Slightly sweet cranberry sauce flavored with honey and fruit juice. 4 ingredients make this a perfect vegetarian and gluten free side dish for Thanksgiving or holiday dinners.
This recipe is for those of you who aren't big fans of regular cranberry sauce (like me) because of the tartness.
I don't know why cranberries can be hard for me to eat sometimes, because I like dried cranberries. And cranberry juice (well, sometimes). But usually cranberry sauce is just too bitter for my liking.
I wanted to try to make a slightly sweet cranberry sauce, and turns out it's not that hard!
Adding other fruit juices is a great way to take some of the bitterness of the cranberries away. I used pineapple juice and applesauce, and I have seen other people use orange juice or other fruits. You could probably get pretty creative with different fruits and juices in here, but this was pretty easy and basic.
It only takes about 20 minutes, plus cooling time.
Cranberries are always a staple at Thanksgiving or holiday family dinners. I usually only take the tiniest amount just to make whoever cooked it happy.
But now that I finally found a version that I like, I might have to take over cranberry sauce duty.
It's not only great as a side item, but it is also really good on sandwiches! I'll have to make a recipe for that sometime.
You could also try to make it vegan by replacing maple syrup or agave for the honey, but I haven't tried that yet. Let me know if you do!
Recommended and useful items for this slightly sweet cranberry sauce recipe:
Slightly sweet cranberry sauce
- 2 cups fresh cranberries (or an 8 oz bag)
- 1/2 cup pineapple juice
- 2 tablespoons honey
- 1/3 cup applesauce
- Put all ingredients in a pot, and cook on the stove over medium heat 5 minutes, stirring continuously. Cover and let cook for 5 more minutes (you should hear the cranberries start to pop).
- Remove cover and stir ingredients together a few times, then reduce to low heat and replace cover. Cook on low heat for an additional 10 minutes.
- Remove from heat and let cool for 20-30 minutes, then refrigerate for at least 2 hours or until chilled. Serve cold.
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