To me, cranberry sauce is a staple when it comes to turkey dinners, so I’ve been preparing this recipe around Christmas, Thanksgiving and Easter for a few years now; I love the colour + sweet/tartness it adds! This recipe is very clean, simple to make (it only takes about 10 minutes to prepare) and does not use any refined sugar. There are a couple secret ingredients that set this recipe apart from the traditional ones, so expect your family and friends to be pleasantly surprised! Side note: Organic cranberries are not always the easiest to find. I like to buy my organic cranberries when they are seasonally available/well-priced and freeze a couple bags of them, so I can easily make this recipe at any time. When using frozen cranberries for this recipe, it is not necessary to de-frost them first, you just have to simmer them (Step 1) for a little longer than the fresh ones.
10-Min Clean Cranberry Sauce

Ingredients
- 340g/12oz. bag or about 3 cups of organic cranberries
- 1 cup freshly squeezed orange juice - don't use the concentrate crap please, fresh is WAY better (if in a pinch you can just use water, but the orange juice is yummier)
- tiny pinch of Himalayan salt
- tiny pinch of ground cloves
- 1 tsp ground cinnamon
- 1/4 cup real maple syrup (if you used water instead of orange juice, you probably should increase this to approx. 1/3 cup - taste test)
- 1 tsp fresh orange zest Optional but recommended: about
Instructions
- Place a medium pot on the stove and add cranberries, fresh orange juice (or water) and orange zest. Simmer on medium-high for 5-8 minutes or so, stirring occasionally, until cranberries are visibly softened and cooked and you have a "sauce".
- Reduce heat to medium and add Himalayan salt, cinnamon, clove, and maple syrup.
- Stir to combine, then remove from eat and turn off stove.
- Transfer to bowl/container and let cool for several hours before refrigerating or serving warm.
- Enjoy!