Let’s talk about cranberry sauce! It’s the neglected, afterthought condiment of Thanksgiving, but no holiday table is complete without it. Cranberry sauce adds a very necessary burst of sweet-tart flavor and ruby red color to an otherwise beige meal.
This naturally sweetened cranberry sauce recipe is much prettier than store-bought, not to mention extra delicious thanks to the honey or maple syrup.
Plus, this homemade cranberry sauce couldn’t be easier to make. It’s ready in about 10 minutes. If you need a quick and easy Friendsgiving option, sign up for the cranberry sauce!
Here’s what you’ll need to make this cranberry sauce recipe:
- 1 bag of fresh cranberries
- Honey or maple syrup
- Water
- Zest from one orange, or orange juice
…and a pot to cook it in. That’s it.
Watch How to Make Cranberry Sauce
Naturally Sweetened vs. Conventional Cranberry Sauce
There is something fantastically retro about a gelatinous, shimmering cylinder of canned cranberry sauce on a plate. I’ve always wondered when we started buying cans of cranberry sauce instead of making it themselves. Did we experience a fresh cranberry shortage in the 50s? Maybe fresh cranberries weren’t readily available back then?
Fortunately for us modern Americans, grocery stores are overflowing with cranberries this season. I picked up a can of cranberry sauce at the grocery store recently and glanced at the list—cranberries, followed by high fructose corn syrup, and that’s about it. High fructose corn syrup is heavily processed, flavorless sweet stuff that I try to avoid, and I know you all do, too.
Most homemade versions call for about a cup of white sugar. Today, I thought I would offer you a more nutritionally redeeming, naturally sweetened option that calls for 1/2 cup of honey or maple syrup.
Uses for Leftover Cranberry Sauce
- Swirl leftover sauce into yogurt with granola.
- Dollop it into your oatmeal (like this).
- Spread it onto toast topped with almond butter or goat cheese (like this).
- Basically, treat it like jam.
Please let me know how this cranberry sauce turns out for you in the comments. If you have any other fun ways to use up your leftover sauce, I’ll add them to the list.
Looking for more Thanksgiving recipes? Check out my roundup here.
Naturally Sweetened Cranberry Sauce
- Author:
- Prep Time: 2 min
- Cook Time: 8 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
This naturally sweetened cranberry sauce recipe is made simply with fresh cranberries, honey or maple syrup and orange zest! It’s easy to make and tastes amazing, too. Recipe yields about 2 cups cranberry sauce.
Ingredients
- 12 ounces (1 bag) fresh cranberries
- ½ cup honey or maple syrup
- ½ cup water
- Zest of 1 medium orange*, preferably organic (about 1 teaspoon)
- Truly optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
Instructions
- First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
- In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
- Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
- The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.
Notes
Recipe adapted from my cranberry crostini.
Make it vegan: Use maple syrup instead of honey.
Prepare in advance: You can make this sauce up to 2 days in advance. Cover and refrigerate, then let it warm to room temperature before serving.
*How to remove zest: I use a Microplane grater (affiliate link) which easily removes the zest. You could also use the fine holes of your box grater. If you want to simplify, skip the zest and stir in ¼ cup orange juice instead.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Megan Houser
We’ve made this recipe now for a couple of years at Thanksgiving. Delish!
★★★★★
Kate
I’m happy to hear that! Thanks for letting me know, Megan.
Sharon Story
I have always been skeptical of veering away from traditional cranberry recipes. This one however is going to be my new normal! It is absolutely delicious, I made it with the maple syrup because it’s what I had on hand and while I was fearful it would still be way too tar,t it was spot on perfect balance. Thank you so much for the recipe
★★★★★
Jeni
Thank you so much for your wonderful healthful recipes! I’ve loved every one we’ve tried and they are all becoming staples in my house. You think like me only I’ve never had the time to experiment much in the kitchen and when I do it doesn’t turn out well. Looking forward to trying this one tomorrow. Making your pecan pie today! Thanks!
Emily
Best cranberry sauce recipe I’ve tried!
