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Homemade Cranberry Sauce

Homemade Cranberry Sauce

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Homemade Cranberry Sauce

There’s mashed potatoes, yams, and stuffing… but nothing ties a holiday meal together quite like cranberry sauce.

It’s fresh, tart, and goes great with a rich, savory plate. (Bonus: cranberries are packed with antioxidants and vitamin C – which your body can really use during cold and flu season!)


But before you run out for cran-in-a-can, head to the kitchen and make this homemade cranberry sauce instead! Unlike the jellied stuff, this recipe is free of high-fructose corn syrup and preservatives. Instead, it contains fresh fruit and  antioxidant-rich Forever Beautiful mix.


This beauty-boosting mix contains 6 powerful skin-foods, plus your daily recommended value of vitamin C.


Makes 1 ½ cups | VEGAN, GLUTEN-FREE



  • 1 tsp Forever Beautiful mix
  • Zest of 1 medium (organic) orange
  • 12 ounces (1 bag) fresh cranberries
  • ½ cup maple syrup
  • ½ cup water
  • ½ tsp ground cinnamon



  1. Rinse the cranberries and orange well.
  2. In a medium saucepan, combine the cranberries, maple syrup and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
  3. Remove the pot from heat and stir in the orange zest, cinnamon, and Forever Beautiful mix. Taste and, if the mixture is too tart (it should be a little tart) add more maple syrup.
  4. The sauce will continue to thicken as it cools. Keep in the refrigerator, covered, for up to 2 weeks.
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