Sharing how to make this easy & healthy Cranberry Orange Sauce – without added sugar. Whether you want to prepare it on the stovetop or in your pressure cooker, this homemade recipe is healthier version compared to a can of cranberry sauce. Perfect for the holiday season!
If you’re looking for more Thanksgiving dishes, check out my Cheesy Potato Casserole, Maple Roasted Squash & Brussels Sprouts, and Pumpkin Pie Bars.
Are you ready for the easiest fresh cranberry sauce recipe?!
Thinking back to Thanksgiving as a child, I don’t actually recall if we served cranberry sauce with dinner… But that could also be due to the fact that my plate was very monochromatic consisting of mashed potatoes (with copious amounts of butter), turkey (sans the gravy) and… rolls.
Fast forward to my adult years and my plate is much more balanced and colorful – including this healthy cranberry sauce!
Why You’ll Love this Recipe
Just five simple ingredients is all you need.
You can make it on the stovetop or in the pressure cooker.
An easy recipe to make ahead! Store it in the fridge up to 5 days or in the freezer for 1 month.
A simple, nutritious, and vegan-friendly Thanksgiving side dish.
What You Need
You don’t need much for this recipe!
- fresh cranberries – Fresh cranberries are abundant this time of year!
- orange juice – You can use freshly squeezed orange juice if you have enough oranges; you’ll need ½ cup of orange juice.
- fresh orange zest – Use a microplane grater to easily zest the orange.
- honey or maple syrup – You can use honey or maple syrup, depending on dietary needs.
- ginger (optional) – I am a huge fan of ginger and I love the zing it adds to this orange cranberry sauce. Feel free to add a pinch of cinnamon in its place or in addition to for some warm spices.
- water – You’ll only need water if preparing the sauce in a pressure cooker.
How to Make Cranberry Sauce – Two Ways
This cranberry orange sauce recipe could not be easier. No matter how you make it – on the stovetop or in your pressure cooker – both methods are simple and it really doesn’t take much time at all. Even if this is your first time making cranberry sauce, you can definitely make this!
Keep scrolling for ways to use any leftover sauce!
On the Stovetop
- In medium saucepan over high heat, add cranberries, honey or maple syrup, orange juice and ginger; stir until combined and allow mixture to come to a boil. Then reduce to medium heat and simmer for about 10 minutes, stirring occasionally. The cranberries will start to burst a bit as the natural sugars release and the mixture will thicken.
- Mash cranberries with fork or back of spoon until desired consistency. Stir in the orange zest and remove the pan from heat.
Using an Instant Pot Pressure Cooker
- Add cranberries, honey or maple syrup, orange juice, water and ginger to pot; stir until combined then close and lock lid, setting valve to sealing position.
- Hit Manual on Instant Pot and cook for 5 minutes. Naturally release for 10 minutes then remove lid and stir cranberry sauce. Mash cranberries with potato masher (or large wooden spoon). Stir in orange zest.
- Transfer cranberry sauce to bowl and allow to cool.
Taste Test!
Taste test here to make sure it’s to your liking. This cranberry sauce uses less sugar and is naturally sweetened – it’s meant to be have tart flavors. If you need a little more sweetness, stir in a 1-2 tablespoons of brown sugar or coconut sugar as needed.
Serving Suggestions
Homemade Cranberry Orange Sauce is a classic Thanksgiving dinner side, served along side roasted turkey, sweet potato casserole, green bean casserole, brussels sprouts, and cornbread stuffing.
Of course, it looks good on any holiday table really.
Ways to Use Leftovers
You can use leftover cranberry sauce in a variety of ways! Here are some fun ways to use up leftovers:
- On a buttered English muffin
- Spread on a bagel with cream cheese
- Pancakes and waffles topping
- Stuffed french toast
- Yogurt and granola bowl
- Swirl into this baked oatmeal
Make Ahead
Making cranberry sauce ahead of time is a simple way to cut down on holiday meal prep.
This recipe can be stored in the fridge up to 5 days ahead of your planned dinner. You can also keep any leftover sauce in the freezer in a freezer-safe container, label for one month – Just be sure to thaw in the refrigerator 1-2 days ahead of time.
More Cranberry Recipes to Try
If you make this recipe, be sure to leave a comment and star review! I love hearing from you and it helps others learn about the recipe! Xx Ashley
PrintHealthy Cranberry Orange Sauce
Learn how to make Healthy Cranberry Sauce made with orange juice and honey (or maple syrup). This easy recipe comes with a bit of zing, thanks to ginger. This recipe can be made on the stovetop or Instant Pot (pressure cooker).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Method: Stovetop & Instant Pot
- Cuisine: American Holidays
- Diet: Vegan
Ingredients
- 12 ounce bag of fresh cranberries, rinsed
- 1/2 cup honey or maple syrup
- 1/2 cup orange juice
- 1 teaspoon ginger paste or 1/2 teaspoon ground ginger (optional)
- zest of 1 medium orange
- 1/4 cup water* (only if using Instant Pot)
Instructions
Stovetop Method
- In medium pot over high heat, add cranberries, honey or maple syrup, orange juice and ginger; stir until combined and allow mixture to come to a boil. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally. The cranberries will start to burst a bit and mixture will thicken.
- Mash cranberries with fork or back of spoon until desired consistency. Stir in orange zest and remove frome heat.
- Taste test here to make sure it’s to your liking. Remember, this cranberry sauce is naturally sweetened and meant to be tart. If you need a little more sweetness, stir in a 1-2 tablespoons of granulated sugar as needed.
- Mixture will thicken upon standing.
Instant Pot Pressure Cooker Method
- Add cranberries, honey or maple syrup, orange juice, water and ginger to pot; stir until combined then close and lock lid, setting valve to sealing position.
- Hit Manual on Instant Pot and cook for 5 minutes. Naturally release for 10 minutes then remove lid and stir cranberry sauce. Mash cranberries with potato masher (or large wooden spoon). Stir in orange zest.
- Transfer cranberry sauce to bowl and allow to cool; mixture will thicken once cooled.
Notes
Cranberry Sauce thickens once cooled.
Prep up to 5 days in advance, storing covered in refrigerator.
Recipe can be easily doubled; if doubling the recipe for an electric pressure cooker, you will not need the additional 1/4 cup water.
This Cranberry Sauce can be frozen too, just be sure to let it thaw in fridge 1-2 days ahead.
Nutrition
- Serving Size: 2tbsp
- Calories: 84
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: cranberry sauce recipe, cranberry sauce with orange juice, Thanksgiving cranberry sauce
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