Thinking outside the can and making a homemade cranberry sauce recipe? This is a go-to classic, easy to make-ahead, naturally Gluten Free Cranberry Sauce recipe that’s perfect for Thanksgiving & Christmas dinner.
Cranberries are very tart and need a good amount of sugar to balance their tartness. You can easily dress up this gluten free recipe with extras, or substitute the sugar with a replacer like Splenda or Truvia.
Homemade 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 heat
- Stir occasionally until sugars are dissolved, and bring to a boil
- Add cranberries and return to a boil
- 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
Recipe Video
Recipe Tips & Notes
Keep refrigerated in an airtight container for up to a week.
Stir in any of the following at the end of cooking to really spice up your cranberry sauce recipe: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Hosting the perfect gluten-free Thanksgiving is now even easier! Look no further than this Gluten Free Thanksgiving guide, helping you create the perfect gluten free dinner menu for every Gluten Free Thanksgiving.
Should you mash cranberries?
Cranberry sauce commonly is a textural preference recipe, whether that be thick or thin. If your sauce is too thick, it’s more than likely overcooked.
You can use a Stainless Steel Potato Masher to mash the cranberries until you reach your desired consistency while cooking. If you prefer extra smooth, using a blender is optional too. This sauce will thicken as it cools.
How Do You Store & Freeze Cranberry Sauces?
Refrigerate leftover sauce in an airtight container for up to 1 week or freeze the sauce for up to 6 months.
