Three Ingredient Cranberry Sauce

This flavourful cranberry sauce could not be easier to make and can be made ahead of time, saving you time whilst you make the rest of the meal.

I have only tried the recipe with frozen cranberries so I’m not sure how it would work with fresh cranberries although I think it would just require a longer cooking time.

I like the cranberries to hold their shape as I prefer the texture of them but if you want more of a ‘shop-bought’ cranberry sauce, I would cook for longer and press the cranberries with the back of a wooden spoon or spatula.

Cranberries are well-known for helping ease/prevent urinary tract infections but they also have many other health benefits.  They are a great source of vitamin C and antioxidants which help to support a healthy immune system. 


-100ml fresh orange juice

-1/4 cup + 1Tbsp. maple syrup

-1 1/2 cups frozen cranberries

How To Make

Place the orange juice and maple syrup in a pan and bring to a boil.

Reduce heat to a simmer and add in the frozen cranberries, stirring to make sure the cranberries are coated.

Simmer for 5 minutes until the cranberries are softened but still retain their shape.

Remove from heat and allow to cool.

If serving immediately, use a slotted spoon and place cranberries in the serving dish and spoon over some of the juices.

If using the sauce later, scoop the cranberries into an airtight container with a slotted spoon and spoon over some of the juices, seal the container and place in the refrigerator.  Will keep in the fridge for up to 4 days.



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