Homemade Fresh Cranberry Sauce with Maple, Orange and Ginger

If you are looking for a stellar homemade fresh cranberry sauce recipe, then you’ve come to the right place. This bright and flavorful cranberry sauce strikes the perfect balance between tart and sweet. It is also quick and easy to make, and pairs incredibly well with a variety of meals!

That said, it’s a shame if you think cranberry sauce is just for turkey or Thanksgiving. We love to make and enjoy this fresh cranberry sauce recipe whenever cranberries are in season. When you see them available fresh in the grocery store, snag some! Whole fresh cranberries can often stay good in the refrigerator for nearly 2 months and up to a year in the freezer.

Did you know?

In addition to being dang tasty, cranberries are so good for your health that they’re considered a superfood! In fact, research has linked the nutrients and high antioxidant levels in cranberries to a lower risk for both urinary tract infections (UTI) and cardiovascular disease, the prevention of certain types of cancer, decreased blood pressure, and a stronger immune system. Even more reason to enjoy fresh cranberry sauce more often than just the holidays!

Okay, enough chitter-chatter. Let’s get cooking. 

INGREDIENTS

• One 12-ounce of bag fresh cranberries
• 1/4 cup of maple syrup. No maple? Double the sugar below.
• 1/4 cup of brown sugar or coconut sugar. It’s okay to substitute with white sugar if that is all you have, but we prefer using brown.
• 1/8 tsp ginger powder or 1 tsp of fresh grated ginger
• One organic, ripe, medium-large orange. You’re going to use both the juice and zest. Going organic is always awesome, but especially important if you’re using the rind of the citrus.
• Water. Enough to make 1 cup of liquid total, including orange juice (for example: 2/3 cup of water and 1/3 cup fresh orange juice)
• 1/8 tsp of cinnamon or 1 cinnamon stick
• Optional: a pinch of allspice

Please note that we usually double this recipe – so that is what you’ll see in the photos. In my opinion, the more fresh cranberry sauce, the merrier. A double batch is highly suggested for large gatherings or if you want leftovers, which you can also freeze and enjoy later.

INSTRUCTIONS

1. Wash the fresh cranberries. Discard and compost any smashed or bruised ones.
   
   
2. Wash and zest the orange first, and then juice it. It is much easier that way.
   
   
3. Add the fresh-squeezed orange juice to a liquid measuring cup, and then top it off with water until you reach one cup of liquid total.
   
   
4. Combine all of the called-for ingredients in a saucepan on the stove.
   
   
5. Bring the pot to a low boil, allow to boil for just a couple of minutes, and then reduce to medium-low heat to simmer. The cranberries will begin to pop and combine. 
   
   
6. Continue cooking on a medium-low heat for about 15 minutes, until around half of the cranberries have popped and reduced. We prefer our cranberry sauce a bit chunky! Note that the cranberry sauce will seem runny while it is still on the stove, but don’t worry! It thickens significantly as it cools. For an even thicker, smoother, jam-like cranberry sauce, continue to simmer and reduce the mixture a few minutes longer. Allow more of the cranberries to pop and “melt”.
   
   
7. Remove from heat, allow to cool, serve and enjoy! Use your fresh cranberry sauce within 10-14 days when stored in the refrigerator, or freeze leftovers to enjoy for months to come.

Ways to Use Fresh Cranberry Sauce

While the traditional uses for fresh cranberry sauce are more than welcome, I also encourage you to think outside the box! We love to add cranberry sauce to plain yogurt with granola, in oatmeal, on toasted homemade sourdough bread like jam, with grilled cheese sandwiches, or in the place of chutney on a holiday cheese board. 

Or, try mixing a spoonful with some olive oil and balsamic vinegar to create a wonderful homemade salad dressing! I know many people enjoy fresh cranberry sauce with desserts such as cheesecake or vanilla ice cream, along with a variety of meat dishes too.

Recently we served this fresh cranberry sauce with a platter of garlic and herb smashed potatoes (below), and it was nothing short of smashing. It is also excellent on top of sourdough pancakes, or even drizzled on top of our sourdough focaccia (along with brie and rosemary) before baking.

Drooling yet?

I hope you love this recipe as much as we do. If you give it a try, please come back and let us know how you liked and used it with a review – and share or pin this post! How do you like to eat your cranberry sauce? If you’re looking for more holiday recipe ideas, check out this article: 20+ Satisfying Vegan and Vegetarian Holiday Recipes that Everyone Will Love. It includes our favorite mushroom gravy, sourdough stuffing, balsamic and herb roasted brussels sprouts and more!