The Ultimate Guide to Naturally Gluten Free Cranberry Sauce
When you are navigating a gluten free lifestyle, especially if you or a loved one has Celiac Disease, the holiday table can feel like a bit of a minefield. While cranberry sauce is naturally gluten free, the peace of mind that comes from making it from scratch in your own kitchen is unbeatable.
This recipe isn’t just a side dish; it’s a vibrant, tart-and-sweet staple that brings life to your holiday plate. Forget the ridges of the canned variety; once you see how effortless it is to simmer fresh berries into a thick, jewel-toned glaze, you’ll never go back to store-bought.
Quick & Easy Gluten Free Cranberry Sauce Recipe
Ingredients
- 1 cup sugar
- ⅓ cup water
- ⅔ cup orange juice / apple juice
- 3 cups cranberries fresh, rinsed
Instructions
- Combine sugar, water and juice in a medium-sized saucepan over medium heat1 cup sugar, 1/3 cup water, 2/3 cup orange juice / apple juice
- Stir occasionally until sugars are dissolved, and bring to a boil
- Add cranberries and return to a boil3 cups cranberries
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally
- Cook for 10-15 minutes or until almost all cranberries have burst & cranberry mixture begins to reduce
- The longer you cook, the thicker your mixture will be
- Transfer to a bowl and allow it to cool for 30 minutes at room temperature
- Cover and refrigerate 2 hours or overnight before serving
Nutrition Details
Recipe Video
Recipe Notes
Keep refrigerated in an airtight container for up to a week.
Tried this gluten free recipe?
Let us know how it was!Why Make Your Own Cranberry Sauce?
The biggest risk for the gluten free community with pre-packaged sauces isn’t always the cranberries themselves, it’s the additives. Some commercial brands use thickeners or flavourings that may contain barley malt or are processed on shared equipment with wheat. By following this Gluten Free recipe, you control every single ingredient. Plus, the flavour of fresh berries simmered with citrus far surpasses anything from a tin.
The Science of the Cranberry “Sizzle and Pop”
Cooking cranberries is a sensory experience. As the sugar and juice mixture comes to a boil and you add the berries, you will eventually hear a distinct “popping” sound. This is the skin of the cranberry bursting. This isn’t just a signal that they are cooking; it’s the moment the natural pectin is released. Pectin is what makes the sauce thicken into a jam-like consistency as it cools. If you prefer a smoother sauce, you can use a potato masher during this stage, but leaving some berries whole provides a beautiful, rustic texture.
Customizing Your Sauce: Variations to Try
One of the best things about this recipe is its versatility. While the base of sugar, water, and juice is classic, you can easily elevate it to match your menu:
- The Citrus Twist: Add one tablespoon of fresh orange zest at the very end of cooking for a bright, aromatic punch.
- Warm Spices: Drop in a cinnamon stick or a star anise while the sauce simmers. Just remember to remove them before serving!
- The Refined Sugar-Free Option: Swap the white sugar for maple syrup or honey. This adds a deeper, earthy sweetness that pairs beautifully with roasted turkey.
- Savoury Notes: For a modern twist, add a teaspoon of chopped fresh rosemary or a pinch of salt to balance the tartness.
Perfect Pairings Beyond the Turkey
While this cranberry sauce recipe is the MVP of Thanksgiving and Christmas dinner, don’t let the leftovers go to waste!
- Gluten Free Breakfast: Swirl it into your morning yogurt or oatmeal.
- The Ultimate Sandwich: Use it as a spread on a gluten free turkey and brie panini.
- Appetizers: Pour it over a block of cream cheese or warm goat cheese and serve with gluten-free crackers.
Prep & Storage Tips
The holidays are stressful enough, so make-ahead recipes are your best friend. This cranberry sauce actually tastes better after 24 hours in the fridge, as the flavours have time to meld and fully set. You can safely make this up to one week in advance.
Frequently Asked Questions About Cranberry Sauce
While many brands are naturally gluten free, some use cross-contaminated facilities or natural flavours that may contain gluten. Always check labels for a gluten free certification, or better yet, make this homemade version to be 100% sure.
Yes! You do not even need to thaw them first. Just add them directly to the boiling liquid. You may need to add 2–3 minutes to the total simmering time.
Cranberry sauce thickens significantly as it cools due to the natural pectin. If it looks like a soup while it’s hot, don’t worry! If it is still too thin after cooling, you can simmer it for another 5–10 minutes to reduce the liquid further.
Absolutely. You can use a 1:1 sugar replacement like monk fruit or stevia. However, keep in mind that sugar helps with the “set” of the sauce, so a sugar-free version may have a slightly softer consistency.
You can freeze this sauce in an airtight container for up to 6 months. Thaw it in the refrigerator overnight before serving.
Orange juice provides a more traditional, tart holiday flavour, while apple juice offers a milder, mellow sweetness. Both work perfectly in this recipe!
Tried at Thanksgiving and can’t wait to use again at Christmas!
I made this recipe today for an early Christmas dinner. I made it exactly as written and it was delicious. The whole family loved it! This cranberry sauce recipe has now made its way into my holiday recipe favorites!
Easy and much better than canned. Added orange zest and a pinch of salt.
This was absolutely delicious. I don’t know why I hadn’t tried homemade before. It is super easy!!
Never thought to make homemade cranberry sauce until this Christmas. Tried this out and everyone loved!
I put cinnamon sticks in the juice while the sugar dissolves for something extra, but as the recipe is, its very nice, simple and delicious.
I made this for Christmas dinner. It was a hit with everyone, even those who usually prefer the whole jelly type. I doubled the recipe, because we cooked two birds (lots of sandwiches!). It was delicious!
My first Thanksgiving hosting and I wanted to try this. It seemed easy enough and it was! Very fun to make and everyone LOVED it. The only thing I didn’t know was that it would take almost an hour to cool and no longer be steamy. No big deal, just something to keep in your back pocket when making. SO. EASY.
Second Thanksgiving making this recipe! Will never use canned ever again!
Been making this for several years, now. I keep it simple and just follow the given recipe. It’s always a hit.
I usually buy the canned cranberries. I’ve never made my own. This year I decided to try my hand at making my own. I tell you it was the best decision and I’m wondering why I haven’t made this ever before. I’m thinking I might try it on toast though too because it kind of made it jelly Lake because I actually blended mine so it smooth rather than having chunks in it.
Good recipe! We will be linking to this particularly great recipe on our social. Keep up the great recipes!