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Cranberry Sauce (SCD)

Best darn homemade cranberry sauce. This recipe is borrowed from a great chef.

Canberry sauce
5 from 1 vote

Cranberry Sauce (SCD)

The most wonderful cranberry sauce I've ever tasted and it's SCD. Thank you Danielle Walker
Yield: 8 1/2 cups
Calories: 186kcal


  • 1 tbsp unflavored gelatin powder
  • 2 tsp orange zest
  • 1 c orange juice freshly squeezed
  • 24 oz fresh cranberries
  • 1 c honey raw, uncooked
  • ½ tsp nutmeg ground
  • ½ tsp cinnamon ground


  • In a small bowl, sprinkle the gelatin over the water and set aside to bloom.
  • Mix the cranberries, orange juice, honey, orange zest, nutmeg, and cinnamon in a saucepan over medium-high heat. 
    cranberry sauce
  • Bring the sauce to a boil, then reduce the heat to medium and simmer until the berries begin to break open, about 20 minutes.
  • Pour in the bloomed gelatin and whisk until dissolved. 
    Canberry sauce
  • Remove from the heat and transfer to a bowl.
    Cool to room temperature, then cover and refrigerate for 4 hours, or until thickened.

Serve chilled.


    Make it ahead The sauce can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months. Defrost overnight in the refrigerator before serving.
    AUTHOR: Danielle Walker - AgainstAllGrain.com


    Calories: 186kcal | Carbohydrates: 48g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 156mg | Fiber: 4g | Sugar: 40g | Vitamin A: 115IU | Vitamin C: 27.7mg | Calcium: 14mg | Iron: 0.5mg