Cranberry Sauce – Advent Calendar – Day 9

We can’t have a Christmas dinner without the cranberry sauce! Why not shock your guests with this delightful recipe for a homemade version!

The Fibre Pantry

Origin Of Cranberry Sauce

Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. The canned version appeared on the market in 1941, allowing the product to be sold year-round. It can be used with a variety of meats, including turkey, pork, chicken, and ham.

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavour depending on the geography of where the sauce is made: in Europe, it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.

The most basic recipe consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.

Commercial versions may be loose and uncondensed or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.

It is often eaten in conjunction with turkey for Christmas in the United Kingdom and Canada or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.


Turkey Cranberry Sliders
Cranberry Goat Cheese Tarts
Leftover Turkey Tacos
Ritz Bites with Ham, Brie, and Cranberries

cranberry sauce

Our Cranberry Sauce Recipe

3 Ingredient Cranberry Sauce

A delicious homemade sauce to make your guests go WOW!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8
Calories: 56kcal


  • Blender (if you like a smooth sauce)


  • 100 g Granulated Sugar
  • 100 ml Orange Juice
  • 250 g Cranberries fresh or frozen


  • Combine sugar and orange juice into a medium saucepan and bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools.
  • For a more smooth sauce, blend it in a blender.


This will keep in the fridge for 1 week. On the day, bring to room temperature before serving.


FODMAP – Already FODMAP friendly
KETO – Use granulated sweetener
DAIRY-FREE – Already dairy-free
GLUTEN-FREE – Already gluten-free

Have More Ideas?

Do you have more ideas? Have you tried our recipe and loved it? Leave us a comment on your inspiration and results. We love hearing from you!


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