This honey cranberry sauce recipe uses only a handful of ingredients and takes just 20 minutes to make! It's a holiday table must have that's SCD, paleo, gluten free, and refined sugar free.
Growing up I never liked cranberry sauce but as I got older I realized that I didn't like canned cranberry sauce.
Homemade cranberry sauce however, I LOVE and now my holiday table isn't complete without it!
This naturally sweetened cranberry sauce uses no refined sugars but is just as sweet, tart, and delicious!
It's also a much healthier and tastier option than the canned stuff.
Clementine Juice and Zest - A tangerine or Valencia orange can be used instead.
This honey cranberry sauce recipe could not be any easier. Simply place all of the ingredients in a small pot and cook for 15 to 20 minutes, stirring occasionally (photos 1, 2, and 3). That's it!
Remove from the heat and discard the sprig of rosemary (photo 4). Allow to cool before serving.
Transfer leftovers to an airtight container and store in the refrigerator for up to 7 days.
What to do with leftover cranberry sauce
- Serve over Vanilla Cashew Ice Cream.
- Spoon it over pork tenderloin.
- Swirl it into yogurt.
- Add it to my No Oats Cauliflower Oatmeal.
- Serve with pancakes or waffles!
If nothing else, you can freeze it for up to 3 months!
If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Honey Cranberry Sauce
- 12 ounces fresh cranberries 1 bag
- 1 cup honey
- zest of 1 clementine
- 1 Tablespoon clementine juice
- 1 sprig of rosemary
- discard any bruised or squishy cranberries. Then rinse the cranberries and drain the excess water.
- Place all of the ingredients in a small pot over medium heat and bring to a boil. You'll hear the cranberries popping open.
- Reduce the heat to medium-low and continue cooking, stirring occasionally for an additional 5 to 10 minutes.
- Remove from the heat and allow to cool before serving. The cranberry sauce will continue to thicken as it cools.
- Store leftovers in an airtight container in the refrigerator for 7 days or up to 3 months in the freezer.