This healthy 3 ingredient cranberry sauce has been my go to for several years now. Tangy, sweet, and worth fighting over at the Thanksgiving table! Once you taste this recipe you’ll never buy the canned stuff again!
Cranberry sauce has never been on my list of Thanksgiving favorites until the last few years.
I never cared for the canned stuff and anything homemade I had tried was either way too sweet or way too sour for my liking.
I grew up seeing either one of two things at Thanksgiving: 1) the canned creepy jello that you buy from the store, or 2) an overly sweet sauce that somewhat resembled cranberry but tasted just about as bad as the stuff from the can.
Now that I’ve made my own, I can’t imagine Thanksgiving without it!
This sauce is tangy, sweet (but not overly so) and I could eat it by the spoonful.
As a former cranberry-hater, that’s saying something!
I can’t eat my Thanksgiving favorites without a bite of cranberry sauce along with it!
It really could not be any easier to make.
You can even make it the day before and store in the fridge until it’s time for Thanksgiving dinner.
I love making what I can ahead when preparing for Thanksgiving since I’m usually in a time crunch the day of.
There’s just nothing like a bite of stuffing with mashed potatoes and gravy and cranberry sauce! Am I right?!
Pin this Healthy 3 Ingredient Cranberry Sauce:
Healthy 3 Ingredient Cranberry Sauce
This cranberry sauce is the perfect mix of tangy and sweet!
Ingredients
- 3 1/2 cups fresh cranberries
- 3/4 cup maple syrup
- Scant 1/2 teaspoon sea salt
Directions
- Combine all ingredients in a medium sauce pan and bring to a boil
- After it boils, turn down to low and cook 10-15 minutes, until thick, stirring frequently and smashing with a spoon
- Refrigerate until cold
- serve chilled
MAKING THIS RECIPE? I want to see! Tag your pictures on instagram @buildyourbite and hashtag #buildyourbite.
Helen says
Uhh… no need to add water?
Joy Shull says
Nope, only the ingredients listed! You can watch the video of the recipe in the post to see how it works 🙂
Lynn says
This was so easy to make, and it does taste good. I put a little orange peel in it, because that’s how our family likes it. I’ve never cooked with whole cranberries before, and it was fun to hear them pop in the syrup. It turned out thick and sweet/tart, so I’ll probably be making it again. I don’t have a nonstick pot, so was worried that my stainless steel pot would be hard to clean, but the residue washed right out. Thank you for this recipe.
Joy Shull says
So glad you enjoyed it Lynn!
Jenn says
Amazing! I will be using this recipe for now on in place of the tradutuonal refined sugar recipe. Although I may take it down to 1/2 a cup of maple syrup next time. Thank you so much for sharing.
Joy Shull says
So glad you enjoyed the recipe Jenn!