Wondering how to make fresh Cranberry Sauce? This easy recipe has only 7 ingredients –cranberries, dried apricots, currants, ginger, orange zest, honey, and water. Better yet? This deliciously tart cranberry sauce is naturally gluten-free!
Each fall, when I see fresh cranberries in the grocery store, I know fall is upon us. My boys love cranberry sauce and love this special recipe that I make for them with dried fruit.
Now you know how to make fresh cranberry sauce. You can add another recipe to your gluten-free condiment repertoire by making this quick and easy recipe. Serve this healthy dish as a snack or over turkey!
Here are some of my other healthy Paleo recipes that use cranberries:
Comments
15 responses to “Cranberry Sauce”
My family has been doing a similar cranberry recipe for years that’s maybe a little brighter, with a nice zesty tang from the apples and orange juice:
1 apple, diced small
12 oz (1 package) fresh cranberries
3/4 cups orange juice
1/2 cup golden rasins
1/4 cup agave nectar or honey
zest of 1 orange
nutmeg & cinnamon to taste
simmer all for 45 minutes, or until cranberries have burst and apples have softened into the mixture.
Hi Elana,
I love your blog and have used several of your recipes, since my boyfriend doesn’t eat glutens. I’d like to make this cranberry sauce for my Hanukkah dinner. How many does it serve. There will be about 25 of us. Thank you and Happy Thanksgiving!
Gail
Gail – Elana doesn’t answer comments any more but I thought I’d give you my input. This recipe makes about 2 1/4 of cranberry sauce. For 25 people I’d make at least three batches. It will last about a week so or you could freeze the leftovers. It would be yummy over cream cheese too or on top of oatmeal.
I made the cranberry sauce yesterday, it was really good, a little tart though, I may add a little more agave nectar next time to cut some of the tartness. I will definitely make it again.
Vee,
I read your comment, and thought I would just chime in ……. if something is a bit too tart, vinegary, or acidic, try stirring in about 1/2 to 1 teaspoon baking soda. It might sound weird, but it really does work to soften the acidity of sauces on your palate. Something about what the soda does to the pH level of foods. Try it, before adding more sweetness to the recipe.
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