Easy Cranberry Sauce

Did you grow up eating canned cranberry sauce?

If so, you either loved it or hated it, right?

There’s usually no in between.

On our Thanksgiving table, a can of jellied cranberry sauce was always plopped in the middle of the table, right next to the overly dry turkey. ;)

I personally didn’t like it so it never went on my Thanksgiving plate.

That was until I started making my own nearly 15 years ago.

And once I saw how ridiculously easy it was — I was hooked!

The taste of homemade cranberry sauce is out of this world.

Plus, you can add any additional hits of flavor like certain spices, juices or even a pinch of black pepper.

It’s like a blank (tart!) canvas that gets only better with a little creativity.

Here’s my spin on that weird blobby stuff they call “Jellied Cranberry Sauce.”

This is a great one to make in advance as it keeps super well in the fridge.

Another side note, don’t buy that weird blob out of the can from Ocean Spray. It’s loaded with High-Fructose Corn Syrup (HFCS). 

If you must, buy their whole cranberries and make this recipe, although try finding organic when possible. ;)



  • 1 12 ounce bag fresh cranberries
  • 1/2 cup+ sweetener — brown sugar, honey, sugar, coconut sugar, maple syrup are good ones
  • juice from 1/2 orange, about 1/4 cup
  • 1/2 teaspoon orange zest
  • 3/4 cup water
  • pinch fresh grated nutmeg
  • tiny pinch salt + tiny pinch of fresh ground pepper, optional 


  1. Place everything into a saucepan and cook over medium-low heat for about 10 minutes, stirring well.
  2. Take pan off of heat and let sauce thicken. Add more sugar, if needed. Enjoy! 


Looking for simple meals that take the stress outta the kitchen during the week or the holidays?

Come check out the Slow Cooker Movement where we show you how you can get meals on the table in 10-15 minutes a day and how you can create even easier meals in under 5 minutes flat. 

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