Eat the Gains

You are here: Home / Side Dishes / Homemade Cranberry Sauce

Homemade Cranberry Sauce

by 40 Comments

Pin12.0K
Share
Tweet
Email
12.0K Shares

Just 3 ingredients make this healthy, sweetener-free Homemade Cranberry Sauce recipe. The perfect compliment to your holiday feast. Paleo, Whole30 approved, and vegan.

Last updated on November 5, 2019.

Bowl of homemade cranberry sauce topped with 3 whole cranberries and spoon coming out of it. It is on a towel with cranberries behind it.

Yay or nay on the homemade cranberry  sauce? I am for sure a yay!

I used to be anti homemade cranberry sauce though. You know the kind that comes in a can that is like one big solid thing of cranberry jello? That was my jam. It was a must that my mom had to buy that kind or my sister and I would throw a fit.

And not the chunky kind with pieces of whole cranberries. No, the full on jello kind. I know it’s not jello per say, but it practically should be.

Pretty sure that stuff is just sugar with some cranberry flavoring. Wherever we were going on Thanksgiving, the house had to have some, or we would bring our own.

Pot of just cooked healthy cranberry sauce.

My poor mother though. She is a veggie lover and raised us eating our veggies and healthy meals. But she also wanted us to be happy and splurged on things like fruit loops, fluff for peanut butter and fluff sandwiches, Pillsbury cinnamon rolls, canned cranberry sauce for holidays, and many other things.

Moms are legit the best!

So this is dedicated to my momma. This homemade cranberry sauce is actually her recipe! I’m pretty sure she didn’t make it for a few years since we thought it was so weird.

I’m so glad my taste buds have evolved over time and I have moved away from processed foods. Because this sauce is so good. I made it a few years ago for friendsgiving and my friend requested it again the next year!

Overhead view of a bowl filled with homemade cranberry sauce topped with fresh cranberries and a spoon coming out of it.

Homemade Cranberry Sauce Recipe

It’s just 3 ingredients! Can I get a heck yes?! No artificial sweeteners, thickeners, or weird additives.  Fresh fruit adds some sweetness to balance out the tartness from the cranberries and it cooks down into a thick chutney consistency. It will be your new favorite holiday side dish!

Here is what you need:

  • cranberries
  • pineapple
  • apple

First start off by prepping your fruit by dicing the pineapple and apple. Add the cranberries and pineapple to a medium size sauce pan and cook for 20 minutes, stirring occasionally, until broken down.

Pot filled with cranberries and diced pineapple.

Next add the apple and cook for another 15-20 minutes until sauce is thick and apple is softened. The consistency will be a like thick chutney.

If you want to add any add-in or sweeteners (see below for suggestions), now is the time. Stir to incorporate and let cool. Serve it up with your favorite holiday dishes and enjoy!

For reference, pictures below are after 10 minutes and after 20 minutes of just the cranberries and pineapple.

Pot filled with cranberries and diced pineapple and that been cooked down a little. Pan filled with cooked down cranberries and pineapple.

Substitutions or Additions

I love this recipe as is. It is definitely on the tart side though and I know not everyone loves super tart things. There are quite a few ways to adjust the recipe to your liking.

To make it sweeter, add one these (the recipe will no longer be Whole30 if you add maple syrup, honey, or sugar):

  • maple syrup
  • honey
  • date paste – homemade or store bought
  • coconut sugar or white sugar
  • fruit juice – apple juice or orange juice would be great!

To change up the flavors some, add some of these:

  • orange juice and zest – mentioned above, but both would be a great addition
  • spices – a few of you guys have added cinnamon and say it’s a great addition! I also think cloves, nutmeg, or cardamon would be good.
  • vanilla extract
  • lemon juice – this will add to the tartness so I would balance it out with something sweet

Pan filled with cooked down cranberries and pineapple with diced apple on top.

How long does Homemade Cranberry Sauce Last?

You might not believe me when I say this, but this recipe will keep for up to a couple months in the fridge. We never have it that long as we use it in a bunch of different things (oatmeal, on rice cakes, in yogurt…) if we have leftovers, but it does. Just make sure it is in a tightly sealed glass jar (I love these weck jars!).

For those of you that don’t like the idea of keeping fresh food in your fridge that long, it will also freeze well. Store in a tightly sealed container or glass jar (just leave some room for it to expand), and then defrost when you are craving a taste of the holidays.

More Healthy Holiday Side Dishes

Kale Salad with Butternut Squash & Pomegranates

Rosemary Roasted Radishes

Green Beans with Mushrooms and Bacon

Tahini Whipped Sweet Potatoes

Balsamic Roasted Mushrooms

Honey Rosemary Roasted Cashews

Roasted Red Pepper and Squash Soup

Ginger & Balsamic Roasted Brussel Sprouts with Pomegranates

Bowl of healthy homemade cranberry sauce with a spoon coming out of it. It is sitting on a striped linen.

