Homemade Cranberry Sauce

Another salt free holiday essential! This homemade sauce couldn’t be easier, so there’s absolutely no excuse for serving that canned jellied stuff. I wanted to boost the cranberry flavor, so I used juice as the cooking medium instead of plain water, but if you prefer using water, increase the sugar to 1 cup, following the same directions. Either way, you and your guests will be impressed with the results. And they don’t have to know just how easy it was!

Yields over 2 cups, more than enough to serve 6.

SODIUM CONTENT: 4.6 mg per serving


1 c. cranberry juice (I recommend Northland 100% juice cranberry pomegranate)
3/4 c. sugar
3 c. fresh cranberries, washed


Measure the juice (or water) and sugar into a small stockpot and stir to combine. Bring to a boil over high heat, add the cranberries, reduce heat to medium and simmer 10 minutes. Remove from heat and cover. Allow to cool to room temperature before serving.

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