Homemade Cranberry Sauce

This cranberry sauce recipe only has 4 ingredients and it cannot be easier to make. I love that it only uses honey or maple syrup  and there's no refined sugar.

Be sure to check out my dry brine turkey recipe for Thanksgiving. Among my favorite Thanksgiving sides dishes are also my gluten free and dairy free cornbread and roasted squash with bacon dressing.

How To Make Cranberry Sauce

Add the fresh or frozen and thawed cranberries to a medium size pot along with the orange juice, cranberry juice, maple syrup, and salt. Once the mixture comes to a boil, reduce to a simmer and cook for 15-20 minutes.

The cranberries will pop and the mixture will begin to thicken from the pectin. Just make sure the sauce does not boil over. After 15 minutes, mash the sauce very well and allow to cool to room temperature before placing in fridge.

Can I Use Frozen Cranberries To Make Cranberry Sauce?

You can use fresh or frozen cranberries to make homemade cranberry sauce. Just bring them to a simmer with honey and orange juice and cook until the cranberries pop. Give them a gentle mash and allow to cool and thicken naturally.

Can I Make Cranberry Sauce Ahead Of Time?

Cranberry sauce can be made 3 days ahead of time and stored in the fridge. To reheat, simply warm in a pot over medium-low heat. Thanksgiving can be so overwhelming when you are trying to make all dishes on the same day, so you want to make as many dishes or prep as many dishes ahead of time as possible.

Check out more of my Thanksgiving recipes:

• Roasted butternut squash soup
• Roasted squash with bacon dressing