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Cranberry Sauce

Super simple cranberry sauce recipe made with fresh cranberries, maple syrup, and orange juice! Delicious and fat-free.

  • Total Time: 20 minutes
  • Yield: 8 servings 1x


  • 2 1/2 to 3 cups fresh cranberries. Or use a 12-ounce bag of fresh cranberries.
  • 3/4 cup water
  • 1/4 cup maple syrup
  • Juice from one orange (optional).

Optional add-ins and toppings

  • 1/41/2 tsp of ground cinnamon (add-in)
  • Chopped pecans (topping)


  1. Rinse cranberries. Pick out all the nasty, squishy ones. Blah.
  2. To a medium sauce pan add cranberries, water and maple syrup. Bring to boil over medium-high heat and cook for 5-7 minutes. Stir occasionally!!!
  3. Reduce heat to medium-low, add orange juice and let cook until the cranberries pop and mixture thickens. Usually, about 10-12 minutes. REMEMBER TO STIR OCCASIONALLY!
  4. Remove from heat and let cool to room temperature. Taste and adjust sweetness to your liking. But, don’t over sweeten. Cranberry sauce is supposed to be a little tart not a sugar blob.
  5. Store in a container and chill for a couple hours in the fridge before serving. For best result, let sit in the fridge overnight.
  • Author: Shane Martin
  • Prep Time: 5
  • Cook Time: 15
  • Category: Side
  • Diet: Vegan


  • Serving Size:
  • Calories: 43
  • Sugar: 7.3 g
  • Sodium: 1.8 mg
  • Fat: 0.1 g
  • Carbohydrates: 11 g
  • Fiber: 1.3 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Keywords: vegan, cranberry sauce, side, thanksgiving, holiday, winter, fall