Low Sugar Cranberry Sauce

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5 from 1 review

The best cranberry sauce with fresh orange juice and zest. Lower in sugar, yet perfectly sweet and tart, and absolutely perfect for the holidays.


  • 2 cups whole cranberries (fresh or frozen)
  • Zest and juice of 2 medium oranges
  • ¼-½ cup granulated sugar, maple syrup or honey
  • Grated or ground nutmeg, cinnamon and/or cloves, to taste (optional)


  1. In a medium saucepan, bring cranberries, orange zest and juice and sugar, maple syrup or honey to a simmer. Cook for about 10-15 minutes, stirring occasionally, until cranberries burst.  Add additional orange juice or water, if necessary. Add spices, if desired.
  2. Use the back of a fork to smash cranberries to desired consistency.


Cooking Tip: Cranberry sauce can be made ahead and lasts in the refrigerator, in an airtight container, up to 4 days.

Sugar: Use as much or as little sugar as you'd like. The less you use, the more tart the cranberry sauce will be.