My Simple Cranberry Sauce recipe is a great addition to a holiday dinner, and there is no refined sugar! This recipe only has a few ingredients, making it easy to quickly create a homemade cranberry sauce!
Some cranberry sauce is too sweet in my opinion and the cans you can buy in the store use cane sugar. It does not take long to make your own cranberry sauce and I think it tastes a lot better. My recipe uses honey and coconut sugar to sweeten the cranberries but doesn’t overpower them. You get a great taste of the cranberries which pairs well with a turkey, roast, or other main dishes.
For the cranberries I used fresh organic cranberries from the grocery store. This recipe uses 12 oz of cranberries, so pay attention to how much is in the bag, you might need two of them. Remember to wash the cranberries before adding them to the pot. Don’t worry about drying them since water is also added to the recipe.
The recipe also has a hint of orange for a great flavor. I used organic orange extract or flavor in order to reduce the sugar and make things easier. Many recipes will call for orange juice, but the orange juice you can buy at the store typically contains cane sugar. Orange extract is a great addition to your pantry, and I always have some on hand. I use it for many baked items, including holiday baking!
You can find my Simple Cranberry Sauce recipe below. Since nothing is rising, the same recipe can be used for high altitude and sea level. The one difference you might find is the time it takes to boil the water and thicken the sauce. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
Simple Cranberry Sauce (no refined sugar)
- 12 oz fresh cranberries
- 1/2 cup water
- 1/4 cup coconut sugar
- 1/2 cup honey
- 1/8 tsp orange extract or flavor
- Wash your cranberries and add them to the saucepan. Don't worry about drying them, just try to shake off any excess water.
- Add the water, coconut sugar, honey, and orange extract to the saucepan and quickly mix everything together.
- Place the saucepan on your stove and turn it to medium heat. Cover the saucepan and wait for it to boil.
- Once it is boiling, simmer for about ten minutes with the lid on, or until it is easy to break the cranberries apart. Stir occasionally while it is simmering.
- Remove the lid and continue to simmer for a few minutes while stirring occasionally. Try to break up the cranberries while it is cooking. The sauce is ready once it has thickened up a bit and there is some lag when you drag a spoon across the bottom of the saucepan.
- Remove the saucepan from the heat and let it cool. Serve immediately or store in the refrigerator in an airtight container. The cranberry sauce should last up to 10 days in the refrigerator.