Cranberry sauce may not be the star of the Thanksgiving table but it definitely wins the best supporting role category.

Cranberry Sauce

Simply put you can’t have Thanksgiving without cranberry sauce. And don’t forget about all the leftovers, it’s essential for those. So if you’re looking for a quick and easy cranberry sauce recipe without any refined ingredients, look no further. This is a winner:) 

This tastes way better than store bought, no more nasty canned jellied cylinder shaped cranberry gloop on a plate!  It adds a beautiful burst of color and just enough of a tart taste to bring some balance to the Thanksgiving table.

cranberry sauce for Thanksgiving

What’s in this Cranberry Sauce?

  • lots of cranberries
  • Date sugar (you can use maple syrup if you prefer)
  • Zest and juice of an orange
  • Zest and juice of a lemon
  • An apple

Can I make it in advance and does it freeze?

  • You can whip this up 5 days in advance and it will sit happily in the fridge.
  • Yes! you can absolutely freeze this.

I think it’s a shame fresh cranberries only seem to be available around Thanksgiving, I tend to hoard them when available and freeze them, this way whenever the craving for cranberry sauce sets in I can satisfy it.


Cranberry Sauce

What equipment do I need to make this Cranberry Sauce?

A fabulous saucepan that will last forever!

This Cranberry Sauce will be a deliciously healthy asset to your Thanksgiving table. Happy Holidays and Happy Healthy Cooking!

Looking for more Thanksgiving Recipes?

Best Ever Applesauce

Mini Stuffed Pumpkins

Thanksgiving Apple and Herb Stuffing

Roasted Butternut Squash and Kale Salad

Apple and Blueberry Crisp


Cranberry Sauce

An essential side dish to the Thanksgiving Feast!

  • Author: Recipe adapted from Ina Garten



1, 12 oz bag of fresh cranberries, washed

1 cup of date sugar (or 2/3 cup maple syrup)

Zest and juice of an orange

Zest and juice of a lemon

1 apple (I used Gala) peeled, cored and diced


Place the cranberries in a heavy bottom pan with 1, 3/4 cups water and heat until the cranberry skins start to pop open.

Add the sugar, lemon and orange zests, juices and diced apple. Cook at a simmer for a further 15 minutes.

Remove from heat, allow to cool a little before storing for up to 5 days in the fridge. The sauce becomes thicker as it sits in the fridge.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

If you’ve whipped up this Cranberry Sauce or any other recipe on The Well Fed Yogi, please do rate the recipe and leave me a comment below, I would love to hear from you! If you snapped some shots of the dish, please do share it with me on Instagram so I can repost on my stories!

Happy Cooking,

Mary X