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Healthy Cherry Cranberry Sauce

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Healthy Cherry Cranberry Sauce is a must for the holidays. Skip the canned stuff and make this instead! It’s easy to make, naturally sweetened, chock-full of cranberries, cherries and apples, with a hint of orange and cinnamon. 
Mason jar of cranberry sauce surrounded by cinnamon sticks, cranberries and apple slices.

The holidays are not the same without healthier, homemade cranberry sauce!

This healthy cherry cranberry sauce is one of my favorite things to make for the holidays.  I love how it fills the house with its sweet aroma.  
Mason jar full of cranberry sauce surrounded by cinnamon sticks, apple slices and cranberries.
I have been making this healthy cherry cranberry sauce for many years.
It reminds me of the one that my mom made {with apples and orange juice} when I was growing up. I love the flavor combination and the addition of the extra fruit.
Mason jar full of cranberry sauce surrounded by cranberries, cinnamon sticks and apple slices.
I’ve tried to mix it up over the years and add different things like fresh ginger, cloves, fresh apple juice, more honey, etc. but I always come back to this recipe, it’s my all time favorite.
Mason jar full of cranberry sauce, cinnamon sticks, apple slices and cranberries.
Make this sauce the day before your holiday meal. It keeps well in the refrigerator and tastes even better the next day.
Mason jar full of cranberry sauce surrounded by cinnamon sticks, cranberries and apple slices.

Healthy Cherry Cranberry Sauce

Mason jar full of cranberry sauce, surrounded by cinnamon sticks, cranberries and apple slices.

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Healthy Cherry Cranberry Sauce

Prep

Cook

Total

Yield 3 cups

Skip the canned cranberry sauce and make this amazing Healthy Cherry Cranberry Sauce for the holidays instead. It's easy to make, naturally sweetened, chock-full of cranberries, cherries and apples, with a hint of orange and cinnamon. 

Equipment: Medium-Size Saucepan with Lid, Cutting Board, Microplane Zester, or Standing Grater with Zester, Optional Food Processor or Immersion Blender

Ingredients

  • 1 ½ cups fresh organic cranberries {frozen is fine}
  • 1 cup frozen organic sweet cherries
  • 1 medium-size organic apple {I use Fuji}, peeled and finely diced
  • Zest of organic orange
  • 1 organic orange {I use Valencia}, halved and juiced
  • 2 organic cinnamon sticks {I always buy these in bulk to save money} 
  • ½ cup honey {make sure to use a lighter honey like clover - not wildflower honey}

Instructions

  1. Wash the cranberries, apple and orange. Peel and finely dice the apple. Zest the orange with microplane zester/standing grater zester. Cut orange in half to juice.  
  2. Place the cranberries, frozen cherries, diced apple, orange zest, cinnamon sticks and honey in saucepan. Squeeze/juice the orange halves over the fruit, any pulp that falls into the saucepan is fine.  
  3. Cover the saucepan and bring to a boil. Once it's boiling, remove the lid and reduce the heat to a simmer and simmer for about 30-35 minutes or until the sauce has thickened. [Note: Sauce will thicken more when cooled/refrigerated.]
  4. If you prefer a chunkier cranberry sauce, remove the cinnamon sticks and leave as is. If you prefer a smoother sauce, remove the cinnamon sticks and add contents to a food processor - pulse to combine until smooth {or use an immersion blender}.  
  5. Transfer the cranberry sauce to a glass storage dish, cover and refrigerate for later {you can serve immediately if you prefer a warm/hot cranberry sauce}. Store in the refrigerator.    

Notes

Note: If you prefer a sweeter sauce, add another ¼ - ½ cup honey. I use Valencia oranges because they tend to be sweeter than Navel oranges this time of year, they also tend to be juicier – Navel oranges tend to be more tart and have less juice. I prefer using a sweeter apple, Fuji is usually the least expensive at my local co-op, but any sweet apple would work fine.

Vegan-Option: Coconut palm sugar or organic maple syrup grade B could be substituted instead of honey. 

Storage: Make this sauce the day before your holiday meal. It keeps well, up to 3 days, in the refrigerator and tastes even better the next day.

Cuisine American

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Reader Interactions

Comments

    • Thanks so much! It’s so delicious. I look forward to it every year. I hope you get to make some. Enjoy your time with your mom.

      Reply

    • 🙂 Thanks Megan! I love the flavor combos too. There’s something about the cherries that takes it to a different level.

      Reply

  11. Hi, Emily ~ This sounds yummy, and I’ll bet it smells great, too. Thanks for sharing with us at the Merry Monday Link Party. Hope to see you again on Sunday night!

    Reply

  17. We have so many cherries in the freezer from picking this summer! I”m definitely using them for the cranberry sauce this Thanksgiving! Thanks for the great recipe idea!

    Reply

  20. I’ve never had cherries with cranberry before but I will try it next time for a change!
    I tend to make the same one —and it’s renowned — but hey– it’s good to try new ideas!
    Pretty too!

    Reply

  31. Oh man, I made this cranberry sauce this afternoon and it is amazing! I’m a huge fan of cranberry sauce, I skip the gravy at thanksgiving and just have cranberry sauce with my turkey. This is going to be my new go-to recipe. With the cherries, orange, apple and cinnamon sticks it tastes like the holiday season. Thank you for sharing this recipe!

    Reply

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