Cranberries are one of the richest dietary sources of proanthocyanidins (PACs), which are powerful antioxidant compounds with anti-inflammatory and antibacterial properties. Research shows that PACs can interfere with bacterial adhesion by altering the structure of the bacteria, preventing them from sticking to cells. That’s one reason cranberries are often associated with urinary tract health.

This Cranberry Sauce is made with simple, natural ingredients, with no refined sugar added. Use it as a garnish for meat dishes, a jam for cookies, or a filling for baked goods!

Cranberry Sauce (Refined Sugar-Free)

This Cranberry Sauce is refined sugar-free and made with all-natural ingredients, sweetened with honey and fruit. Rich in proanthocyanidins (PACs), this antioxidant-packed sauce is perfect for meats, baked goods, or holiday spreads.

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Prep Time 2

Cook Time 15

Cooling time 20

Total Time 37

Course Side Dish

Cuisine American

Servings cups

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Ingredients

½ cup water
2 cups cranberries
½ cup blueberries
½ cup fresh orange juice, I peeled and removed the orange pith then blended it until smooth
¼ tsp ground cinnamon
⅓ cup honey

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Instructions
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In a medium saucepan, bring the water to a boil over high heat.
½ cup water
Add the cranberries and cook for about 4 minutes, stirring occasionally, until they begin to pop and release their juices.
2 cups cranberries
Reduce heat to low. Stir in the blueberries and orange juice. Cover and cook for another 4 minutes to allow the flavors to combine.
½ cup blueberries, ½ cup fresh orange juice
Remove the lid and stir in the cinnamon and honey.
¼ tsp ground cinnamon, ⅓ cup honey
Simmer uncovered for about 5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Remove from heat and allow the cranberry sauce to cool completely. It will continue to thicken as it cools.

Keyword Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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