Homemade Vanilla Thyme Cranberry Sauce
This homemade vanilla thyme cranberry sauce is a must make for Thanksgiving! Filled with maple syrup, fresh thyme and vanilla, it’s refined sugar free and the perfect compliment to your turkey day feast. Dairy free, gluten free and vegan.
An alternate title for today’s post should be: the only way I’ll eat cranberry sauce.
Because the stuff in the can? Yeah, not going to lie, but it freaks me out.
I distinctly remember my sister and I playing with it at Thanksgiving dinners growing up because we were so weirded out by the way it looked. You want me to eat that? I don’t think so.
But then quite a few years back, I discovered that you could in fact actually make your own cranberry sauce. Who knew!
Major revelation for this girl right here.
Especially since it is nothing like the jiggly whatever that is from the can.
Which brings us to today.
We’re talking homemade cranberry sauce sweetened only with pure maple syrup.
And goodness me, is it good. We have fresh cranberries, a touch of vanilla extract and some fresh thyme for a little herbiness. So dreamy!
I promise, it is so simple to make AND you can whip it up in advance of the holiday.
Double whammy right there.
Additional Thanksgiving Recipes You Might Enjoy:
- Savory Sweet Potato Casserole
- Maple Roasted Vegetables
- Dairy Free Mashed Potatoes
- Fresh Herb Dinner Rolls
- Holiday Corn
- Cranberry Orange Sauce
- Classic Thanksgiving Stuffing
- Or, check out all our Thanksgiving recipes here!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 (12 ounce) bag fresh cranberries (about 3 cups), washed
- 1 cup water
- ½ cup pure maple syrup
- 2 to 3 teaspoons minced fresh thyme
- 1 teaspoon vanilla extract
- Add the cranberries, water, maple syrup and thyme to a medium saucepan and mix to combine.
- Set the pan over medium high / high heat and allow the mixture to come to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 to 15 minutes, until the cranberries have mostly popped and the mixture is sauce-y (it will thicken as it cools).
- Remove from the heat and use the back of a wooden spoon to smash any cranberries that haven’t popped. Stir in the vanilla extract.
- Allow to cool to room temperature, then store in an airtight container in the refrigerator. The sauce keeps well in the fridge for several days. I like to bring it back to room temp before serving.
Use the full 3 teaspoons minced fresh thyme for a more herby flavor (with the 2 teaspoons it is more mild).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 0g