Go Back
+ servings
Ditch the canned cranberry sauce that's full of HFCS and maybe even BPA. Here's a recipe for a fresher, REAL alternative.
Print Recipe
5 from 1 vote

Fresh. Homemade Cranberry Sauce

Recipe By: Bruce Bradley
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Holiday Dishes
Cuisine: American
Servings: 3 cups, serves 8-10 people

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.

Ingredients

  • 3 cups fresh whole cranberries about 10 ounces
  • 1 ½ cup fresh or canned pineapple crushed
  • 1 small apple peeled and grated (about 1/3 cup)
  • 3/4 cup honey
  • 2/3 cup of juice from fresh orange and pineapple add water, if needed
  • ½ - 1 teaspoon orange zest

Instructions

  • Wash cranberries
  • Zest and juice orange
  • Put cranberries, diced apple, and pineapple in a 6-quart saucepan and add juice.
  • Bring to a boil over medium heat. Cook for a few minutes until the cranberries begin to pop.
  • Reduce heat, keep stirring, and continue to cook for about 10 minutes. The sauce will start to thicken.
  • Remove the pan from the stove and add honey, orange zest, stir, and let it cool.
  • Cover and refrigerate until you're ready to serve.

Notes

This cranberry sauce can be made a week in advance.
For the apples, I use a firm, tart apple like Granny Smith.
We recommend using organic ingredients when possible.