A Delicious, Homemade Cranberry Sauce Recipe

If you’ve long steered clear of homemade cranberry sauce in favor of the canned variety, prepare to change your tune. Laila Ali’s version turns humble cranberries into a deeply flavorful holiday side with just six ingredients: fresh cranberries, pure maple syrup, orange juice, cranberry juice, orange zest, and a cinnamon stick, all simmered until pop and thicken.

This is the kind of sauce that smells like Thanksgiving before you’ve even sat down. The maple syrup adds rich sweetness, the orange juice and zest bring fresh citrus brightness, and the whole cranberries provide texture and festive color. Because there’s no flour or gluten-containing additives, this cranberry sauce is naturally gluten-free (just ensure any packaged juices are certified).

Whether you’re prepping ahead for the holiday table or simply craving a sauce that matches the richness of your main dish, this recipe stands out. It’s approachable, quick to cook, and brings elegance without heavy lifting—making it a standout condiment or side for any fall or winter feast.

Laila Ali’s Homemade Cranberry Sauce

Homemade Cranberry Sauce Ingredients

• 1 pound fresh cranberries, washed
• 1 cup pure maple syrup
• 4 tablespoons orange juice
• 1 cup cranberry juice
• 1 tablespoon orange zest
• 1 cinnamon stick

How to Make Homemade Cranberry Sauce

1. Add cranberries to pan, and turn heat to medium.
2. Add maple syrup, orange juice, and cranberry juice.
3. Bring berries to a boil on medium-high heat, then reduce to a simmer for 10 minutes until cranberries start to pop.
4. Add orange zest and cinnamon, and simmer for 10 more minutes until juice thickens.
5. Cool and store in the fridge until ready to serve.

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Cranberry Sauce Nutrition Facts

*Estimated per 1/4 cup serving (recipe yields approximately 16 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 cup
Calories	≈ 90 kcal
Protein	≈ 0 g
Carbs	≈ 23 g
Sugar	≈ 20 g
Fiber	≈ 0 g
Fat	≈ 0 g

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Cranberry Sauce Variations & Tips

• Sweetness adjust: If your cranberries are very tart or your crowd prefers sweeter sides, increase maple syrup by ¼ cup; for less sweetness, reduce by 2 Tbsp and add more orange juice.
• Texture tweak: For a smoother sauce, after the initial simmer, mash half the cranberries with a fork or use an immersion blender for a few seconds before stirring in the rest.
• Spice twist: Replace the cinnamon stick with a ½ tsp ground ginger or a pinch of cardamom for warm, aromatic variation.
• Make-ahead reheating: Cook the sauce up to 2 days ahead, refrigerate covered; gently reheat to serve, adding a splash of orange juice if thickened too much.
• Nut-free option: The base recipe is already nut-free; keep juices verified gluten-free and there are no hidden allergens in the core six ingredients.

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Best Cranberry Sauce Pairings

• Roast turkey or chicken: The sweet-citrus notes complement poultry beautifully and elevate traditional sides.
• Mashed sweet potatoes: Spoon the cranberry sauce over for a holiday duet of sweet and tart.
• Gluten-free stuffing: Use the sauce as a topping for grain-free herb stuffing to add a fruity burst.
• Almond-flour shortbread cookies: Serve the sauce at the dessert table to swap in for heavier pies or as a jam with the cookies.
• Chilled sparkling cider: A bubbly drink to contrast the deep red sauce and refresh the palate between bites.

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When to Make Cranberry Sauce

• Thanksgiving or Friends-giving dinners: A standout sauce that both looks and tastes like holiday exclusivity.
• Winter holiday feasts (Christmas, Hanukkah): Works just as beautifully outside of Thanksgiving for crisp seasonal flavor.
• Potluck holiday gatherings: Easy to transport and reheat—bring a jar of the sauce and it’s ready to serve.
• Weeknight family meals with comfort food: Serve it alongside roasted chicken or pork to make any dinner feel festive.
• Clean-eating or gluten-free friendly tables: A safe option for guests with dietary restrictions that still brings rich flavor.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence