Overhead image of a glass far filled with homemade cranberry sauce sitting on a white surface.

Homemade Cranberry Sauce

  • Author: Deryn Macey
  • Prep Time: 2 mins
  • Cook Time: 15 mins
  • Total Time: 17 minutes
  • Yield: 2 cups 1x
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Vegan, Holidays

This homemade cranberry sauce is so delicious and easy to make, you’ll wonder why you ever used canned! Serve as a side dish at Thanksgiving or Christmas paired with mashed potatoes, stuffing, brussels sprouts and other holiday favourites.



  • 1 12 oz (340 g) package of whole fresh or frozen cranberries
  • 1/2 cup maple syrup
  • optional: 1 navel orange to make 1 tsp orange zest and add a squeeze of orange juice


  1. Add the cranberries and maple syrup to a medium-sized saucepan and bring to a light boil over medium high heat, stirring often. If you’re using the orange, squeeze in the juice from half the navel orange and add the orange zest.
  2. Once the mixture comes to a boil, reduce the heat to low and continue cooking until the cranberries have burst and broken down and the sauce is thickened to your preference, about 10-12 minutes.
  3. Remove from heat and let cool completely at room temperature.
  4. If serving soon, transfer it to a serving dish and chill in the fridge until you’re ready to serve. If storing for later, transfer to a sealable container and store in the fridge for up to 1 week.

Keywords: healthy, easy, homemade, cranberry orange sauce