Orange-Cranberry Sauce

Orange Cranberry Sauce

Can we have a real moment here?  I’m posting my favorite cranberry sauce recipe (sans the refined white sugar) but I’ve got nothing to compare it to!  I’ve never tasted cranberry sauce out of a can, or made another recipe.

And it’s not because I’ve always been a foodie.  If you know my journey, you know I’m a recovering “picky eater,” and something that jiggles when the table moves is most definitely classified under “gross” in my book.

But what I’ve learned is there’s always a way to make something taste better, and even look more appealing to the eye. You just gotta try it out!

Here’s the thing about cranberries.  They are beautiful. They are strong.  They are bold.  And sometimes, they can be overbearing.  (It’s a personal thing, here).

I love the addition of the orange and a dash of cinnamon!  It’s like memories are tucked away in the jelly-like substance.  Something about nostalgia this time of year?  Love it 🙂

This recipe really doesn’t take long or much effort to make, but y’all know me–I wouldn’t be able to sleep unless I told you WHY it’s better to make your own rather than buy from a can.

But I’m also practical–I won’t reinvent the wheel if someone else has already explained it.  So head on over here and read Food Babe’s article and read about some bad stuff in the traditional cranberry sauce.  (Plus you can check out her recipe–which adds a few things–I’ve tasted it, and it’s delicious too!)

Even many homemade recipes call for a cup of white sugar! Ouch!  While maple syrup is still sugar, it’s a much better option than a whole cup of white sugar!

Try serving this orange-cranberry sauce at your Thanksgiving table this year, and see what you think 😉  My opinion is something made with love & fresh ingredients is always better!


I prefer less cranberries in my cranberry sauce so I used 8 oz, but a regular 12 oz bag would work in this recipe too, and would have more chunks of cranberries.  It’s up to you 🙂


Orange-Cranberry Sauce
  • ½ cup freshly squeezed orange juice
  • ¾ cup maple syrup
  • ½ teaspoon grated ginger
  • 1 8 oz (or 12 oz depending on how much cranberry you want) bag of fresh cranberries
  • 2 dashes of cinnamon
  • orange zest (optional)
  1. Add all ingredients in a medium saucepan and bring to a boil over high heat, stirring constantly.
  2. Reduce heat to medium-low and cook for 12-15 minutes until desired consistency.
  3. Remove from heat and let cool for 15 minutes.
  4. Transfer to a glass jar and refrigerate for 4-6 hours before serving.


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