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Cranberry Sauce

by Vimerson Health Team November 25, 2019

Cranberry Sauce

Thanksgiving is just around the corner, and one of the most asked questions is: canned or fresh cranberry sauce?

I am a fan of making as much from scratch as I can: not only it’s better for our environment 🌱🌎 (less waste), but most importantly, making your own means you get to control the whole process and you know exactly what is in your food at all times.

Not everybody has the time or the inclination to make sauces, jams, biscuits, etc from scratch, however with the holidays on their way, there’s no better time to show your loved ones a bit of extra special care than by presenting them with some homemade goodies.

If you’ve ever been intimidated by the idea of making your own cranberry sauce, I promise you it couldn’t be easier and it will make you swear off the canned stuff forever. Three ingredients and a few spices you’re sure to have in your kitchen this time of the year is all you need, and you don’t need to do anything but put all the ingredients in the pan and occasionally stir: the magic happens all by itself 😋
This version of the beloved holiday classic is vegan, grain-free, free from refined sugars (thanks to the use of maple syrup), and suitable for a paleo diet. 
Are you ready? Let’s head to the kitchen and give this a go! 


  • 12 ounces of fresh cranberries
  • Zest of 1 orange
  • ¼ cup orange juice, freshly squeezed (use up your whole orange!)
  • ½ cup maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice


  1. Wash your cranberries and place them into a saucepan. 
  2. Add the orange juice, zest, maple syrup, and the spices in the pan, stir everything together
  3. Cook over low heat until the cranberries are soft: this should take around 15 minutes, but make sure you keep checking your cranberries every few minutes, and to keep stirring. Increase the heat to medium and cook until the cranberries burst, about 5 more minutes. 
  4. The next step depends on your personal preference for cranberry sauce: if you like it chunky, remove the saucepan from the heat; however, if you prefer a smooth sauce, you should continue cooking it over medium heat for approximately 5-10 more minutes (make sure you keep stirring). 
  5. Transfer the sauce to a bowl and let it cool completely before serving.

The sauce can be stored in the refrigerator for 1 week. 

I hope you try this cranberry sauce this holiday season, and that it enriches your table and makes your guests happy. Please let us know if you make it in the comments - and have a Happy and Healthy Thanksgiving! 

Vimerson Health Team
Vimerson Health Team



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