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Homemade Cranberry Sauce

I feel like cranberry sauce is always an afterthought on Thanksgiving. Most people pass up the suspicious looking blob from a can, but this homemade cranberry sauce will draw a crowd! It’s SO easy and so fresh, you’ll never go back to the canned stuff again…mark my words!

Side Note: There are so many yummy recipes that call for cranberry sauce. I’ve even been putting it on toast with dairy-free cream cheese!


12 oz fresh organic cranberries, rinsed

1 cup coconut sugar

1/3 cup water

2- 2 inch slices of orange zest

1 cinnamon stick

1/4 tsp all spice

1/4 tsp ground nutmeg


-In a medium pot over medium-high heat, combine water, cranberries, and coconut sugar. Stir to blend.

-Bring mixture to a boil.

-Reduce to a simmer, then add in orange zest, cinnamon stick, all spice, and ground nutmeg. Stir to blend.

-Simmer for 10 minutes, stirring occasionally. Cranberries will begin to pop and burst.

-Remove orange zest and cinnamon stick, and discard.

-Using a potato masher or garlic press rocker, gently mash the cranberries. If you prefer chunky sauce, leave some cranberries unmashed. If you prefer a smooth sauce, use an immersion blender until smooth.

-Turn off heat, and leave uncovered for 20 minutes, or until sauce starts to thicken.

-Store in an airtight container in the refrigerator.

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