conversation with a friend the other day (you can afford a nice coat, silly!). I was impressed that she took the time to smile and say hi to me. I can’t say that I smile and say hi to everyone I share elevator rides with, but she was inspired me to do better!
Miriam
Everything that is homemade just tastes a lot better! Love your elevator story ;-)
Miriam x
Amanda
I never thought of using honey so I’m definitely going to try this for Christmas Day :)
Crista
I agree with you on so many things:
Why buy a can when Cranberry Sauce is SO easy to make? I make it with apples, sometimes orange juice, sometimes whiskey… you can customize it and make it different every year.
I’m obsessed with the color, it’s BEAUTIFUL – and is fun to use on top of cornbread, sweet potatoes, turkey, basically everything…..
Also, high fructose corn syrup? gross!!!
Donna Hall
This recipe seems so easy. I am excited to make it this morning with our turkey. I was wondering if I could sub the maple syrup with Agave. Would it give the same sweetness?
Kate
Hi Donna, I’m sorry for the delay. I think agave nectar would work, although I try not to use it in large quantities like this because it’s very high in fructose, which is hard for the body to process. It’s around the same sweetness and you could easily add more after cooking if your sauce isn’t sweet enough.
Jo
Jennifer Garner!! No way!!! That is amazing! On other news this recipe looks delish – happy thankgiving!
Kyle
The BEST and easiest cranberry sauce recipe I’ve ever had! My only regret is having only doubled the recipe, as we love it. :) Perfect combination of tart and sweet….and best of all, e-a-s-y. Thanks!
Kate
Hooray! Thank you, Kyle.
Aleta
I converted my can loving sister to homemade sauce by using a fine mesh strainer to strain out the skins and a lot of the seeds – it takes a lot of the bitterness out of the sauce and gives it a more jelly like texture. You get less volume that way but a little goes a long way. Also, add the orange juice since you’re zesting an orange anyway, it really brightens it up!
Kate
Oh, that’s good to know! Thank you, Aleta!
Gaby Dalkin
SO much better than the can. Love the natural sweeteners too!
Kate
Thanks, Gaby!
Nance
Is it really only a 1/2 cup of water, not hardly covering???
Kate
Yes! The cranberries will pop and add more liquid to the mix.
Natalie
This is such a beautiful & delicious recipe. My boyfriend & have a tradition of making our own Thanksgiving feast on the day we get a live Christmas tree since we are usually traveling for thanksgiving & miss out on all the leftovers. I made this & it came together so nicely, with gorgeous color, and tasted amazing! Thanks Kate!
Kate
Thank you, Natalie! I’m so glad you enjoyed the sauce!
Paula
I tried your recipe for Thanksgiving, Kate. They loved it! First time I every made my own cranberry sauce and I loved your recipe without the sugar! I made it with the honey and going to try the maple syrup next time. Is the zest of an orange really only a teaspoon, Kate? It seemed like I had a lot more, but it was delicious, and the fragrance of the beautiful sauce was almost floral… Thank you so much and can’t wait to try more of your other recipes!
Kate
Hi Paula, I’m so glad you enjoyed the cranberry sauce! I’m guessing your orange was bigger than mine. Mine came to about 1 teaspoon! Zest is a pain to measure, but next time, maybe keep it closer to one.
Paula
Thank you for your advice, Kate… I am so grateful. Yes, I thought the orange was small, but, I zested every morsel I could from it, and probably overdid it a little :) Maybe that’s why the cranberry sauce had a delightful scent of flowers? I’ll stick to 1 teaspoon next time. I’m going to make it again soon! I also loved stirring it into my yogurt, and can’t wait to try it on oatmeal for breakfast… It is so delicious!
Marjorie
I had 6 oz. of frozen cranberries left over from the holidays so I tried this recipe, cut in half, using maple syrup. Yay! The cranberries broke down more than the Ocean Spray recipe, which is not necessarily a bad thing. Very tasty, very easy and I feel a lot better using .5 C of maple syrup/honey instead of 1 C of sugar for the same 12 oz. of cranberries.
