10 minute Cranberry Sauce

If you've never made fresh cranberry sauce before, you've probably also never guessed that it's this easy. This recipe is almost as simple as opening up a can, but a lot tastier and less processed. A big win in my book. Say goodbye to canned cranberry sauce!

​Cranberry Sauce

  • 12 oz. fresh cranberries

  • 2/3 cup, pure maple syrup

  • 1/2 tsp. RealTaste Peace seasoning

  • 1/2 tsp. RealTaste Zen seasoning

  • 1/2 cup orange juice

1. ​Heat mixture to boiling.

2. Reduce heat to medium-low and simmer for 10 minutes.

3. Store in a covered container in the fridge.


  • You can substitute diced apples for part of the cranberries, for a cranberry chutney. For even more texture, toss in some nuts.

  • If you have any extra cranberries, save them to garnish a turkey platter, or another dish.

  • Add more maple syrup if you like it sweeter and less for a more tart taste.

  • If you want more orange flavor, add zest from 1/4 orange, be careful to avoid white pith or it will be a bit bitter.

  • I think it tastes better the next day, so go ahead and make it a day or two in advance.

  • For a smoother texture, puree in a blender, or with a stick blender.

  • You can also use frozen cranberries, although it will take a bit longer to bring to a boil. Buy fresh cranberries when they are on sale and pop them in the freezer.

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