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    Home » Vegetarian

    Healthy Homemade Cranberry Sauce Recipe

    Published: Nov 24, 2020 · Modified: Nov 14, 2024 by Mariah Knight

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    Homemade Cranberry Sauce deserves a spot on your Thanksgiving table! It's simple, easy, and so good!

    Overhead shot of cranberry sauce with serving spoon inside.
    Jump to:
    • What makes this Cranberry Sauce Recipe Healthier?
    • Ingredients & Notes
    • Step by Step Instructions
    • Frequently Asked Questions
    • Storing and Serving your Homemade Paleo Cranberry Sauce
    • Want more recipes?
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    What makes this Cranberry Sauce Recipe Healthier?

    Traditional Cranberry Sauce has a lot more sugar than what I used in this recipe. (About 20+ grams compared to 10 grams.) I love using coconut sugar because it's a less processed, lower glycemic sugar option. I also love juicing a fresh orange instead of using orange juice! It's fresher, and less processed.

    Ingredients & Notes

    • Cranberries - I prefer using fresh, but frozen works too!
    • Filtered Water - Water helps to simmer the cranberries - I promise it will thicken up!
    • Coconut Sugar - You can use regular sugar if you don't have coconut sugar! You can also use Lakanto Monkfruit if you want to make this recipe sugar free.
    • Fresh Squeezed Orange Juice - You can also add the orange into a blender to puree it! Juice or puree from one orange works best. (About ½ cup.)
    • Salt - Just a pinch of salt to bring out all the flavor!
    Large spoonful of homemade paleo cranberry sauce.

    Step by Step Instructions

    1. Start by adding your water, fresh orange juice, and cranberries to your sauce pan. Cover it, and bring to a boil.
    2. Once it's boiling, remove the lid and turn down to medium/low heat. Then stir in your coconut sugar and salt. (If you want to add any cinnamon or nutmeg, you can add it in now!)
    3. Let the mixture simmer for about 15 minutes with the cover off, stirring occasionally. The cranberries should start to pop and break down.
    4. Once it has thickened up, you can slowly stir in your arrowroot starch. If you add it all at once, it will clump up. Stir until it's fully combined, then turn off the heat.
    5. Transfer the sauce into a glass container, and let sit on the counter until it's mostly cooled. Place a cover on the glass container, and store in the refrigerator until you're ready to serve! It will thicken up more once it chills.
    6. Top with fresh orange zest when you're ready to serve!

    Frequently Asked Questions

    Can you use frozen cranberries instead of fresh?

    Yes! Fresh or frozen will work for this recipe. Frozen will just take a little longer to cook down.

    Can I make this Cranberry Sauce sugar free?

    Yes, you can use Lakanto monkfruit as a sugar alternative! I wouldn't recommend not adding any sugar because the cranberries are very tart!

    Can I add spices to my Cranberry Sauce?

    Yes! I like keeping it simple, but you can simmer the sauce with cinnamon sticks, or sprinkle in a little cinnamon or nutmeg at the end!

    Do I need arrowroot starch for this recipe?

    No! I like adding in a little to help it thicken up a bit more, but it will naturally thicken up once it chills.

    Spoon scooping out cranberry sauce.

    Storing and Serving your Homemade Paleo Cranberry Sauce

    After your cranberry sauce cools, it's time to refrigerate! (It will thicken as it cools.) Store your Cranberry Sauce in an airtight glass container in the refrigerator. It will last about 5 days.

    You can also freeze your cranberry sauce for a couple months! I also make a double batch so I can have some in January when I'm craving Thanksgiving food.

    To defrost, just leave your frozen cranberry sauce in the refrigerator for about 24 hours. I like to serve mine chilled, but you can also heat it up in a sauce pan if you want it hot!

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    Spoon scooping out homemade cranberry sauce.

    Healthy Homemade Cranberry Sauce

    Homemade Cranberry Sauce deserves a spot on your Thanksgiving table! It's simple, easy, and so good!
    5 from 1 vote
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    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 62 kcal

    Equipment

    • Sauce Pan
    • Large Spoon

    Ingredients
      

    • 12 Ounces Cranberries You can use fresh or frozen! (About 4 cups.)
    • 1 Cup Filtered Water
    • ½ Cup Coconut Sugar Add more if you like it sweeter!
    • 1 Orange, Juiced Or about ½ cup orange juice.
    • ¼ Teaspoon Salt

    Instructions
     

    • Start by adding your water, orange juice, and cranberries to your sauce pan. Cover it, and bring to a boil.
    • Once it's boiling, remove the lid and turn down to medium/low heat. Then stir in your coconut sugar and salt. (If you want to add any cinnamon or nutmeg, you can add it in now!)
    • Let the mixture simmer for about 15 minutes with the cover off, stirring occasionally. The cranberries should start to pop and break down.
    • Once it has thickened up, you can slowly stir in your arrowroot starch. If you add it all at once, it will clump up. Stir until it's fully combined, then turn off the heat.
    • Transfer the sauce into a glass container, and let sit on the counter until it's mostly cooled. Place a cover on the glass container, and store in the refrigerator until you're ready to serve! It will thicken up more once it chills.
    • Top with fresh orange zest when you're ready to serve!

    Notes

    Frequently Asked Questions

    Can you use frozen cranberries instead of fresh?
    Yes! Fresh or frozen will work for this recipe. Frozen will just take a little longer to cook down.
    Can I make this Cranberry Sauce sugar free?
    Yes, you can use Lakanto monkfruit as a sugar alternative! I wouldn't recommend not adding any sugar because the cranberries are very tart!
    Can I add spices to my Cranberry Sauce?
    Yes! I like keeping it simple, but you can simmer the sauce with cinnamon sticks, or sprinkle in a little cinnamon or nutmeg at the end!
    Do I need arrowroot starch for this recipe?
    No! I like adding in a little to help it thicken up a bit more, but it will naturally thicken up once it chills.

    Storing & Serving Cranberry Sauce

    After your cranberry sauce cools, it's time to refrigerate! (It will thicken as it cools.) Store your Cranberry Sauce in an air tight glass container in the refrigerator. It will last about 5 days. You can also freeze your cranberry sauce for a couple months! I also make a double batch so I can have some in January when I'm craving Thanksgiving food. To defrost, just leave your frozen cranberry sauce in the refrigerator for about 24 hours. I like to serve mine chilled, but you can also heat it up in a sauce pan if you want it hot!

    Nutrition

    Serving: 1gCalories: 62kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 95mgPotassium: 66mgFiber: 2gSugar: 10gVitamin A: 62IUVitamin C: 14mgCalcium: 10mgIron: 1mg
    Keywords cranberry sauce, healthy cranberry sauce, low sugar cranberry sauce, paleo cranberry sauce, thanksgiving cranberry sauce
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Mel

      February 16, 2021 at 7:20 pm

      5 stars
      One of my favorite thanksgiving recipes!

      Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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