Lisa
I made this for ‘Thanksgiving in July’ that I hosted for my friends in Australia. It was perfect! I made a couple adjustments – I used Agave instead of honey, and put some orange zest into the pot while the cranberries (frozen!) were boiling. Also, I reserved a few ‘whole’ cranberries to stir through right at the end to add a nice visual. Absolutely delicious, thanks for sharing. xx
melissa
Long ago my grandmother taught me how to make a beautiful cranberry mould with fresh cranberries and sugar which involved removing the skins by pressing the cooked berries through a screen. What I’m wondering is, if I were to use your recipe in order to avoid sugar, would I still be able to get a nice skinless mould?
Kate
Hmmm, I really can’t say for sure, but it’s probably worth a shot!
Jules
I want to make it without any sugar that still works right? Cause Im doing a chicken breast recipe mixed with BBQ sauce 1 onion and light seasoning. Not for thanksgiving but for general everyday dinner recipe.
Kate
Yes, it’ll work, but be very tart.
Diana Leonardo
This recipe looks and sounds amazing. I am wondering if I can use both honey and maple syrup, half of each, or should it only be one or the other? My family and I just picked a huge bushel of cranberries at the cottage and we have enough to times the recipe by 8. We will try freezing some and plan to give some to family and friends. So I’m wondering if the combination of both would be a nice taste or should we just chose one? :)
Kate
Hi Diana! That’s a good question, and I’m not quite sure which option would be the very best. Any combination would be delicious, I’m sure. :)
Zhibek
Just made it for a very late Canadian Thanksgiving. My husband and I along with our families are trying to eat cleaner without packaged and processed foods and this recipe is exactly what I was looking for. I added a bit of orange juice and it was fantastic. Thank you very much Kate, it’s a second of your recipes I am putting down as a family favourite – first being the apple oatmeal pancakes! Looking forward to more recipes from your blog :)
Kate
Thank you so much, Zhibek! Delighted to hear that you’re enjoying my recipes. Thank you for letting me know.
Heather in Idaho
Hello Kate!
Just wondering if this recipe would be okay to can? I’d love to make several batches of this natural sauce and give pints as gifts! Thank you!
Jan Marie
This looks great! I was hoping to use my 3 oz slow cooker for this. Would you recommend how long and if I should do it on high or low? Thank you! -Jan
Alexandra
Looks fantastic!
Thinking about adding some fresh sage…would you do that after you boil the cranberries for the 1st 5 min?
Can’t wait to make this!!
Sami
Yay! Thank you for posting this! I’m going to do my more complicated version, using your sweetener recommendation! Thank you, I’m so excited.
Jan
I made the cranberry dressing for Thanksgiving dinner tonight. It came out very well. I used local honey, some fresh squeezed orange and 1/2 cup of pineapple juice. It was very good with our turkey! As a pre-diabetic, I was able to eat it!
Lisa Middag
Thanks so much! So easy and wonderful. Just made this recipe with agave (a little less than 1/2 cup) instead of the honey/maple syrup, and it is delicious.
Glynis Snowden
I was looking all over for an alternative to white sugar. This is the bomb, and I added pears to it . Thanks again
Marilyn Blickle
Cranberry sauce was sweet & tart simultaneously! Fun to make, few ingredients and empowering to conquer the art of making orange zest for the very first time!
Marilyn
Cranberry sauce was sweet & tart simultaneously! Fun to make, few ingredients and empowering to conquer the art of making orange zest for the very first time!
Darlene
Made cranberry sauce for the first time. I didn’t realize it was that easy. I always thought it was time consuming and complicated. I was pleasantly surprised to find it was simple, fast and delicious with your recipe. Thank you.
Deanna
I made this for Thanksgiving this year. I loved it, I did add a little extra honey. Thank you for a healthy cranberry sauce.
Deanna
Sabrina @ Familynano
LOVE THIS! I, too, am no longer on board with the overly sugary sauce… even homemade! It’s just too much.
