Ocean Spray's cranberry sauce relies on high fructose corn syrup and corn syrup for sweetness, both highly processed sweeteners linked to metabolic issues. This DIY version uses pure maple syrup and raw honey for natural sweetness while maintaining the same tart-sweet balance and whole berry texture.
Based on: Whole Berry Cranberry Sauce
· Makes approximately 12 servings (3 cups)
· Serving: 0.25 cup (70g)
Why This Recipe is Seed Oil Free
Commercial Whole Berry Cranberry Sauce from Ocean Spray Cranberries Inc. often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Whole Berry Cranberry Sauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh organic cranberries
340g (12 oz bag) · Nature's Path Organic Cranberries or Whole Foods 365 Organic
Provides the tart berry base, natural pectin for thickening, and antioxidants
Pure maple syrup
80ml (1/3 cup) · Coombs Family Farms Organic Pure Maple Syrup Grade A
Primary liquid sweetener that balances tartness while maintaining clean ingredient profile
Raw organic honey
60ml (1/4 cup) · Nature Nate's 100% Pure Raw Organic Honey
Adds complex sweetness and helps create smooth, glossy texture without corn syrup
Filtered water
120ml (1/2 cup) · Any filtered or spring water
Creates cooking liquid for cranberries to burst and release pectin
Sea salt
1/4 teaspoon · Redmond Real Salt or Celtic Sea Salt
Enhances berry flavor and balances sweetness
Instructions
Step 1. Rinse 340g fresh organic cranberries in a fine mesh strainer, discarding any soft or damaged berries. Pat completely dry with paper towels — wet berries will cause excessive splattering during cooking.
Step 2. In a heavy-bottomed medium saucepan, combine 120ml filtered water with 1/4 teaspoon sea salt. Bring to a gentle simmer over medium heat, stirring to dissolve salt completely.
Step 3. Add the dried cranberries to the simmering water. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally with a wooden spoon. You'll hear the berries begin to pop — this releases their natural pectin which will thicken the sauce.
Step 4. Once about half the berries have burst (you'll see their white flesh), stir in 80ml pure maple syrup and 60ml raw honey. Mix thoroughly and continue cooking for 3-4 minutes until the mixture reaches a jam-like consistency that coats the back of your spoon.
Step 5. Remove from heat and let cool for 5 minutes — the sauce will continue to thicken as it cools due to natural pectin. Taste and adjust sweetness if needed (add 1-2 teaspoons more honey for sweeter preference).
Step 6. Transfer to a clean glass jar or container. The sauce can be served warm immediately or chilled. For best texture, refrigerate for at least 2 hours before serving — this allows flavors to meld and achieves the classic cranberry sauce consistency.
Storage
Store covered in refrigerator for up to 2 weeks. Can be frozen for up to 6 months in freezer-safe containers. Bring to room temperature before serving if chilled.
Cost Comparison
Cost per serving (homemade)$0.88
Cost per serving (store-bought)$0.65
Savings-35%
The homemade version costs more per serving due to premium organic ingredients versus mass-produced corn syrup. However, you're paying for superior nutrition, no processed sugars, and ingredients you can pronounce. The upfront ingredient investment provides multiple batches.