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The Best Cranberry Sauce

Priscilla S
The best cranberry sauce is the perfect blend of tart and sweet, made with only three wholesome ingredients. It is also gluten-free, refined sugar-free, and vegan, and it can be whipped up in minutes. It’s a great make-ahead recipe and will be your go-to sauce for all festive occasions.
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Ingredients
  

Ingredients

  • 2 cups fresh cranberries (or frozen)
  • 1 tbsp fresh lemon juice (or orange juice)**
  • ⅔ cup maple syrup* (or raw honey for the non-vegan version)
  • ⅔ cup water

Equipment

  • saucepan
  • cutting board
  • paring knife
  • medium bowl
  • measuring cups and spoons
  • wooden spoon (or metal spoon)
  • citrus juicer (or squeeze by hand)

Instructions
 

Preparation

  • Wash the cranberries thoroughly with cold water a few times, then fill the bowl with cold water. You will notice that most of the cranberries will float to the top, similar to what happens in cranberry bogs. The ones that sink to the bottom are usually not good, so you can discard those. Double-check the berries for any soft or shrivelled ones, as they are also not suitable. The cranberries should be bright red or yellow and firm to the touch. Once you've finished this step, set them aside.
  • Wash, dry and juice the lemon. Set aside.

The Best Cranberry Sauce

  • Place the saucepan over medium heat and add lemon juice, maple syrup, and water until it begins to gently bubble.
  • Slowly add the cranberries to the mixture, ensuring they are well combined.
  • You will notice the cranberries making a 'pop' sound and splattering, not to fret, it's entirely normal. It will settle down.
  • The mixture will start to foam. Reduce the heat to medium-low, stirring occasionally. The foam will dissipate after 3-4 minutes and start turning light pink. Lower the heat to a gentle simmer. 
  • Continue to stir occasionally, and you will notice the mixture will gradually thicken as the cranberries start to break down. The texture will resemble that of cranberry sauce we all know and love. 
  • The sauce will deepen to a glorious, dark red, and after about 10 minutes of cooking, your sauce is done! 
  • NOTE: If you prefer the cranberries to remain whole and not break down too much, ensure you cook them on lower heat. For a thicker sauce, cook a bit longer, keeping in mind that the sauce will thicken further as it cools.
  • Let the sauce come down to room temperature, and enjoy! If you want to thicken it more, place it in the fridge before serving. 
  • This sauce pairs perfectly with a turkey dinner, but it also complements other dishes and can be used in sweet treats like crumble bars, cookies, and more!

Notes

YIELDS 2-3 cups of Cranberry Sauce
* Feel free to add more maple syrup for a sweeter sauce. You could also combine maple syrup and coconut sugar for a different flavour. 
** You can add a hint of lemon or orange zest for a delightful citrus twist.
NOTE: This cranberry sauce sways towards the tart side (as I fancy it that way), but you can adjust it to your liking.
STORAGE: Store in the fridge in an air-tight container for up to a week. This sauce is a great make-ahead and can be done a couple of days in advance.