As always, you’re blowing my mind Kate!
Janet Greaves
I wanted a sugar free cranberry sauce for our Christmas dinner as my son is diabetic. First, I tried another recipe using Splenda. The aftertaste was terrible. I then tried your recipe and it is really nice. When my son phoned me, I told him that I had made one with honey and he was pleased.
Thank you.
Abi
I just made this sauce at home in Wales, UK. It’s amazing and will be the perfect partner for my Christmas turkey. Thanks for the recipe!
Devorah
Wanted to make sweet and sour meatballs, and my recipe started with a base of canned crandberry sauce – a big no no for me.
Usually I make the whole meat sauce with frozen crandberries and let the whole thing cook together. Today,I decided to try and first make the crandberry sauce. Looked up a healthy recipe, used yours. Walla! It came out gorgeous and pink and thick and delicious – I didn’t want to waste it by adding tomato sauce etc. and making meatballs, I wanted to jar it and eat it straight up!
Thank you for the recipe!
Angie
Happy Easter!! I came across your recipe while I was searching for a simple recipe for cranberry sauce. It’s a keeper! Pleasant tasting and so simple, it’s perfect!! I may add an other fruit or nut next time round or keep it as is…thanks for sharing!
Kate
Happy Easter, Angie! I’m glad you found this recipe. Feel free to be creative and see what you come up with!
Mary
Can frozen cranberries be substituted, and should the amount of liquid being added be reduced if you are using frozen? Thank you! :)
Sunshine
I used frozen and didn’t have to use less liquid. It turned out perfectly.
Sunshine
Super easy and super delicious! I love the tart flavor and the nice consistency. Can’t wait to pair it with my turkey tenderloin!
Kate
I’m so glad you enjoy it, Sunshine!
Jennifer
I made this today and it is absolutely divine!!! I made it with local honey. It is going to be filed in my Thanksgiving dinner recipes and part of the annual tradition. My husband loved it too! I have a small lime tree and I used lime zest from one of my fresh limes and cinnamon as add ins. Thank you so much for this recipe!
Kate
That is great! Fresh lime sounds wonderful :) Thank you for sharing, Jennifer!
emilia
Can this be frozen and made ahead of time?
Kate
I haven’t tried freezing all of my recipes so I can’t speak to this one specifically. But if you try it, let me know how it goes.
Bev
This is my second year making this. DELICIOUS! I eat most of it. I make it a few days in advance. My whole family enjoys it. Thank you!
Kate
That’s great, Bev! You are welcome. Thanks so much for your review :)
Marti
I really look forward to trying this recipe for Thanksgiving. Looking at the comments made me feel more confident. I also appreciated some of the added comments, such as why you don’t use agave (I had considered substituting). Thanks, nothing beats healthy and easy!!
Kate
I am happy you think so, Marti! Enjoy :)
Christy Hardesty
I am going to try this tomorrow! Googled making cranberry sauce with no sugar and found you! I am trying to not buy things that have high fructose corn syrup in them and both jellied and whole berry canned sauce does(and also trying to back off of sugar)! My fam likes the jellied kind and I did buy a can for them but I will be eating this made with honey!
Will deff check out your other recipes!
And cool story about meeting Jennifer Garner in the elevator! She was great in her last movie about the little girl who was healed of a disease when she fell into a tree!
Kate
Let me know how it went! I am happy you came across this recipe. :)
barb f
great recipe! Sweet and tart and no sugar!
Kate
Happy you liked it, Barb! Thanks so much for the review.
Joanne
Hello Kate, Thank you for the cranberry sauce recipe. I cant’t eat seeds and was wondering the best way to strain the cranberries so that i dont end up with all if those seeds. Thank you! I’m a big fan of yours snd love all of your recipes! Say hello to Cookie!
Kate
Hi Joanne! I’m sorry for the delayed response. That’s an interesting question and I googled the answer—one resource suggests that you can remove the seeds by slicing the cranberries in half and flushing with water. I haven’t tried this myself, but it sounds promising. Hope this helps.
