Whole Berry Cranberry Sauce
This 3-ingredient recipe for a traditional Whole Berry Cranberry Sauce is so easy, quick, and customizable! This homemade cranberry sauce is naturally gluten-free, vegan, and made sugar-free, keto, and paleo! Learn how to make a basic and simple cranberry sauce that can be used as a condiment or side dish beyond just Thanksgiving and the holidays!
- Prep Time: 0 Minutes
- Cook Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 2 1/4 Cup 1x
- Category: Condiment
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- 12 oz (3 Cups) Whole Cranberries
- 1 Cup Granulated Sweetener (or preferred granulated sugar)
- 1 Cup Water
Instructions
- In a medium-sized saucepan, bring the water and sweetener to a boil and dissolve.
- Add the whole cranberries, stir and bring the pot back to a boil before reducing the heat to a low simmer.
- Simmer the sauce for about 8-10 minutes until most of the berries have popped. Stir occasionally and use the back of a spoon to help pop the berries as needed. Add any other flavorings you want to use during this 8-10 minutes cooking cycle.
- Remove the sauce from the heat and pour it into a container before bringing it to room temperature and spring in the fridge to thicken.
Notes
- See blog post for flavoring suggestions.
- See this recipe post for how to make jellied cranberry sauce and how to can for storage.
- You can double or triple this recipe and follow the same instructions.
- Fresh cranberry sauce lasts in the fridge for about 14 days. Serve chilled or at room temperature.
Nutrition
- Serving Size: 2 Tablespoons
Find it online: https://strengthandsunshine.com/cranberry-sauce/