Love that there isn’t any white sugar in this- I added around 1/3 cup honey/maple syrup and it came out at just the right sweetness for me. Super easy to make, truly the best success I’ve had at making cranberry sauce. Definitely my new go-to recipe for it!
★★★★★
Kate
Hooray! Thanks for sharing, Emily.
Loretta
Perfect and so easy! I followed the recipe using maple syrup and a squeeze of orange juice at the end and think it’s fantastic! Can’t wait to serve it tomorrow! Thanks!
★★★★★
Josten Fish
Absolutely delicious! Plus, so easy and simple!!
★★★★★
lisa
First time I’ve made homemade cranberry sauce and WOW! This recipe is easy and delicious!! I followed directions using maple syrup, orange zest and a little fresh squeezed orange juice and it is fantastic. Will use this recipe again and again and can’t wait to use leftover with brie! Thank you Kate!
★★★★★
Joss
Ohhhh I gotta go get me some Brie now. Haha sounds delicious
★★★★★
Lewis
Will this recipe work if you to make a big canned batch? How long will it keep?
Many thanks!
Rose
Loved this cranberry sauce! It’s tangy and not too sweet. I added slightly less than the 1/2 c of honey and it turned out great. It will be my forever go-to Thanksgiving cranberry sauce. Thank you!
★★★★★
Jodi René
I make this recipe every year for my family thanksgiving gathering. Everyone loves it, and it’s so easy to make. My favorite way to prepare it is with Canadian maple syrup. So delicious!
★★★★★
Lisa
This recipe is delicious! My family and I absolutely loved it this Thanksgiving! However I am going to be picky about the word “naturally sweetened.” White sugar and corn syrup are “natural,” too. And there is no nutritional advantage to using honey or maple syrup in place of traditional sugar. Honey, maple syrup, and other sweeteners turn to glucose in your body just like white sugar does. In fact, honey and syrup are slightly more densely caloric than white sugar. There is nothing wrong with using sugar (in any of its many forms, including honey and maple syrup) to sweeten some foods! But as a nutritionist I feel compelled to take any opportunity can to dispel myths about “healthier” sugars.
★★★★★
Calliopi
Not all sugars are the same(previous comment). Some are a better choice than others. Just rate the recipe please.
This recipe is delicious and I prefer it with honey or maple syrup.
Thanks for a great recipe once again.
★★★★★
D
This is not true about sugars being the same. Refined sugars are really bad for the body, especially white sugar, whereas maple syrup is full of antioxidants and is actually good for you. Honey has all sorts of immune boosting goodness too. Sugar has none of that. Corn syrup is the worst sweetener you can put in your body.
★★★★★
Jen
Thanks for the extra information about glucose in regard to white sugar versus honey or maple syrup.
While it’s true honey and maple syrup are more than ‘sugar’, it is important that, when comparing sweeteners, to understand glucose is glucose no matter what form it starts out as.
Natural is best and that includes ye olde sugar which sweetens without adding unwanted flavors to your recipe. The key is moderation in use. Too much anything is never good.
Church St. Lady
I used honey, 100% cranberry juice, orange juice concentrate, then stevia drops and arrowroot starch in cranberry juice to end up with a thin sauce that was good but not very sweet or thick. I would use more honey and concentrate next time. Thanks for sharing.
★★★
Kate
Hi, this is best as written. I hope you make it again and love it!
Hayley
Just prepped this ahead today for Christmas Day dinner & snuck a taste. It’s perfectly tart & sweet at the same time. My cranberry-sauce-loving-mother/host is going to love it :)
★★★★★
Kate
Hooray! Thanks for sharing, Hayley.
Jane
I have made this twice and it is always a hit. I use 1/4 cup each of honey and maple syrup. Always include the orange zest with the juice from that orange. This is the best cranberry sauce I have made.
★★★★★
Kate
Thank you for sharing, Jane!
Angelli
Delicious! I used only 1/4 cup of honey, and it was perfect.
★★★★★
Kate
Thank you for your review, Angelli!