Marta
Loved it! Quick Healthy and Tasty. Decided to make this while my husband was carving the Turkey.
Kate
That’s great to hear! Thank you, Marta for your comment and star review.
SheilaB
Oh such a delectable recipe. Just made it as the fresh cranberries were feeling left out of the holiday festivities…
I did not want to use sugar, so the honey & a splash of maple syrup, along with the bit of cinnamon & orange….well delicious! and it tasted so good when I drizzled it over coconut crisps! Heaven!
Thank you!! Love your recipes!
Cheers
Kate
Sounds wonderful! Thank you, Sheila. :) I appreciate your comment and review.
Cook
I will never buy cranberry sauce again. This is delicious and effortless to make, plus no processed sugar. The honey and orange zest with it are perfect!
Kate
That is what I like to hear! Thank you for your review.
shaaz
Excellent recipie! turned out delicious. Very healthy ingredients, no sugar added. Thanks.
Kate
You are welcome! Thank you, for your review.
Sindhu
Thanks Kate. I made it and it’s my first attempt for any sauce or jam. It turned out well.
Kate
Wonderful!
Leena
Hello, my husband bought a packet cranberries and being first time we didn’t expect it to be horibbly sour. Its almost eye balls popping when we ate. And thats it..it was kept away in fridge for 2 months. Not wanting to waste it as it very expansive here in Singapore, i decided to do jam out of it and thank god i found your recipe. I made it and it turns to be really delicious. I added 3 tablespoons of honey and 1 spoon of palm sugar to sweetened it.
Kate
I’m glad you were able to use it and that it turned out well for you, Leena! Thanks so much for the review.
Nancy Baxter
This comes out great with fresh or frozen cranberries. Can I freeze half of it?
Kate
Hi Nancy! I don’t freeze all my recipes, but you can see what other readers have tried. Thanks for your review!
Patsy
I just took it off the heat and it is already delicious. Love that it is not over-sweet.
Kate
Thank you for sharing, Patsy!
janet herndonj
Is it safe to leave the cranberry
Sauce out of the frig over night?
t
Kate
This sauced keeps well, refrigerated, for up to a few weeks! I personally wouldn’t leave it out overnight.
Colleen
Thank you for giving a white sugar free recipe. Can’t wait to try it!
I have guests who prefer a smoother texture of cranberry and for them i always get the canned stuff. Any suggestions on the way way to soften it up- puréed?
Thanks again!
Kate
You can blend it some more if you like! Enjoy, colleen!
Stephanie
The best way to make smooth sauce is while it’s warm, pour it through a tightly weaved metal colander with a glass bowel underneath. Press with the back of a spoon or silicone spatula. Then refrigerate the bowl and it will gel similar to the canned variety but taste so much better. I sometimes make 2 batches during the holidays to satisfy everyone’s texture preferences.
Emily J
I love this recipe. I have been known to eat a spoonful straight from the bowl.
Kate
I’m guilty as well! Thanks, Emily for sharing.
Julianne Miles
I found this to be very bitter. Did I cook it too long?
Kate
It depends. It also could be your variety of cranberries or might need to adjust the taste. If the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste. That might help!
Sofia
I love your recipes! I’m not a huge lover of orange flavoring… do I have to include the orange zest? And/or why do we put orange in cranberry sauces generally? I doubt that I can even taste it and am sure I’ve had cranberry sauce with orange before, but figured I’d ask!
Kate
Great question! The orange helps to balance the flavor of the cranberry and adds a little extra to it. I love it in there! It isn’t over powering, but you can always adjust to taste.
Rachel Yakar
Super easy and delicious!!! Prepping for a large thanksgiving party.
Kate
Wonderful! Thanks, Rachel for your review. :)
Amanda
Is this something that I may freeze and thaw at a later date?
Kate
I don’t freeze all my recipes but you can see what other readers have tried! I would think this would freeze well.
