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Cranberry Sauce

Skipped the jelly log this year (which is typically made with high-fructose corn syrup) and opt for a healthier and more tasty option. This cranberry sauce is my friend, Carole's, recipe and we've enjoyed it year after year after year!
Prep Time15 mins
Cook Time15 mins
Cooling1 hr
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: cranberry, side dish, Thanksgiving
Servings: 12 people
Calories: 108kcal
Author: Jenny Finke


  • 1 lb fresh cranberries (frozen okay too), washed
  • 2 diced apples (peeled and cored)
  • 1 cup freshly squeezed orange juice
  • 1 zest of orange
  • 1 zest of lemon
  • 1 cup sugar
  • 1 cinnamon stick


  • Add all ingredients into a large saucepan.
  • Bring mixture to a boil, stirring often until sugar dissolves, cranberry skins begin popping and liquid cooks down. 
  • Remove from heat and chill thoroughly, at least one hour but preferably overnight. 
  • Remove cinnamon stick before serving.


Calories: 108kcal | Carbohydrates: 28g | Sodium: 1mg | Potassium: 105mg | Fiber: 2g | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 18.7mg | Calcium: 12mg | Iron: 0.2mg