One of my grandmother's specialties was cranberry sauce. I like a fresh, fruity taste so I've made a variation of her cranberry sauce at least once or twice at year for holiday meals for years. 


  • 2 packages raw cranberries (thaw if frozen)
  • 1 large navel seedless orange
  • ½ -  sweetener (sugar, honey, Xylitol, real Maple Syrup)
  • 1½ cups water

Step 1 - Raw portion

  • Wash naval orange and cut into 6-8 pieces (do not peel). Place in a blender.
  • Add 1 cup raw cranberries.
  • Add ½ cup water.

Blend until smooth. Set aside.

Step 2 - Cooked portion

Combine in a large saucepan:

  • 1 cup water
  • Sweetener
  • All remaining raw cranberries

Bring to a rolling boil, cover, and simmer for 10-15 minutes, stirring frequently. Remove from heat and let cool slightly.

Add blended raw portion and mix well. Allow to cool completely.

Refrigerate in a covered container for several hours before serving.

Can be placed in smaller containers and frozen. Thaw as needed.


Pour cooled or thawed sauce into a serving dish and place on the table.