This homemade cranberry sauce is really simple and only has 5 ingredients: Cranberries, orange, water, honey and cinnamon. It is perfect for your holiday meals.

Annika Schimmer

Cranberry Sauce

This homemade cranberry sauce is really simple and only has 5 ingredients: Cranberries, orange, water, honey and cinnamon. It is perfect for your holiday meals.

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Cook Time 15

Total Time 15

Servings: 1 small bowl

Ingredients Method

Ingredients

2 cups cranberries (fresh or frozen)
1/2 orange
1 cup water
1 cinnamon stick
2 Tbsp honey

Method

In a saucepan bring water to a boil. Peel and cut the orange into small pieces. Wash and dry cranberries.
Add the fruits and cinnamon stick to the boiling water.
Cook on medium heat until all cranberries have popped and until it reaches your favorite consistency. Stir occasionally. Reduce temperature to medium/low if the cranberry sauce is starting to stick to the pan.
Add honey and taste. If you would like it sweeter add more honey.
Enjoy
Store for up to a week in a glassjar in the fridge or freeze.

Why you should make cranberry sauce from scratch

If there is one thing you should try once and then never buy again, it is homemade cranberry sauce. I was shocked by how easy it is. Somehow I had it in my head that it would be complicated and that I would need to add a lot of things to make it taste good. The opposite is true: five ingredients, one saucepan, fifteen minutes, and your whole house smells like the holidays.

Next time you are at the store, read the label on a can of cranberry sauce. Most brands are loaded with sugar or even high fructose corn syrup. This version is sweetened with two tablespoons of honey, which makes it refined sugar-free, gluten-free, dairy-free, Paleo and AIP.

If you are new to cooking, this is the recipe to start with. It is foolproof, it is fun to watch the berries pop, and it is a great one to make with kids.

How to adjust the sweetness

I thought I would need a lot of sweetener but two tablespoons of honey is plenty for me. It is tart, not candy-sweet, which is exactly what you want next to a rich meal. Taste it at the end and add more honey a teaspoon at a time if you like it sweeter. Maple syrup works just as well and keeps it Paleo and AIP. And if the sauce is too tart for your taste even after that, a second half of an orange, peeled and chopped, softens it without adding more sweetener.

Where to buy cranberries (and when)

Fresh cranberries are only in season for a short window, usually October through December. That is when you will find them in the produce section and at the farmers market. For the rest of the year, look in the freezer aisle. Frozen cranberries work exactly the same way in this recipe and there is no need to thaw them first.

Hot tip: Fresh cranberries disappear from the supermarket right after the holidays. Buy a few extra bags while they are in season and freeze them. They keep for a year and you can have this sauce in July.

Recipes that taste even better with a spoonful of cranberry sauce

Of course this sauce is a Thanksgiving classic, but most hearty winter meals are better with a little bit of it on the side. And it makes a great fruit spread. A few ideas:

5 minute grain-free oatmeal (AIP) – a spoonful on top instead of jam.
Fluffy Paleo pancakes – spread it on like a compote.
Crepes (AIP) – use cranberry sauce instead of the berry compote.
Herb-roasted chicken (AIP) – the small-Thanksgiving main.
Baked apples (AIP) – fill them with cranberry sauce instead of jelly.
Rosemary crusted lamb chops (AIP) – for Christmas dinner.
Cranberry chicken liver pâté – serve them side by side on a board.

Cranberry sauce FAQ

Is this cranberry sauce AIP compliant?

Yes, as written. Cranberries, orange, water, a cinnamon stick and honey are all allowed in the AIP elimination phase. Honey and maple syrup are the AIP sweeteners of choice in small amounts, and two tablespoons for a whole batch is small. There is no seed-based spice in it, so you do not need to swap anything.

Can I use frozen cranberries?

Absolutely. Add them straight from the freezer. They take a couple of minutes longer to start popping, that is all.

How far ahead can I make it?

Up to a week ahead in a glass jar in the fridge. It thickens as it cools, so if you want it looser on the day, stir in a splash of water or orange juice and warm it gently. It also freezes well for three months. I always make a double batch and freeze half.

Why is my cranberry sauce bitter?

Usually the orange. If you leave a lot of the white pith on, or if the peel goes in, the sauce turns bitter. Peel the orange properly and use only the flesh. Overcooking can do it too, so take it off the heat as soon as the berries have popped and the sauce coats a spoon.

Can I make it without honey?

Yes. Use maple syrup one to one, or leave the sweetener out completely and let the orange do the work. It will be tart, which some people love next to turkey. Honey should not be given to babies under one year old.

More Thanksgiving recipes

Grain-free stovetop stuffing (Paleo)
Mom’s special gravy (AIP)
Roasted sweet potatoes and Brussels sprouts (AIP)
Butternut squash sweet potato soup (AIP)
Delicious apple crisp (AIP)
Paleo and AIP holiday desserts – the dessert table

For the full menu, see all of my AIP Thanksgiving side dishes in one place. This recipe is also part of my holiday cookbook ENJOY, which has a complete Thanksgiving menu with pumpkin pie, collard greens, cauliflower mash and more.

Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. And as always, don’t forget to tag me in your food pictures on Instagram. Happy cooking! ~Annika

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Homemade Cranberry Sauce (AIP, Paleo)