Introducing my delicious Homemade Cranberry Sauce — unbelievably simple to make with just 2 ingredients and ready in 10 minutes. This is a top cranberry sauce recipe and it’s refined sugar free, unlike many store-bought options.
Recipe Difficulty – Very Easy
Table of Contents
- 📋About The Recipe
- 👨🏻🍳Why Make This Recipe
- 🥘Ingredients to make Homemade Cranberry Sauce
- 🔪How to make homemade cranberry sauce
- 👪Recipe FAQ’s
- 💭Top Tips
- 🍽Serving Suggestions
- 🥡Preparing Ahead And Storing
- Homemade Cranberry Sauce Recipe
📋About The Recipe
If you’ve always reached for canned cranberry sauce, try making it fresh — you’ll be surprised how much better homemade tastes. This version is naturally sweetened with maple syrup, contains no refined sugar or preservatives, and works well for anyone looking to eat more healthfully at holiday meals.
The sauce balances sweet and tart and pairs with a wide range of dishes. It can be served as a condiment or incorporated into recipes — for example, it complements a nut roast beautifully.
👨🏻🍳Why Make This Recipe
- Super Easy – Minimal effort and fuss.
- 10 Minutes – Ready in about ten minutes, ideal for busy days.
- 2 Ingredients Only – You only need cranberries and maple syrup (plus water and a pinch of salt).
- Refined Sugar Free – Sweetened with maple syrup instead of refined sugar.
- Gluten Free & Vegan Friendly – Suitable for many dietary needs.
🥘Ingredients to make Homemade Cranberry Sauce
Only two main ingredients are required; you’ll also need a little water and a pinch of salt from your pantry.
- Fresh cranberries – In season from autumn into early winter; frozen cranberries also work well.
- Maple syrup – Keeps the recipe refined sugar free and adds a pleasant depth of flavor. Use real maple syrup for best results.
🔪How to make homemade cranberry sauce
Step 1: Place the cranberries, maple syrup, water and a pinch of salt into a small pot over medium-low heat. Simmer for 2–3 minutes until the cranberries soften. Gently press them with a fork or potato masher to break them up, then continue simmering until the sauce reaches your desired thickness. That’s it — simple and quick!
👪Recipe FAQ’s
Fresh cranberries are typically available in stores in November and December; frozen cranberries can be found year-round at many supermarkets.
Yes — honey works as an alternative if you prefer. The flavor will be slightly different but still delicious.
Yes. Store the sauce in the refrigerator in a sealed jar for up to 7 days, or freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.
💭Top Tips
- Cranberries are naturally tart; maple syrup adds sweetness and character.
- Use real maple syrup rather than imitation for the best flavor.
- Add a pinch of orange zest if you want a brighter, slightly sweeter note.
- The popping sound while cooking is normal — cranberries bursting as they soften.
- Use a potato masher to break down the berries faster, or blend the finished sauce for a smooth texture.
🍽Serving Suggestions
This cranberry sauce is versatile: serve it with roast meats or vegetables, spoon it over baked salmon, or use it as a dip for roasted potatoes. It also works as a condiment for vegetarian mains like nut roast or lentil wellington.
For a festive snack, use the sauce as a dip for thinly sliced roasted potatoes or crispy crackers — it makes a lovely starter or sharing plate.
Some complementary dishes include lentil wellington and rosemary roast potatoes, but this sauce pairs well with many holiday sides and mains.
🥡Preparing Ahead And Storing
This sauce stores well: refrigerate in a sealed jar for up to 7 days, or freeze in an airtight container for up to 2 months. Reheat gently on the stove when ready to serve. Because it lacks high amounts of sugar and preservatives, it’s not suitable for home canning.
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Tried this Homemade Cranberry Sauce recipe? Please leave a star rating below and let me know how you get on. Hearing feedback is one of the best parts of creating recipes so please review it and leave a comment!
Homemade Cranberry Sauce
Ingredients
- 1 cup fresh cranberries (130g)
- ¼ cup maple syrup (60ml)
- ¼ cup water (60ml)
- Pinch salt
Instructions
- Add all ingredients to a small pot over medium-low heat.
- When the cranberries soften (2–3 minutes), gently press them with a fork to mash.
- Simmer until the sauce thickens to your desired consistency.
Notes
Preparing ahead and storing: Store in the fridge up to 7 days or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Top Tips:
- Use real maple syrup for the best flavor.
- Add a pinch of orange zest for extra brightness.
- The popping sound during cooking is normal — cranberries bursting open.
- Use a potato masher to break down berries faster or blend for a smooth sauce.
Serving Suggestions: Great on salmon, nut roast, roast potatoes, or as a dipping sauce for roasted vegetables.
Nutrition
Carbohydrates: 9 g |
Sugar: 8 g
