Cranberry Sauce

The Best Thanksgiving Side Dish

Cranberries with orange and cinnamon

Ready in 15 minutes Servings 2 cups


  • 12 oz bag of fresh cranberries
  • ¾ fresh orange juice from 2 navel oranges
  • ½ cup maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Dash of fine sea salt
  • Dash of nutmeg (optional)


  1. In a saucepan over medium high heat add the cranberries, orange juice, maple syrup, cinnamon and nutmeg.
  2. Cook until the cranberries break and the sauce starts to thicken (around 7-10 minutes).
  3. Remove from heat and stir in the vanilla extract and fine sea salt.
  4. Store in an airtight container in the fridge for about 10 days.
recipes   gluten-free   egg-free   vegan   paleo   desserts  

Blog Posts

Related Posts

Apple "Brown Sugar" Syrup        Bourbon Cranberry Sauce        Cranberry Cashew 7 Layer Bars