Harriet Ivey
Regarding the brussell sprouts recipe. You don’t indicate non-sweetened dried cranberries, which are much harder to find than sweetened ones. Please confirm which you use. Thanks.
Ben
Heating up honey to high temperatures – especially to boiling point – destroys its nutritional benefits!
Kate
Whatever is easiest for you to find! You may want to adjust the maple to your own taste depending on what you use. Thanks, Harriet!
Jo Ann
Outstanding! I added the optional freshly squeezed orange juice and the cinnamon plus just a bit more honey. Thank you for a simple but company worthy recipe.
Kate
Thank you, Jo Ann!
Robert Thompson
Hi Kate
I will be making this for the first time. I have two questions:
Do you think one version, honey or maple syrup, will appeal more to our group as a whole?
Also if I want to double or triple the recipe would I double or triple all of the ingredients?
Thanks!
Robert
Kate
Hi Robert! Great questions. I don’t think you could go wrong either way. If it was me, I would make it with honey. But both taste great! As for the increased quantity, you will want to maintain the ratios. I haven’t increased the recipe size like that, but make sure you have a large enough pot and adjust your cooking times as needed. Keep a close eye. Let me know what you think!
Stephanie
Thank you for this recipe, it’s wonderful! We love having leftovers so I always double cranberry sauce recipes and this one doubled perfectly in a 4 quart pan. I’ve been meaning to try making it with orange zest but was afraid to because I didn’t want it to overpower the cranberry flavor (I usually add 2 peeled, chopped apples). I measured the zest slightly under 2 teaspoons and I’m glad I did. If I had just zested 2 oranges, it would have been too much. It’s tasty with maple syrup, the added cinnamon, along with a pinch of Himalayan salt and a little grated nutmeg.
Sand;y
In using honey instead of sugar in cranberry sauce will it be thick as if you used sugar? I always thought sugar thickened it. Please reply and with any other tips. THANKS. SANDY
Kate
The cooking on the stove actually helps it to thicken up. Hope this helps!
Jennifer Parker
Just made your cranberry sauce. Yummy! In the past I made it with sugar, but my guy has been diagnosed with type 2 diabetes, so sugar is out. I tried another recipe last year and it was edible, but not great. Your recipe is simple and awesome. Thanks.
Kate
I’m really glad this recipe works for you!
chip
great recipe! I used 1/4 cup of fresh grapefruit juice. It turned out good
Kate
Thanks for sharing, Chip!
Christine
Made this- I added a pinch of Allspice and cinnamon. My teenager says it is yummy and not too sweet! :-) Hopefully, the rest of the family wont notice that it has no sugar!
Kate
Thanks for sharing! I always love cinnamon. :)
Holly Pelton
Just made this for Thanksgiving tomorrow and my family couldn’t stop sneaking spoonfuls of it so now i have make another batch!!! Seriously so delicious!
Kate
Love that, Holly!
Lilipiper
Just made this in no time flat & it’s delicious!!
Thanks for the use of natural honey not white sugar!! Will taste even better tomorrow!!
Happy Thanksgiving!
Kate
Thank you!
laura
what?! this was so easy and is so delicious! i almost feel guilty for volunteering to bring it to thanksgiving, it was so easy. I guess I thought it would be much more involved. Regardless, I love love love it! thank you!
Kate
I’m glad you love it! Sometimes easy is just what you need. Thanks for the review, Laura!
Anna
Made it! My girls don’t eat sugar yet, so I was looking for cranberry sauce with an alternative sweetener. It’s even better this way. The flavor of the cranberries shines through without being dulled by sugar. Thank you!
Kate
You’re welcome, Anna!
David Noel
Kate, your recipes always are amazing! I made this tonight to bring to a friends for Thanksgiving tomorrow. Taste tested it! Wow! Amazing!! Thank you for another fabulous recipe!
Kate
You’re welcome, David! I’m glad you love this sauce.
