This healthy cranberry sauce recipe uses only 4 ingredients. Enjoy it guilt-free as it’s naturally sweetened. You will also have the option to make a side of cranberry juice following the directions below.
I rarely blog basic recipes. However, this one is written to the request of my 14-year-old son Logan. He loves my homemade cranberry sauce so much that he wants to be able to replicate it when he grows up. My version is extremely simple and keeps our health in mind. It is not too sweet and doesn’t use refined sugar. Watch the video below for how easy it is to make this recipe.
Healthy Cranberry Sauce Ingredients
- Fresh Cranberries
- Water
- Maple Syrup
- Cinnamon Powder
Making a Cranberry Juice at The Same Time
If you are a fan of the cranberry juice detox, make an extra glass of cranberry juice at the same time!
But it is optional, of course. Those cranberry juice recipes that ask to discard the cooked berries sound quite wasteful to me. I like to make a side of cranberry juice when I am already cooking a batch of cranberry sauce. Because I am making a small serving of the juice, it really won’t take away from the tartness of the sauce very much.
Cranberry juice is full of antioxidants, aids in kidney detox, and is especially good for women for preventing UTI. I drink my hot cranberry juice unsweetened for all the benefits without additional sugar.
Storage
Unfinished cranberry sauce should be kept in an airtight container. Store in the fridge for up to 7 days, or in the freezer for up to 3 months.
The cranberry juice is meant to be consumed fresh, as the recipe makes only 2 cups. If you want less juice, I recommend reducing the amount of juice yield by adding less water. If unfinished, store in an airtight container in the fridge for up to 5 days.
Related: More Tasty Holiday Recipes You Will Love
- Lobster Cakes (Gluten-Free, Keto)
- Balsamic Glazed Brussels Sprouts with Bacon
- Gluten Free Orange Cranberry Coconut Scones
- Easy Chicken Liver Pâté (Keto, Paleo, Whole 30)
- Turmeric Roasted Spatchcock Chicken
- Leftover Turkey Carcass Broth
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
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Healthy Cranberry Sauce + Detoxing Cranberry Juice
Ingredients
- 2 pounds fresh cranberries
- 2 cups water plus 2 more cups of water if making cranberry juice
- 3/4 cup maple syrup
- 1/2 teaspoon cinnamon powder
Instructions
- Combine water and fresh cranberries in a large pot. Add extra 2 cups of water if you want to make a side of cranberry juice.
- Bring the pot to a boil over high heat. If you added extra water in step 1, then use a ladle to remove 2 cups of juice from the pot into a cup; otherwise, skip to step 3. Drink the cranberry juice immediately, or let it cool and store in the fridge in an airtight container to consume within 5 days.
- Add maple syrup and cinnamon into the pot. Turn the heat down so that the mixture is just simmering. Let it cook for 15 minutes, stirring occasionally, until the liquid is reduced and cranberries have bursted and the sauce has thickened.
- Turn off the heat. Serve the cranberry sauce immediately, or let it cool and transfer into airtight containers to store in the fridge for up to 7 days, or in the freezer for up to 3 months.
Video
Nutrition
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