· · ·

Happy Eat A Cranberry Day!


Today we are celebrating with a guest post from my friend Nicole who blogs over at 350 Preheat.

I hope you enjoy! ~ Chrystal

Cranberry is almost a staple at most thanksgiving tables, and since today is national eat a cranberry day, what better way to get started on the cooking than with some homemade cranberry sauce? Instead of buying the can of that weird jelly stuff, you can have the real deal that includes actual cranberries. Let’s get started, shall we?
You Need:
  • 1 12-oz. bag cranberries
  • 1 cup cranberry juice
  • 1 cup pure maple syrup (not the kind that you put on your pancakes)
  • 3 tbs. lemon juice
  1. Wash cranberries under cool water, place in sauce pan.
  2. Pour in the cranberry juice and the pure maple syrup.
  3. Add the lemon juice. Stir until well combined and the mixture begins to boil on high heat.
  4. Once the mixture comes to a rolling boil, turn down the heat to medium-low and continue to cook until the juices thicken, about 10 minutes. Turn off the heat.
  5. Serve warm or allow cooling completely before putting into a container to serve later. This can be kept in the fridge fur up to five days before you should make a new batch.
Nicole Ramage blogs at 350 Preheat.  She is also the author of 5 O’ Clock Somewhere Cupcakes.

Similar Posts


  1. I can’t imagine anything worse than the plop that happens when that canned jelly stuff comes sliding out of the can and the food is indented in the same shape the can was. Ick. I do make my own cranberry sauce, but I’ve never used maple syrup, just always the sugar and lemon juice like the recipe on the back of the cranberry bags. What is the difference in taste. Also, along with no longer being able to eat meat, I can no longer have sugar. Thanksgiving is an odd time for me, I usually eat vast quantites of deviled eggs and green bean casserole, but do you know of a really good sugar free way to make cranberry sauce? As a bonus, I’m allergic to Splenda and the stuff in the blue packs, but I seem to be okay with the stuff in the pink packs. Also, I called Dan just to have him pick up cranberries today, LOL! I love national weird-thing-to-celebrate days!

    1. I like fresh cranberries and make my own sauce that way. Canned stuff is just weird to me. LOL. As for the sugar sub, I know you are not a meat eater but can you use honey? Or Monk Fruit in the Raw? Then there is Stevia, Date powder (I used this recently, omg wonderful!), Agave, Xylitol….there are so many other options.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.