5 from 1 vote

Not Your Grandma’s Cranberry Sauce

 November 15, 2020

If you are looking for a quick and easy cranberry sauce recipe, this one is FOR YOU. It is absolutely delicious! I call this one “Not Your Grandma’s Cranberry Sauce” because when ever I think of my grandma’s cranberry sauce, I get the heebee jeebees (is that even a word?). Why? I’m not sure exactly. It’s just that grandma’s cranberry sauce was overly sweet, soggy, and didn’t sit well in my stomach, and so, I avoided it for many years.

So I did what any respectable food blogger would do: I decided to create my own version; a version that isn’t soggy, isn’t overly sweet, and that is packed with all the amazing spices reflecting the Thanksgiving holiday season. 

The best part about this recipe is that you can use frozen cranberries. In fact, I encourage you to. Not only are frozen cranberries cheaper, they are a time saver. How? Because when you purchase fresh cranberries, you need to wash them and pull all the little stems off, which I find to be annoying. So save yourself a step and purchase frozen cranberries!

So without further ado, here’s the recipe (and a video!)!

Not Your Grandma’s Cranberry Sauce

5 from 1 vote
Nicole Modic
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Here's my favorite cranberry sauce recipe! It's vegan, gluten-free, refined sugar free, and whoa, it's paleo-friendly too!


  • 1 12 oz bag of frozen cranberries
  • ¾ cup orange juice
  • ¼ cup orange zest
  • ¾ cup coconut sugar
  • 1 tablespoon tapioca flour or arrowroot flour or corn starch this is to thicken the sauce since we are using frozen cranberries
  • ½ teaspoon vanilla extract


  • In a large skillet over medium heat, add the orange juice and coconut sugar.
  • Whisk together so there are no clumps.
  • Add the vanilla extract, followed by the cranberries, and then the tapioca/arrowroot/corn starch, and orange zest.
  • Mix everything together well.
  • Once the mixture comes to a soft boil, cover, turn the heat to low, and cook for 35 minutes, or until the sauce gets nice and thick.
  • I like to remove the cover every few minutes and give everything a nice stir.
  • Garnish with extra orange zest.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!



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5 from 1 vote

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    • Hi Meera! For fresh cranberries, you don’t need to use the tapioca! It’s only added as a thickener since frozen cranberries have more water from being frozen. Hope you love this recipe!