Easy Homemade Cranberry Sauce
This easy homemade cranberry sauce is bright, fresh, and simple to make. It uses fresh cranberries, orange, and a bit of sugar or a low-calorie swap. You can make a healthy version by cutting the sugar or using a sugar substitute. It is gluten free and low calorie when you reduce sugar. Serve it with roast turkey, chicken, or on a bowl of yogurt for a lighter option. If you like small party bites, try pairing it with baked cranberry brie bites for a tasty snack.
WHY YOU WILL LOVE THIS RECIPE
You will love this sauce for many reasons. It cooks fast in one pot. It is a lighter option compared to canned sauces. It has fiber and vitamin C from cranberries and orange. You can make a diabetic-friendly version by using a sugar substitute. This sauce is great for meal prep because it keeps well in the fridge for days and can be used in many meals. It pairs well with a high protein meal like roast turkey or chicken to make a balanced plate. If you need a simple side for a holiday meal, this sauce is quick and clean tasting. It is also a good choice if you want a recipe that can be low calorie and low carb with a few changes. If you enjoy family dinners, try it with roast or with homemade butter chicken for a sweet-tart contrast.
HOW TO MAKE Easy Homemade Cranberry Sauce
This sauce is simple. You cook the cranberries with juice, sugar, orange, and cinnamon. Let it simmer until the berries pop and the sauce thickens. Mash it to your liking and cool. It makes a bright sauce you can serve warm or cold. You can make a healthier version by using less sugar or a sugar-free sweetener. You can also make an oven-roasted version for a deeper flavor.
EQUIPMENT NEEDED
- Large saucepan with lid
- Wooden spoon or silicone spatula
- Potato masher or fork
- Citrus zester or grater
- Measuring cups and spoons
- Airtight container for storage
Ingredients You’ll Need :
12 oz fresh cranberries, 1-1/2 cups sugar, 1 cup cranberry juice, Zest and juice of one large orange, 1 cinnamon stick ((or 1/8 tsp cinnamon if you don’t have a stick))
STEP-BY-STEP INSTRUCTIONS :
Add the cranberries, sugar, cranberry juice, orange zest, orange juice and cinnamon stick in a large saucepan.
Bring to a light boil then reduce the heat to medium low and let simmer till slightly thickened, about 10-15 minutes. (Stir frequently.)
Carefully remove the cinnamon stick with tongs.
Mash up the sauce to desired consistency, (with a potato masher), cover and let it sit in the saucepan until cool.
Transfer sauce to an airtight container and store in the refrigerator till you need it!
HOW TO SERVE Easy Homemade Cranberry Sauce
Serve this sauce in small portions. A typical serving is 2 tablespoons. This keeps calories low and lets the tart flavor shine. Spoon it on roast turkey, grilled chicken, or pork. It also works as a topping for plain yogurt, oatmeal, or cottage cheese for a healthy breakfast. For a light dessert, add a spoon to vanilla Greek yogurt and top with nuts. For a lower sugar option, use a sugar substitute and serve on a salad of mixed greens, goat cheese, and lean protein for a balanced meal. Portion control matters if you follow a low calorie or weight loss plan, so stick to small spoonfuls when you eat it with richer foods.
STORAGE & FREEZING : Easy Homemade Cranberry Sauce
Store the sauce in an airtight container in the fridge for up to 10 days. For longer storage, freeze it in small portions. Use freezer-safe containers or bags and leave room for expansion. Frozen sauce keeps well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or use it cold on salads. Freezing works well if you want to make a big batch for meal prep and use later.
SERVING SUGGESTIONS
- With roast turkey or chicken as a classic side. This adds moisture and bright flavor to a lean, high protein meal.
- On a plate with steamed vegetables and a lean protein for a balanced dinner. The sauce adds fiber and vitamin C.
- As a topping for plain Greek yogurt for a protein-rich breakfast. A small spoonful gives a tart contrast without many calories.
- On whole grain toast with ricotta for a light snack.
For a sweet pairing after dinner, a small spoon with warm apple crisp is nice. For a dessert pairing idea, try it with a rich chocolate sauce as a contrast — a small spoon of both brings sweet and tart together and keeps portions small. You can read more about a good chocolate topping to pair with fruit desserts in a recipe for hot fudge sauce.
VARIATIONS
- Healthier version: Use 3/4 cup sugar or swap to 1/2 cup erythritol or another sugar substitute to make it diabetic-friendly and low calorie. Add a splash of water if it looks too thick. This gives a lighter option and keeps the bright taste.
- High-protein or low-carb version: The sauce itself is low in protein. To keep the whole meal high protein, serve the sauce over grilled turkey breast, baked salmon, or Greek yogurt. For a low-carb sauce, use a zero-calorie sweetener like stevia or erythritol and reduce juice. This makes the sauce lower carb and more suitable for weight loss plans.
- Oven-baked or air fryer version: Toss cranberries with a bit of juice and sweetener in an oven-safe dish. Roast at 375°F for 12–15 minutes until berries pop. In an air fryer, use a small oven-safe dish and cook at 350°F for 8–10 minutes, checking often. This gives a roasted flavor and works as an air fryer or oven-baked option.
FAQs
Q: Is this cranberry sauce good for people with diabetes?
A: Yes, it can be. Use a sugar substitute or reduce the sugar to make a diabetic-friendly sauce. Use portion control and check your carb targets for the day.
Q: Can I freeze cranberry sauce?
A: Yes. Place it in freezer bags or containers. Freeze up to 3 months. Thaw in the fridge overnight before use.
Q: Is this sauce gluten free?
A: Yes. The sauce is naturally gluten free when made with the listed ingredients. Always check labels of added products like juice or sweeteners to be sure.
Q: How many calories are in a serving?
A: Calories vary by sugar amount. A small 2-tablespoon serving with the full 1-1/2 cups sugar has more calories. Use less sugar or a sugar substitute to lower the calorie count for weight loss plans.
Q: Can I make a low-carb version?
A: Yes. Replace sugar with erythritol or stevia and use less juice. This makes the sauce low carb and a better fit for low carb diets.
Q: Will the sauce thicken as it cools?
A: Yes. It will be thicker when cool. If too thick after cooling, stir in a small amount of warm water or juice to loosen it.
MAKE-AHEAD TIPS FOR Easy Homemade Cranberry Sauce
Make the sauce up to 7–10 days before you need it and store it in the fridge. This makes it great for meal prep and holiday planning. Freeze small portions for up to 3 months so you can thaw only what you need. If you plan to use the sauce on yogurt or oatmeal each morning, portion it into small jars so you can grab one in the morning for a quick high-protein breakfast when paired with Greek yogurt. The sauce also reheats quickly on the stove for 5–7 minutes, so you can revive thawed sauce easily. If you want a lighter option for meal prep, reduce sugar when you make the batch and sweeten later with a drizzle of honey or maple if you prefer.
This recipe is simple, fast, and can be tuned for health goals. It is a good staple for holiday meals and daily meals alike. Use it to add bright flavor to lean proteins and to keep your meals balanced and tasty.
Easy Homemade Cranberry Sauce
Ingredients
Method
- In a large saucepan, add the cranberries, sugar, cranberry juice, orange zest, orange juice, and cinnamon stick.
- Bring the mixture to a light boil, reduce the heat to medium-low, and let simmer for about 10-15 minutes, stirring frequently, until slightly thickened.
- Carefully remove the cinnamon stick using tongs.
- Mash the sauce to your desired consistency using a potato masher, then cover and let it sit in the saucepan until cool.
- Transfer the sauce to an airtight container and store in the refrigerator until needed.