Crystal Forrest
Love this! Use it regularly on salads and it’s such a healthier option. Thank you!
★★★★★
Kate
You’re welcome, Crystal!
Julann
I really appreciate that you share with others!
★★★★★
Sophie
Very good recipe with fresh cranberries and naturally sweetened !! Made it for Thanksgiving today and people thought there was sugar inside !!
★★★★★
Azure
Is this recipe good for canning?
Kate
It’s not meant for canning.
Nancy Martinez
I’m American but living in Quebec. I tried celebrating Thanksgiving in October for the first time this year and made this recipe. It is delicious! Even my hubby, who has issues with my giving him healthier versions of what he was used to growing up here in Canada, loved it! I loved that it wasn’t too sweet and really let the tartness of the cranberries shine!
Elaine B Hack
I prepared the recipe and enjoy it. Now, I think I would like to make it a little less tart-since it has already set, if I want to add more honey, do I have to heat the sauce to do so?
Kate
Hi Elaine! You could try mixing it in and see what that does. I don’t typically recommend reheating once its cooled unless going to be consumed right away.
Abbie
L.O.V.E. this recipe! I’ve been preparing it every Thanksgiving for about 3 years now. Will never, ever, ever resort to canned (or any other recipe), this is a keeper!!!
Thank you so much for posting this amazing recipe!
Kate
I’m excited you love it, Abbie!
Anne
Can you freeze this ahead of Thanksgiving? If so, what steps do I take to prep day of?
★★★★★
Kate
Hi! I haven’t tried it, but I think it may work. I don’t know if you would need to alter the steps.
Janet Mangrum
Made the cranberry sauce recipe split the honey and maple syrup 1/4 cup each. Also added 1/4 tsp coriander. Turned out perfect!
Have fun making a mess in your kitchen.
Thanks-Kate
Janet
Susan Bremer
This recipe looks great and I will most definitely make it for our Thanksgiving feast.
★★★★★
AJ
Thank you so much. I cannot have sugar and yet I love cranberry sauce! This will be a holiday go to recipe for me.
★★★★★
Emily A. Boyd
This tastes so much better than cranberry sauce made with white sugar. The sweetness has a deeper flavor. I didn’t have oranges or orange juice so I used clementines for zest and juice. It turned out great. Thank you for another terrific recipe.
★★★★★
Carolyn Harper
What do you think about using lime juice instead of orange?
Kate
Hi! It may be more on the tart side. I love orange here.
Jennifer H
This looks yummy! Do you think I can use a bag of frozen cranberries instead of fresh cranberries?
★★★★★
Kate
Hi Jennifer, I think you could!
Rose Fagan
delicious!! I used honey. Thank you!
★★★★★
Kate
Glad to hear it! Thank you, Rose.
Dianne
I plan to make this for Thanksgiving – which is better flavor for this recipe – the honey or maple syrup?
Kate
Hi Dianne, they are truly both delicious so I can’t say there’s a clear winner! You can’t go wrong here.
Judy Mills
I used 1/2 cup water and 1/2 cup maple syrup. To test, we tasted a spoonful with cinnamon, and then we tasted a spoonful with orange juice. We preferred the OJ. We then added 1/4 cup of OJ to the pot. It’s amazing! I had no idea it would be so easy. I thought cranberry sauce had to come from a can.
★★★★★
Kate
Thank you, Judy! So glad you like this recipe!
gina son
I love this healthy maple syrup or honey version of cranberry sauce. My family has diabetics and people with other health problems so this is just perfect for tomorrow. Also, this is really easy to make! Thanks so much for this recipe!
★★★★★
Kate
Thank you, Gina! Wishing you a warm and healthy Thanksgiving!
Barbara
Wow! This recipe for Cranberry Sauce is pretty much what I have been making every year for Thanksgiving! I especially like the addition of orange zest; it added just the right amount of zip. I can’t wait to taste it again when it has cooled and is ready for my T. table.
Thanks for sharing this, Kate.
Barbara
★★★★★
Kate
Excellent! I’m so glad to hear it. Happy Thanksgiving, Barbara!
