Healthy Cranberry Sauce is a refined sugar-free condiment brightened with orange and enriched with blackberries. Sweetened naturally with maple syrup and thickened with chia seeds, this simple sauce is perfect for Thanksgiving, Christmas or any meal that calls for a tart, fruity accompaniment.
*This post was originally published in October 2017 and has been updated with adjustments to the recipe, new text and photos.
With turkey on the mind for Canadian Thanksgiving, cranberry sauce feels essential. For many of us, the default was canned cranberry sauce—convenient, tart and inexpensive. But with a few minutes you can make a homemade version that’s fresh, flavorful and healthier without sacrificing the sweet-tart balance everyone loves.
This recipe keeps things simple: cranberries and blackberries for fruit, orange for brightness, maple syrup for natural sweetness and chia seeds to thicken. It’s easy to prepare and stores well, making it a great addition to holiday menus or weeknight dinners.
Ingredients
- Cranberries (fresh or frozen)
- Blackberries (fresh or frozen)
- Orange zest and juice
- Maple syrup
- Chia seeds
- Water
How to make naturally sweetened cranberry sauce
- Combine cranberries, blackberries, water, orange zest and juice, and maple syrup in a medium pot. Bring to a low boil, then reduce the heat and simmer for about 10 minutes, or until the fruit softens.
- Remove the pot from heat and mash the softened fruit with a fork or potato masher to release the juices and balance the tartness.
- Stir in the chia seeds, cover the pot and let sit for 20 minutes so the seeds swell and thicken the sauce.
- Allow the sauce to cool to room temperature, then transfer to an airtight container and refrigerate. The sauce will continue to thicken as it chills.
Can you use frozen cranberries?
Yes. This recipe works with fresh or frozen cranberries. If you use frozen fruit, you can thaw it first or cook it straight from frozen — just add a few extra minutes to the simmer so the berries break down completely.
How long will homemade cranberry sauce last?
Stored in an airtight container, this cranberry sauce will keep in the refrigerator for up to two weeks. It also freezes well for up to two months; thaw overnight in the refrigerator before using.
Key recipe tips
- Swap lemon zest and juice for orange if you prefer a brighter, more tart finish.
- Frozen blackberries work fine—add a couple of minutes to the cooking time if using them frozen.
- If you don’t need the sauce to be vegan, honey can replace maple syrup.
- Adjust the texture by changing the chia seeds: use fewer for a thinner sauce or more to thicken it. You can also add a splash of water to thin.
How to use leftover cranberry sauce
If you have extra sauce, try it in these ways:
- Spread on turkey or chicken sandwiches, or pair with brie and apple slices on toasted bread.
- Use as a chia-style jam on toast with nut butter.
- Stir into yogurt and top with granola for a seasonal breakfast or snack.
More Thanksgiving recipes
- Air Fryer Butternut Squash Home Fries — seasoned with herbs, spices and maple syrup for a quick side.
- Roasted Root Vegetable Salad — a hearty vegetarian side topped with goat cheese and pumpkin seeds.
- Roasted Brussels Sprouts — sweet and savory with cranberries and prosciutto for an easy holiday addition.
- Refined Sugar-Free Cranberry Sauce — a healthier spin on this holiday essential, sweetened with maple syrup and thickened with chia seeds.
- Mashed Acorn Squash — a sweet-savory alternative to mashed potatoes.
- Roasted Red Pepper and Butternut Squash Soup — warm, cozy and slightly smoky.
- Whole Wheat Stuffing — hearty with kielbasa, tart cranberries, apple and fresh herbs.
If you make this recipe, feel free to leave a comment and share how it turned out.
📖 Recipe
Healthy Cranberry Sauce (Refined Sugar-Free)
Ingredients
- 2 cup cranberries, fresh or frozen
- 1 cup blackberries, fresh or frozen
- ½ cup water
- ½ large orange, zested and juiced
- ¼ cup maple syrup
- ¼ cup chia seeds
Instructions
- In a medium pot, combine cranberries, blackberries, water, orange zest and juice, and maple syrup. Bring to a low boil, then simmer about 10 minutes until fruit softens.
- Remove from heat and mash the fruit with a fork or potato masher to release juices and balance tartness.
- Stir in chia seeds, cover and let sit 20 minutes for the seeds to swell and thicken the sauce.
- Cool to room temperature, transfer to an airtight container and refrigerate. The sauce will continue to thicken as it chills.
Notes
- Use lemon instead of orange for a brighter, more tart flavor.
- Frozen berries are fine; add a few minutes to the cooking time if cooking from frozen.
- Honey can replace maple syrup if not keeping the sauce vegan.
- Adjust thickness with more or fewer chia seeds or a splash of water.
- Refrigerate up to two weeks or freeze up to two months; thaw overnight in the fridge before using.
Nutrition Facts per Serving
| Carbohydrates: 15 g
| Protein: 1 g
| Fat: 2 g
| Fiber: 4 g
| Sugar: 9 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions and ingredient brands.