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Speckled serving bowl full of cranberry sauce, topped with orange zest and fresh cranberries.

Get the Recipe:

5 from 2 votes


  • 12 oz bag of fresh cranberries
  • 1/2 cup fresh-squeezed orange juice (about 2 oranges)
  • 1/2 cup pure maple syrup
  • 1/2 cup water
  • Zest of an orange (about a teaspoon)
  • Pinch of sea salt
  • 1 whole clove


  • Rinse the cranberries under cool water; set aside.
  • Bring the orange juice, maple syrup, and water to a simmer in a medium-sized saucepan over medium-high heat. When simmering, add the cranberries, orange zest, salt, and the clove. Give everything a good stir and bring the mixture to a boil.
  • Reduce the heat to medium-low and cover the saucepan, leaving a bit of space to let the steam out. Simmer for about 15 minutes or until most of the cranberries have burst and the mixture has thickened. Stir occasionally during the simmering process, smashing some of the cranberries in the process (sometimes they need a little help to burst).
  • Remove the saucepan from the heat and allow the mixture to cool. When it's time to transfer the cranberry sauce to a serving dish, spoon out the cranberry sauce in small batches so you can easily find the clove and remove it.
  • Cover the bowl, and set the sauce in the fridge to cool until it's time to serve.


Storing and Freezing Instructions: Cranberry sauce will stay fresh for up to 10 days in a sealed container in the refrigerator. If freezing, you can freeze it for up to two months. Simply thaw it in the fridge overnight the day before using.