Samantha
Just wanted to drop by and let you know this has been my go-to cranberry sauce recipe for 3 years now. This year my mom specifically requested I make it haha. Winner!
Kate
Love that, Samantha! I appreciate you stopping to let me know. Thanks for the review!
Scott
Fabulous! I used maple syrup and it’s divine. My new favorite.
Kate
Thank you, Scott!
Phyllis
The naturally sweeten cranberry sauce is a great recipe I make the day before Thanksgiving. I’m going to be using this particular recipe for my go to for cranberry sauce henceforth.
Kate
Great!
Kelly
Hi, This was my first time ever making cranberry sauce. I hate the canned stuff because to me it always tastes like metal. I made this using 1/4 cup each of honey and maple syrup. Came out great and tastes amazing!! I was so excited by the cooking process and watching the cranberries swell and pop, lol. Just like a kid!! Thanks so much!!
Kate
You’re welcome! I’m glad you tried it, Kelly. Thanks so much for the review.
Michelle Routhenstein
Yum! I am planning to make this tomorrow. Do I use less maple syrup since it is sweeter than honey?
Kate
Hi Michelle! You can use the same amount unless you want to add it to taste. I don’t find maple syrup sweeter than honey so I usually use equal amounts.
Lisa
Made this the last couple years now, always comes out a perfect balance of just sweet enough! Love that there’s not more sugar than there needs to be. (I usually include the orange juice but not the zest because I don’t want it to be too orange-y). Thanks so much!
Kate
You’re welcome, Lisa!
Bertha
What size bag of cranberries?
Kate
Hi! You need 12 ounces for this recipe.
Connie Bezeredi
Turned out absolutely perfect. I used half maple syrup and half honey, added the orange zest and juice of the orange.
Kate
I’m glad you loved it, Connie!
Frances
I made this recipe for Thanksgiving and it was DELICIOUS!! I used maple syrup rather than honey. It was slightly tart with a nice sweetness, finished w the taste of orange. It was a huge hit.
Kate
I’m glad you loved it, Frances!
Mycala
I don’t think it was as much a lack of fresh cranberries as it was more this odd focus on “food of the future” and space age kinda stuff. I remember reading something about the idea of getting food in a pill form. Hey, I’m with you, I like my real food, but just wanted to mention that it was a weird trend. Much like the idea of wearing leggings like they’re pants. I’m pretty sure two or three generations from now fashion bloggers will be asking “weren’t there any real clothes available, no good natural fabrics?” :-) And to get back to the topic, I made this today with honey. Love the idea of half the sugars, thanks for sharing!
Kaye Elle
Yum! Great way to enjoy cranberries without white sugar. Maple syrup and cinnamon for the win. Will make this again and again.
Kate
Thank you for your review, Kaye!
Monica
I love this recipe this time of year! I also chopped up some apples and pears and threw them in, it was so delicious I can’t wait to make it for Thanksgiving. I know it will be a big hit:)
Kate
Oh that sound delicious!
Yo
Wonderful! I also added the juice from one mandarin orange and it’s terrific!
Thank you.
Angel Womack
Yum! I just made this for our family dinner tomorrow and it’s so good even my husband who doesn’t care for cranberry sauce liked it. I chopped up the orange into small pieces and added it to the sauce and added a little cinnamon too. I’m so glad that I found this recipe and tried it. I know you are not supposed to try new recipes for a big gathering but I really wanted something that had less sugar. I know I’ll be making this one again! Thanks
Kate
That’s great! I’m happy you all liked it, Angel.
BJ
I love your recipes! They are simple and healthy with good flavors.
Janice
Just made this Tuesday for Thanksgiving and it’s YUMMY!!! I used honey and did add 1/2t Saigon cinnamon. It was really good when done, but I felt it needed *something* so I added 1/4t dried ginger and that was exactly what it needed for my taste buds.
I just kept reading the recipe over and over because I thought I was missing something….the recipe seemed too simple….too few ingredients or steps or SOMETHING….but nope, it is just amazing! Thanks for sharing!