replace the can with this quick and easy ginger cranberry sauce recipe! naturally sweetened with fruit for a no sugar added cranberry sauce.
recipe originally published December 19, 2011
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Quick and easy cranberry sauce
Cranberries are a classic holiday flavor. See more: Cranberry Recipes.
Kid Kristina always wanted to help “cook” at the holidays – my tasks included setting the table, preparing the classic Holiday Jello Salad, and plating cranberry sauce.
Even back then, I played up the irony of the canned sauce. I would leave it in can form and serve it in my grandmas crystal serving dish. I would carefully carry it to the table as the can shape slid and wiggled around the plate.
For years, I have been making this ginger cranberry sauce recipe and haven’t had a can since.
How to make no sugar cranberry sauce
Homemade cranberry sauce is quick and easy to make.
It requires just a few fresh ingredients:
- fresh cranberries*
- fresh raspberries*
- lemon juice and zest
- fresh ginger
If it is easier to find frozen berries, use them! I have made this sauce for years, with all combinations of fresh and frozen.
As far as no added sugar, the natural sweetness from the raspberries is generally enough. Sometimes I’ll add another pint if they aren’t the sweetest. I have also added a tablespoon of date paste or maple syrup if it’s still just too tart. and I love tart.
Make ahead recipe
At the holidays, any recipe I can make a day or two ahead, I will. (see more about my holiday planning and schedule.) Cranberry Sauce is definitely a recipe you can make ahead of time! I make this one or even two days ahead of the day we will enjoy it, and it is fine if stored in the refrigerator.
(I also like to make this ahead of time – and usually a double or triple batch – because we have several recipes that use it – see our Cranberry Recipes for more ways to use cranberry sauce.)
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- In a saucepan over low heat, combine cranberries, raspberries, ginger and lemon juice / zest, stirring often.
- Continue simmering over medium heat, most cranberries will have popped open and the mixture will reduce to a sauce.
- Use a potato masher to macerate the berries.
- Remove from heat and cool completely.
vegan, gluten free, oil free, refined sugar free, can free recipe
*frozen cranberries and raspberries work as well
add 1 tablespoon date paste, maple syrup, or low glycemic sugar substitute if the sauce is too tart / not sweet enough.
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Serving Size:1/4 cup
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 3gFiber: 2gSugar: 4gProtein: 0g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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