Sauces, Spreads, & More

Cranberry Sauce

Did you grow up avoiding that weird, unappetizing lump of cranberry jelly that came in a can at holiday family dinners? Me too.

It wasn’t until I made this incredibly simple, 3-ingredient FRESH cranberry sauce that I truly fell in love with the festive food accessory. It has my toddler’s heart more than fresh dinner rolls.

It’s delicious on its own, on top of turkey or tofu, added into your favourite leftover sandwich, or even used in baked treats! With just a few minutes of prep, this recipe will have you never going back down the canned goods aisle at Christmastime again.


  • 12 oz fresh cranberries
  • 2 navel oranges
  • 1 cup maple syrup


  1. Rinse the cranberries under cold water and place in a large pot.
  2. Zest then juice both the oranges over the cranberries.
  3. Add maple syrup.
  4. Bring to a gentle boil over medium-high heat. Reduce to low and simmer for 15 minutes, until the cranberries burst and the sauce thickens.
  5. Transfer to a dish or mason jar and allow to cool at room temperature. Refrigerate for at least 2 hours before serving.

This sauce also freezes really nicely to prep ahead of time. I often make a big batch at Thanksgiving and freeze the extra for Christmas. Just take it out to thaw in the fridge the day before consuming.

Great for use in baking too, like muffins or these sweet rolls!

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