In this delicious, naturally sweetened honey cranberry sauce, the honey adds a pleasant aroma and flavor to the classic Thanksgiving dish.
The secret ingredient in this delicious cranberry sauce recipe: honey! Unlike neutral-tasting sugar, honey adds a pleasant aroma and flavor to the classic sauce.
How do you make cranberry sauce with fresh berries?
It’s so easy! There’s really no reason to use canned sauce. The recipe card below provides the full instructions for making honey cranberry sauce. But basically you just cook fresh cranberries in water with a little honey until the fruit is very soft and starts to burst open.
Should cranberry sauce be served hot or cold?
I like it at room temperature. Cooling it, even just slightly, allows it to thicken, so its texture improves as it cools.
My favorite way to enjoy honey cranberry sauce? Pour it while still warm over cool, creamy Greek yogurt. So good! It’s also wonderful as a sauce on these homemade almond flour pancakes. Or as a cheesecake topping!
Are cranberries healthy?
Yes, fresh cranberries are healthy. They are a good source of vitamin C and flavonoids. The problem is that their tartness causes most of us to consume them with added sugar. The best thing to do is to use less sugar, and to use a healthier, unrefined sweetener.
Is honey really healthier than white sugar?
That seems to be controversial. Some say that “sugar is sugar,” while others point out that honey IS more nutritious and less processed than granulated sugar. I think it certainly tastes better! And when one can choose between the two, it makes sense in my opinion to choose honey.
Do you have a low carb option?
If you are on a low carb diet, this honey cranberry sauce will obviously not work for you. In that case, you can replace the honey with a low carb granulated sweetener such as Swerve.
Honey Cranberry Sauce
- 1/2 cup water
- 1/2 cup honey
- 10 oz fresh cranberries
- In a medium saucepan, combine the water and honey. Bring to a boil over medium-high heat.
- Add the cranberries. Return to a boil, then reduce heat to medium-low.
- Simmer until cranberries are soft and some of them burst, 10-15 minutes
- Cool to room temperature, about 20 minutes, then refrigerate. Sauce will thicken as it cools.