This is my go-to cranberry sauce every Thanksgiving. It’s bright, citrusy, and perfectly balanced—and best of all it’s naturally sweetened and doesn’t require heaps of sugar like every other recipe you’ll find. Plus it comes together in 15 minutes. If you’ve only ever had cranberry sauce from a can, this version will convert you.
Cranberry Sauce
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2 cups
INGREDIENTS
- ½ cup water
- ½ cup fresh orange juice
- ¼–⅓ cup maple syrup or honey (start with ¼ cup, add more to taste)
- 1 (12 oz) bag fresh or frozen cranberries
- Zest of one orange (about 2 tablespoons)
- Pinch of salt
- Optional add-ins:
- Mandarin oranges: 1 can of mandarin oranges, drained
- ½ teaspoon vanilla extract
- 1 small cinnamon stick (remove before serving)
DIRECTIONS
- Add the water, orange juice, and maple syrup (or honey) to a medium saucepan. Bring to a boil over medium-high heat.
- Stir in the cranberries, orange zest, and salt. Return to a simmer.
- Cook 10–12 minutes, stirring occasionally, until most berries burst and the sauce thickens.
- Taste and adjust sweetness by adding another drizzle of maple syrup or honey if needed.
- Remove from the heat. If using vanilla or a cinnamon stick, add it now (remove the cinnamon stick before serving).
- Let cool completely. If adding mandarin oranges, gently fold them in once the sauce is cool to keep them whole and juicy.
- Chill until ready to serve — it thickens as it cools.
NOTES
- Make-Ahead
- Keeps 7–10 days in the fridge and freezes well for up to 2 months.
- Maple syrup gives a deeper, warmer flavor; honey makes it brighter.
- If you prefer a smoother sauce, gently mash the berries while simmering.
- Add mandarins only after the sauce cools so they don’t break down or turn bitter.
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