Easy Homemade Cranberry Sauce (Gluten-Free, From Scratch!)
Can you eat cranberry sauce without feeling like you’re totally sabotaging your health goals?
Absolutely, girl! You can.
If there’s one thing I look forward to every Thanksgiving, it’s the cranberry sauce. And no, I’m not giving up on it. These foods — memory-filled, soul foods — are part of what makes this season special.
Here’s the truth: the Pareto Principle (the good old 80/20 rule) totally applies here. Most of the year, we eat for function — balancing blood sugar, supporting hormones, fueling energy. But when it’s time for the holidays? That’s the 20%. The part that’s about connection, celebration, and joy.
This is my go-to homemade cranberry sauce recipe, perfect for both Thanksgiving and Christmas (and honestly, even better the next day on leftover turkey sandwiches).
If you’ve only ever had cranberry sauce from a can, I promise: once you make this, there’s no going back.
Ingredients
(Makes about 2 cups — or double it if you’re a cranberry-sandwich-the-next-week kind of person)
⅓ cup water
½ cup fresh orange juice (from two oranges)
¾ cup organic raw or turbinado sugar. Cooking for a diabetic or watching your CGM this year? Check out our allulose version here.
1 (12 oz) bag fresh organic cranberries – not dried
Zest of one orange (about 1 tablespoon)
¼ teaspoon salt
Instructions
This recipe is deceptively simple — and it’s done in about 20–30 minutes.
(We’re not going to be those people who say it takes 10. Let’s be real — zesting, juicing, and cleaning the kitchen all count.)
Zest first, juice second.
Always zest your oranges before juicing them — trust me, trying to zest a squishy, juiced orange is a pain.Combine the liquids and sugar.
In a medium saucepan, mix the water, orange juice, sugar, and salt. Stir to combine, then bring to a gentle boil.Add the cranberries and zest.
Once the mixture is hot, stir in the cranberries and orange zest. Lower to a simmer.Simmer and watch the magic happen.
The cranberries will start to pop — it’s oddly satisfying. Just… maybe wear a maroon shirt or an apron. These little guys will splatter like red wine if they’re in a mood.Mash and thicken.
As the sauce cooks and the berries burst, mash them lightly with a spoon or spatula. Stir occasionally until thickened to your liking (about 10–15 minutes).Cool and store.
Let the sauce cool completely before refrigerating. Store in an airtight container for up to a week, or freeze for later.
Storage Tips
This cranberry sauce freezes beautifully — which makes it a great make-ahead dish for the holidays.
I love freezing mine in Stasher bags (the reusable silicone kind). The one-cup bowls work perfectly, and if you grab them in red, pink, or purple, they won’t stain.
When ready to serve, just thaw overnight in the fridge — or enjoy cold, straight from the bag if you’re living your best leftovers life.
Dr. K’s Favorite Tip
I always double this recipe because it’s just as good the week after Thanksgiving.
A little cranberry sauce on a turkey-and-mayo sandwich? Perfection.
(Also, you’ll thank yourself when you open the freezer mid-January and find a hidden batch.)
Real Talk For Busy Women
Let’s be honest: recipes that say “ready in 10 minutes” are lying to you.
Between zesting, simmering, cleaning, and dodging cranberry pops, this one’s more like 20–30 minutes start to finish. Still quick, still simple — just honest.
Because around here, we’re not those people.
Cooking for someone watching their blood sugar this year?
Here’s a slightly adapted version that uses Wholesome brand Allulose instead of sugar. It tastes nearly identical, with a lower blood sugar impact.
Ingredients
⅓ cup water
½ cup fresh orange juice (from two oranges)
1 cup Wholesome brand allulose (other brands work too — just check conversion ratios)
1 (12 oz) bag fresh organic cranberries (not dried)
Zest of one orange (about 1 tablespoon)
¼ teaspoon salt
Instructions
Follow the same steps as above.
Allulose tends to brown and thicken a bit differently than sugar, but otherwise behaves the same.
Quick note here: diabetes runs in my family — and that’s one of the reasons I’m so passionate about metabolic health.
It’s deeply important to me to show love to the people sitting at my table and make sure they can still enjoy the traditional foods we all look forward to.
For them, this allulose adaptation works beautifully. It’s not something I’d use every day, but it’s a thoughtful way to let our blood sugar–conscious loved ones fully partake in the joy of the holiday meal.
Remember — it’s always progress over perfection, and it perfectly honors the 80/20 rule.
We’re not eating Thanksgiving dinner every day.
Wrap-Up
This simple, gluten-free cranberry sauce brings a burst of color, flavor, and realness to the holiday table.
It’s festive, functional, and — best of all — honestly easy.
So go ahead, zest that orange, simmer those berries, and make your kitchen smell like the holidays.
You’ll never go back to the canned stuff again!