Lauri Coffman
Just made this 11/25/20!! Love it!! Made exactly as recipe stated! Turned out great!!! Thank YOU!!
★★★★★
Maggie
At first I was confused because nothing was happening to my berries. I had to cook mine on M and for a bit longer than 10 minutes, but I made as directed other than that with the zest and juice from the orange. SO GOOD. This will be my go-to recipe!
★★★★★
Kate
I’m glad it turned out for you!
Gina Q
I made this last night for thanksgiving (today) and OMG!! I almost ate half of it last night soooo good. This will def be a staple outside of thanksgiving, love how easy and guilt free it is :) Thank you for sharing !
Claire
Thank you so much for this amazing recipe!
★★★★★
Kate
You’re welcome, Claire!
Joanne
This sauce is awesome and so easy, thanks a million Kate!
★★★★★
Avery McGinn
I love this cranberry sauce. I backed off a bit on the maple syrup (1/3rd of a cup instead of a 1/2.) The orange zest and the maple syrup add just the right accents to tantalize the taste buds with that special something. Hooked!
★★★★★
Kate
Thank you for reporting back, Avery! I appreciate you taking the time to review.
Veronica
So good and easy! I’m finished with canned cranberry sauce forever now
★★★★★
Lynda Barry
This was delicious. Even the texture was better than when made with sugar. This would go well with so many things
★★★★★
Cynthia L Kondziela
Made this yesterday (Thanksgiving). Absolutely loved it, as did my family. I used the zest of an orange and added a bit more syrup for extra sweetness. This is an easy, clean recipe that will be my go to cranberry sauce from now on. Thank you!
★★★★★
Kate
Wonderful to hear, Cynthia! Thank you for taking the time to review.
Toby Montezuma
Mmm, made this again, it has become my go-to and it always disappears. I used the maple syrup to make it vegan (maybe “vegan” should be in the title?), and added 1/2 cup of orange juice squeezed fresh off the tree . I didn’t correctly read the instructions this time, and blended cinnamon and nutmeg before adding the cranberries, because I had in mind stirring and blending them into the liquid. It worked well! And it is all already gone :-)
★★★★★
Jennifer
I made this for Thanksgiving 2020 and it was amazing!
★★★★★
Kate
I’m excited you loved it, Jennifer!
Joss
Soooooo good. I’ve never been a cranberry sauce type person for thanksgiving but this year we cooked a turkey and I wanted to go all out so I did this recipe and was so surprised at how good it was. I actually put some leftover cranberry sauce on my chocolate chip waffles this morning and it was delicious! Definitely saving this recipe. I wonder though, could you freeze this?
★★★★★
Stephanie
Hi, excited to try this recipe. I have frozen cranberries that need using up. Can I substitute frozen/thawed crans for the fresh?
Kate
Hi! that could work. Let me know what you think, Stephanie!
Stephanie
I made this last night with frozen cranberries in case it didn’t turn out, then I would have time to re make for Christmas dinner. I used honey and then added some maple syrup. Next time I will use just maple syrup! But the sauce itself turn out nicely! I thawed the berries in water and let them sit in a strainer after for a bit to allow water to be strained out. I had to boil a little longer to get the saucy consistency I wanted. It tastes great! We will see if it lasts until Christmas, I may need to make more regardless
★★★★★
Kate
Thank you for reporting back, Stephanie! I appreciate your review.
kelsey
I love this recipe. I use it every year and I didnt even used to like cranberry sauce! and its super simple
★★★★★
Kaylene
What a great recipe! I’m dramatically reducing/eliminating sugar so raw honey was a perfect solution for Christmas dinner. I added the OJ and zest which always pairs nicely. Thank you!!
★★★★★
Jeannie Rivera
Wonderful recipe. I paired it with a pot pie and it has just the right amount of tartness to help cut through some of the richness of the cream and buttery crust. Thanks so much!
Rhonda
Perfect for my husband’s new heart-healthy diet after quadruple bypass surgery. Tasty and easy.
★★★★★