cranberry sauce in white bowl with clementines

I love cranberries. I will actually pop frozen whole cranberries like candy.

Cranberries are a holiday superfood if ever I’ve seen one; very rich in anti-inflammatory compounds such as flavonols, anthocyanins and tannins, cranberries also contain proanthocyanidin compounds that help with urinary tract health.

Unless you dump a pound of sugar on them, of course.

I thought I would share my own holiday recipe for cranberry sauce, which I created a handful of years ago once I realized how easy it is to make cranberry sauce (well, it takes a bit longer than opening a can!). It is delicious with your traditional meal or as a layering compliment to breakfast parfaits, oatmeal and chia puddings.

Cranberries contain pectin, a soluble fibre that gels the sauce. Because it doesn’t contain a lot of sugar, the pectin won’t gel as tightly as a traditional sauce. To optimize gelling, don’t refrigerate the sauce until totally at room temperature!

cranberry sauce in white bowl with clementines

Low Sugar Cranberry Sauce

Love cranberry sauce, but tired of all of the sugar? Look no more! Try this Low Sugar Cranberry sauce and enjoy it with all of the nutrition benefits!
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  • 227g pack fresh or frozen cranberries
  • 1 cup freshly squeezed orange juice
  • 2 teaspoons - 1/4 cup maple , a sliding scale of tart to pleasantly sweet-tart
  • 1/2 teaspoon pure vanilla
  • 1 cinnamon stick


  • Place all ingredients in a small sauce pan and bring to a boil for 5 minutes.
  • Reduce temperature to maintain a gentle boil until sauce is thickened up, stirring occasionally, takes about 10-15 minutes.
  • Sauce will thicken further as it cools to a loose jam consistency.

Happy Holidays Everyone!

Photo Credit: Melissa Quantz