Homemade Vanilla Thyme Cranberry Sauce
This vanilla thyme cranberry sauce recipe is perfect for Thanksgiving! Make this holiday staple at home! Refined-sugar free!
Alternately titled, 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.
Now, I still absolutely love this recipe for homemade cranberry orange sauce. But these days I don’t really use a whole lot of granulated sugar, so I decided it was finally time to tackle a refined-sugar free version!
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, maple syrup, 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: 61 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 15g Fiber: 1g Sugar: 13g Protein: 0g