Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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Did you know that you can make homemade cranberry sauce at with just a couple of ingredients? It is unbelievably easy and it tastes a million times better than the store-bought jellied canned version.
Last year I posted a 20-second video on Instagram showing how I make homemade cranberry sauce on the stovetop. It was one of the very first reels I ever posted and it was my first video to go viral. Today, its over 200,000 views. Why? Because it’s so dang simple.
Choose Your Sweetener
You’ll need a half of a cup of sweetener for this recipe and you can use traditional white sugar, brown sugar, honey or a sugar substitute like monkfruit. I use the golden Lakanto monkfruit to keep the calories and glycemic index down.
You can use either orange juice or water as your liquid in this recipe. I’ve tried it both ways and they are both delicious.
How To Make Easy Homemade Cranberry Sauce
Just put all of the ingredients in a saucepan over medium heat and stir well. When the mixture starts to boil you’ll hear the cranberries start to burst. That’s your cue to start mashing. Use a traditional potato masher or an immersion blender and mash the mixture to your desired consistency. I like to leave it just a little bit chunky.
Warm or Cold?
You can eat your homemade cranberry sauce warm, room temperature or cold. It’s totally up to you. Also, you can freeze the leftovers or store them in the fridge for up to a week.
Cranberry Sauce – It’s Not Just For Thanksgiving
Of course homemade cranberry sauce belongs next to your turkey on Thanksgiving. But you can also use it as a sandwich spread, stir it into plain yogurt, or serve it alongside a crispy oven roasted chicken or this air fryer rotisserie chicken.
