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Cranberry Sauce Recipe

Dr. Renae Norton
The best cranberry sauce I have ever tasted. It’s very simple and guaranteed to be a family favorite. A must have for Thanksgiving dinner! Easy to make ahead so you can save time on the day of for other things.
Refrigerate leftover cranberry sauce for up to 2 weeks. Or freeze the sauce for up to 6 months.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sauce
Cuisine American
Servings 8 servings
Calories 95 kcal


  • 4 cups Raw Cranberries 12 oz bag
  • 4 tbsp Manuka Honey
  • 2 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2 cups Orange Juice not from concentrate
  • 1 cup Unsweetened Cranberry Juice


  • Rinse cranberries and discard the bad ones
  • In a large sauce pan add rinsed cranberries, orange juice, cranberry juice, and enough water to cover cranberries
  • Bring to a boil, reduce heat, and simmer until most of the cranberries have popped
  • Remove from heat and drain in a colander (save the juice if you like)
  • Place strained cranberry sauce in quisinart add honey, spices and vanilla extract
  • Process until the sauce is a creamy texture.
  • Refrigerate and enjoy!
Keyword cranberry, Thanksgiving