Cranberry Sauce

December 3, 2017

Cranberry sauce. Sounds pretty healthy right? You would think so, but unless it’s homemade, it’s filled with high fructose corn syrup and preservatives 😷   Whole, real food availability has come so far in the past few years, but at least where I live, most things (except for those few special brands) still have to be homemade to be truly clean. So this year in an effort to give the canned cranberry sauce a makeover, we made it homemade! If you have picked up on the pattern yet, I'm all about the most simplistic, minimal ingredients possible. With that in mind, you're looking at a 6 simple ingredients 10 minute recipe (5 ingredients if you don't count the water). 


-12-16 Ounces Cranberries (12 gives for a stronger flavor, 16 slightly milder)

-3/4 Cup honey

-1/3 Cup Orange Juice

-1/3 Cup Water

-1/4 tsp ground cloves (Even just the 1/4 tsp is strong. For a milder flavor, I would take it down to 1/8)

-Pinch of Himalayan Pink Salt



Step #1: Combine everything but the cranberries in a saucepan on medium-high heat. Mix and allow to fully dissolve together.

Step #2: Add in cranberries, cover, and boil on medium low for 15 minutes.

Step #3: Remove and let cool. Place in fridge to gel for 3-4 hours. 

Step #4: Remove from fridge and enjoy!


It's as simple as that. You now have high-fructose corn syrup free, gut-healthy cranberry sauce for the holidays. Remember to follow me on social media (link on homepage) and let me know what you want to see next!



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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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