Homemade Cranberry Sauce (Preservative Free, No Refined or Added sugar)
Everyone knows the holidays just aren't the same without cranberry sauce. It's a staple of every traditional holiday feast. Everyone also remembers pouring out that nasty can-shaped blob, also known as canned cranberry sauce, and who wants to eat that?
There's nothing better than making homemade cranberry sauce from whole cranberries and freshly squeezed orange juice.
On the flip side, finding good recipes for homemade cranberry sauce is difficult since most people just buy it pre-made. That's why we've decided to share our recipe with you so you can have an easy and delicious Thanksgiving dinner this year!
Why Make Homemade Cranberry Sauce?
Most store-bought, pre-made cranberry sauces are made with preservatives, sugars, corn syrups, or other ingredients that are detrimental to your health. This recipe uses Maple syrup, a healthier swap for sugar or corn syrups, and other wholesome ingredients that will make your holiday feast less harmful to your health.
How To Make Fresh Cranberry Sauce
● Bring cranberries, maple syrup, orange juice, and water to a slow boil
● Turn heat to low and add orange zest (and some cinnamon if you want!)
● Cook until the cranberries have burst and you've reached your desired thickness
● Transfer to a serving dish to cool
● Chill in the fridge for at least 2 hours in the refrigerator to thicken fully
Some cranberry sauce recipes don't use orange juice. The juice adds a nice flavor that brightens up the cranberry sauce and makes it really shine.
How To Thicken Your Homemade Cranberry Sauce
Looking for a thicker cranberry sauce? You can simmer your sauce for as long as you like until it reaches the thickness you desire. Remember that your cranberry sauce will seem runny while it's hot, and it will thicken as it cools down.
Why Chill the Cranberry Sauce?
Chilling the homemade cranberry sauce allows it to set and enables the flavors to balance out so you have a uniform taste.
Can You Make Homemade Cranberry Sauce in Advance?
You can make your homemade cranberry sauce anywhere from 2 hours in advance all the way up to 2 days in advance. The sauce needs to chill in the refrigerator for at least 2 hours to set properly and it will be good to eat for up to 2 weeks in the fridge. Feel free to make it the night before to lessen your holiday meal prep the day of.
Recipe
Prep Time: 5 minutes
Cook Time: 15 Minutes
Chilling Time: 2 Hours
Servings: 6
Ingredients
- 12 oz (1 bag) fresh cranberries
-½ cup Maple Syrup
-Zest of 1 medium orange*, preferably organic (about 1 teaspoon)
-1/2 cup water
-Juice front ½ of a fresh orange juice
-½ teaspoon cinnamon
Instructions
Start by washing your cranberries and draining the excess water.
Then place the cranberries, maple syrup, water, and orange juice into a medium-sized saucepan and bring to a low boil on medium heat. Stir often to help dissolve the sugar.
Reduce heat to a simmer and continue to cook for 10-15 minutes or until most of your cranberries have burst and the mixture has reduced down slightly. Make sure to stir occasionally while simmering. Once most of your cranberries burst and have softened, remove them from heat.
Transfer to a bowl, stir in the orange zest and cinnamon, and allow to cool at room temperature for at least 20 minutes.
Transfer the bowl of homemade cranberry sauce to the refrigerator and chill for at least 2 hours before serving. This allows the sauce to set and create the thickness that most desire in their cranberry sauce.
Give it a try this Thanksgiving and let us know what you think. Happy Holidays!
