Cranberry sauce. It’s THAT side dish. Tangy, sweet, and the perfect pop of color on your Thanksgiving or Christmas table. For many of us, it’s not the holidays without it. But here’s the thing—traditional cranberry sauce? It’s loaded with refined sugar. Not exactly great for those of us following an AIP (Autoimmune Protocol) or Paleo diet.
That’s where this recipe comes in. It’s a healthier, refined sugar-free version of the classic, sweetened with natural goodies like honey and maple syrup. Plus, there’s a hint of citrus that takes it up a notch. Ready to transform cranberries into something amazing? Let’s get started.
Quick Recipe Breakdown
- Time Commitment: Just 15 minutes!
- Servings: 4 (but feel free to double it—you’ll want leftovers).
- Difficulty: Easy peasy.
- Tools You’ll Need:
- Medium saucepan
- A spoon (wooden or silicone works)
- Zester or microplane
- Measuring cups
- Glass container (for storing)
Pro Tip: You can make this 1–2 days ahead of time. Saves you stress on the big day!
What You’ll Need
Here’s your shopping list:
- 1 orange, zested (hello, citrusy vibes)
- 1/3 cup honey (for some natural sweetness)
- 1/3 cup maple syrup (adds depth)
- 1 cup water
- 1 pound fresh or frozen cranberries (because, obviously)
Swaps You Can Try:
- No honey? Use coconut sugar.
- Out of maple syrup? More honey or agave works too.
- Want it tangier? Use lemon zest instead of orange.
A Few Prep Tips
- Zest your orange before juicing it. Trust me—it’s so much easier.
- Rinse those cranberries and toss any mushy ones.
How to Make It: Step by Step
Step 1: Toss Everything in the Pot
In a medium saucepan, combine the cranberries, water, honey, maple syrup, and orange zest. Stir it up. At this point, it’ll look pretty watery. Don’t worry—it thickens as it cooks.
Step 2: Boil, Baby, Boil
Turn the heat to high and bring it to a boil. You’ll hear the cranberries popping—literally. That’s the pectin (a thickener) kicking in.
Step 3: Simmer and Stir
Lower the heat and let it simmer for 10 minutes. Stir now and then so nothing sticks. Want a smoother sauce? Mash some cranberries with the back of your spoon.
Step 4: Cool It
Take it off the heat and let it cool a bit. Then, transfer it to a glass container. If you’re making it ahead, let it cool completely before popping it in the fridge.
What to Look For:
- Most of the cranberries should have popped.
- The sauce should coat the back of a spoon. (It’ll thicken more as it cools.)
Pro Tips:
- Don’t stick hot sauce in a glass container right away unless you like cracked glass.
- Taste it while it’s cooking. Want it sweeter? Add more honey or syrup.
Make It Your Own
Want to customize your cranberry sauce? Here are some fun ideas to try:
- Add spices: Toss in a cinnamon stick or a pinch of ginger for holiday vibes.
- Go fancy: Stir in a splash of vanilla extract or garnish with candied orange peel.
- Seasonal flair: Swap out the water for apple cider in the fall.
Serving & Storing
How to Serve It:
Put your cranberry sauce in a pretty bowl and sprinkle some extra orange zest on top. It goes great with turkey, pork, or even plant-based mains like stuffed squash.
What to Pair It With:
- Mashed sweet potatoes
- Roasted Brussels sprouts
- Grain-free stuffing
Storing Leftovers:
Keep any extras in an airtight container in the fridge for up to a week. Bonus: the flavors get better over time.
Reheating Tips:
Warm it on the stove over low heat. If it’s turned a bit too thick, just add a splash of water.
Want to Freeze It?
Sure can! Freeze it in a freezer-safe container for up to 3 months, then thaw in the fridge overnight.
Final Thoughts
This AIP cranberry sauce is more than just a side dish. It’s a little tradition in a bowl. Whether you’re following AIP or just trying to make healthier choices, this recipe fits the bill. So grab those fresh cranberries, start simmering, and get ready to wow your holiday guests.
Enjoy every bite—and the memories you’ll make around the table.
PrintAIP Cranberry Sauce
This AIP cranberry sauce is a vibrant, naturally sweetened side dish perfect for holiday feasts or everyday meals. Made with fresh cranberries, honey, maple syrup, and a hint of orange zest, it’s a refined sugar-free and Autoimmune Protocol-friendly twist on the classic. Serve it warm or cold to complement your favorite mains!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 orange, zested (for brightness)
- 1/3 cup honey (natural sweetness)
- 1/3 cup maple syrup (rich depth)
- 1 cup water (for simmering)
- 1 pound fresh or frozen cranberries (the star ingredient!)
Instructions
- Combine Ingredients: Add cranberries, water, honey, maple syrup, and orange zest into a medium saucepan. Stir gently to mix everything together.
- Bring to a Boil: Place the saucepan over high heat and bring the mixture to a boil. You’ll hear the cranberries start to pop as they release their natural pectin.
- Simmer and Thicken: Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally. The cranberries will soften, burst, and thicken into a sauce-like consistency. For a smoother texture, mash some of the cranberries with the back of your spoon.
- Cool Down: Remove from heat and let the sauce cool slightly before transferring it to a glass container. Allow it to cool completely before refrigerating if making ahead.
Notes
Serving Suggestions: Garnish with extra orange zest for a festive touch. Serve alongside roasted turkey, pork tenderloin, or even plant-based mains like stuffed acorn squash.
Tips & Tricks:
- Taste mid-cooking and adjust sweetness by adding more honey or maple syrup if desired.
- Avoid placing hot sauce directly into the fridge; let it cool first to prevent glass containers from cracking.
- The sauce thickens as it cools—don’t worry if it seems thin while hot!
Storage & Reheating: Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat gently on low heat with a splash of water if needed.