Bowl of homemade cranberry sauce topped with 3 whole cranberries and spoon coming out of it. It is on a towel with cranberries behind it.
Print Pin
3.95 from 40 votes

Homemade Cranberry Sauce

Just 3 ingredients makes this healthy sweetener free Homemade Cranberry Sauce. The perfect compliment to your holiday feast. Whole30, paleo, vegan, and dairy free.
Course Side Dish
Cuisine American
Keyword Healthy Cranberry Sauce, Homemade Cranberry Sauce, Paleo Cranberry Sauce
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3 cups
Calories 24kcal
Author Kelly

Ingredients

  • 4 cups whole cranberries (400 grams)
  • 2 cups diced pineapple (300 grams)*
  • 1 small apple, finely diced (about 150 grams)

Instructions

  • Add cranberries and pineapple to a medium sized saucepan over medium-low heat. Cook for 20 minutes, stirring occasionally, until broken down. Be careful that it doesn't burn.
  • Add apple and cook for another 15-20 minutes until softened and combined. Consistency should be a thick chutney.
  • Store in a glass jar in the refrigerator for up to a month.

Notes

*you can also use one 20 ounce can of crushed pineapple, drained.
I usually use a Gala apple, but you can use whatever kind you prefer. Green apples will make the recipe more tart.
This recipe is tart as it is just sweetened with fruit. See the suggestions above to make it a little sweeter.

Nutrition

Nutrition Facts
Homemade Cranberry Sauce
Amount Per Serving (2 tablespoons)
Calories 24
% Daily Value*
Potassium 35mg1%
Carbohydrates 4.5g2%
Fiber 1g4%
Sugar 2.6g3%
Vitamin A 0.4IU0%
Vitamin C 14mg17%
Calcium 0.3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This post contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I appreciate your support!

 

Related Posts

Pin12.0K
Share
Tweet
Email
12.0K Shares

Reader Interactions

Comments

  2. I have this great cranberry sauce recipe that requires one bag of frozen cranberries, a whole orange, and some sugar… You just blend it in the food processor and don’t cook it at all… It’s so refreshing and citrus-y. This year, I’d like to omit the sugar – or may use coconut sugar if push comes to shove, but do you think if i threw pineapple in there, that would sweeten it enough?

    Reply

    • Oh yum that sounds so good!! I love that you don’t have to cook it either. I think you could def sub the pineapple for it! It adds some sweetness and I think will balance the cranberries. Let me know if you try it and how it goes!

      Reply

    • I think any kind of red apple will work. I recently used am ambrosia apple, but usually use gala. I just always use red and not green since they are a little sweeter. Hope you enjoy Anne!

      Reply

  4. Thanks so much for sharing this recipe! I’ll be making this year for Thanksgiving, wondering how many people this serves as is? (trying to decide if I should double it, but there will only be 8 of us total)? Thanks again! -Stacy

    Reply

    • It makes about 3-3.5 cups. I would say that is plenty for 8 people, but I guess it depends how much those people love cranberry sauce haha. It keeps for up to a month so I use it on a bunch of things after the holidays if I have extra. Hope you enjoy Stacy!

      Reply

  7. 5 stars
    Was really good as written! Decided to experiment though and I put the juice of a lemon it. Also added a tsp of cinnamon and a tsp of vanilla. Holy smokes it is this good. The cinnamon really adds a depth to it.

    Reply

  9. 1 star
    I just made this and it is so sour I doubt anyone will touch it, it is not sweet at all. I just double checked the recipe and I made it correctly. I’m trying it for my husband who doesn’t eat sugar but this is not going to work. I think I will mix with a container of applesauce and see if I can salvage.

    Reply

    • Hi Annc, I’m so sorry to hear that. I have had a lot of people make it and like it. The pineapple and apple definitely sweeten it, but it depends on your taste buds on how sweet you like things. I hope it didn’t inconvenience you too much.

      Reply

  11. 4 stars
    Thank you for this delicious recipe. It was a little tart for us so I added Spends, cinnamon, vanilla and some water. Yum.

    Reply

  12. 5 stars
    Everybody raved about this chutney. I loved the idea of this recipe. I made it but way too sour. I ended up adding cinnamon/sugar sprinkled in, orange zest and orange juice. You have to let this sit in the fridge overnight to blend the flavors. I loved the tart, lightly sweetened and chunkiness of the apples and pineapple. Thank you! My new go to!

    Reply

    • So glad to hear that Robin! A few others have added cinnamon and I need to try that – I am thinking I am going to make some more haha. Thanks so much for trying it!

      Reply

    • So glad you liked it Dominique! I think I am going to make it for Christmas too 🙂 and thanks for including me in the round up, everything looks so good on it! I will share it!

      Reply

  15. 5 stars
    This was my first time making from scratch. I loved how easy it was to through together! It was a little tart but added a drizzle of honey and it was an absolute hit! Definitely going to make this again, thanks!

    Reply

  16. 5 stars
    I made this cranberry sauce and used it to top freah salmon. It was so delicious! Now i know i can make this for more than just my Thanksgiving turkey! Super easy to make too!! A must try!

    Reply

  17. 5 stars
    So glad I made this! My family and I loved it! I used a gala apple and it was perfect. Also it’s almost better the next day! Definitely going to make this more

    Reply

  18. 5 stars
    I put everything in my rice cooker for 20 minutes and stirred twice, so easy! I put a sugar bowl next to the sauce when serving for those who wanted sweeter, but half my guests liked this as is and it disappeared way too fast.

    Reply

  19. 5 stars
    This is fantastic! I add vanilla and cinnamon. I eat this EVERY DAY for lunch! Thank you to you and your mom for this wonderful recipe for those of us who use NO sweeteners! Thankful!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12.0K Shares
Pin12.0K
Share
Tweet
Email