Are we a fan of homemade cranberry sauce? I for sure am and it’s one of my favorite parts of the holiday!
It wasn’t always this way though. I used to be obsessed with canned cranberry sauce and it was the only way I would eat it. No chucks of fruit, just straight cranberry jello as I like to call it. It was a must that my mom had to get some, despite her making her own every year, or my sister and I would throw a fit.
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As I got older though, my taste buds changed. After some time, the canned stuff lost its appeal. I gravitated more towards my mom’s homemade version. And now I will never go back!
This homemade cranberry sauce is actually my mom’s recipe that she has been making for longer than I can remember! No artificial sweeteners, thickeners, or weird additives. The fresh fruit adds some sweetness to balance out the tartness from the cranberries and it cooks down into a thick chutney consistency.
I will warn you though, it’s not very sweet. This is exactly how we love it, but everyone has different taste buds. If you like things on the sweeter side, add one of the sweeteners I suggest below. Many of you have made this your own year after year.
Why we love this easy homemade cranberry sauce recipe
- made with 3 simple ingredients
- sugar-free and naturally sweetened with just fruit
- easy to customize – if you find it too tart, add in your sweetener of choice! So many people have made this over the years and made it their own.
Ingredients
- fresh cranberries
- canned pineapple
- apple
How to make homemade cranberry sauce
- Cook cranberries and pineapple. Add cranberries and pineapple to a medium saucepan over medium-low heat. Bring to a low simmer and cook for 20 minutes, stirring occasionally, until broken down and the berries have burst. Be careful it doesn’t burn.
- Add the apple. Add apple, stir to combine, and cook for another 15-20 minutes until softened and combined. Consistency should be a thick chutney. If you are adding a sweetener, add it when you add the apples.
- Enjoy! Serve it up with your favorite holiday dishes and enjoy! Store in a glass jar in the refrigerator for 2-3 weeks.
Is cranberry sauce served hot or cold?
Cranberry sauce can be served hot or cold, it just depends on your preference. We prefer to serve it slightly chilled. We always make it a few days ahead of time and store it in the fridge. On Thanksgiving day, we will take it out and let it naturally warm up a little before serving.
How to use homemade cranberry sauce
- Thanksgiving dinner – turkey, gravy, mashed potatoes, stuffing, green beans, and whatever else you enjoy at your holiday celebration!
- as a spread on a sandwich – leftover turkey sandwiches anyone?
- in leftover turkey salad
- in yogurt bowls
- spread on toast with cottage cheese, cream cheese, or goat cheese
- with oatmeal
- on top of ice cream
- swirled into muffin batter
- on top of pancakes or waffles
How long does homemade cranberry sauce last
Cranberry sauce will last for 2-3 weeks in the fridge glass jar or airtight container.
How far in advance can you make cranberry sauce?
Since this fresh cranberry sauce lasts for a long time, it makes a great option to prep ahead of time for the holidays! Feel free to prep it as early as 2-3 weeks, but I find a week is best for optimal freshness.
Can you freeze homemade cranberry sauce?
Freeze cranberry sauce in a freezer-safe container for up to 3 months. Let defrost in the fridge overnight.
Substitutions and additions
I love this sugar free cranberry sauce 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.
- canned pineapple – you can you fresh pineapple, but I suggest using canned though as it breaks down easier and adds some juice to help the cranberries cook down.
- apple – use any kind of apple you like. I prefer red as it helps sweeten the recipe.
To make it sweeter, add one of 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:
- fresh orange juice and orange 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.
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
- parmesan roasted parsnips
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Homemade Cranberry Sauce
ingredients
- 1 12-ounce bag whole cranberries
- 1 20-ounce can crushed pineapple *
- 1 small apple, finely diced (about 150 grams)
- sweetener of choice (optional)**
instructions
- Cook cranberries and pineapple. Add cranberries and canned pineapple (with its juices) to a medium saucepan over medium-low heat. Bring to a low simmer and cook for 20 minutes, stirring occasionally, until broken down and most of the berries have burst. Be careful it doesn't burn.
- Cook apple. Add apple to the pot, stir to combine, and cook for another 15-20 minutes until softened and combined. Consistency should be a thick chutney. If you are adding a sweetener, add it when you add the apples.
- Enjoy! Serve it up with your favorite holiday dishes and enjoy! Store in a glass jar in the refrigerator for 2-3 weeks.
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notes
- maple syrup
- honey
- date paste – homemade or store-bought
- coconut sugar or white sugar
- fruit juice – apple juice or orange juice would be great!
nutrition
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This recipe is great! I like tart things and this is interchangeable to what I had on hand, which was green apples. I didn’t sweeten as I find the fruit dose the job for me!
So happy to hear you loved it Angir! I find the fruit is plenty for me too. Thanks for trying it!
big thanks to Leona who brought this to our work pot luck Thanksgiving lunch that year in the early 1980’s, and was kind enough to give me the recipe!!!
She is the real MVP!! It’s now been a staple for 40 years!
I’m in the middle of a Whole 30 and started panicking when I realized I would need to get through Thanksgiving without all the sugar! This recipe was easy, delicious, and plentiful! I added a pinch of cinnamon and nutmeg. I used Granny Smith apples because I love tart and was very happy. Having some again tonight with all my leftovers!
So glad you enjoyed it and even went the tarter route with a green apple! Love the additions of cinnamon and nutmeg too. Thanks for trying it Andrea!
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!
YUM! I love those additions! I will let her know you love it so much. Thanks Belinda!
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.
OMG this is genius Regina! So glad everyone liked and thanks so much for trying it!
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
Yes, I love the leftovers too! So glad everyone enjoyed it Colleen and thanks for trying it!