Hot Honey Cranberry Sauce
This Hot Honey Cranberry Sauce is about to be the star of your Thanksgiving table. Fresh cranberries simmer with honey, orange juice and zest, a little cinnamon and a drizzle of hot honey until they burst into a glossy, jammy sauce that is sweet, tangy and just a little bit spicy.
It takes about 20 minutes on the stovetop, it can be made days ahead, and once you try it you will never go back to the canned stuff. Spoon it over turkey, pile it on leftover sandwiches, or serve it with baked brie for an easy holiday appetizer.
Why You’ll Love This Hot Honey Cranberry Sauce
- Sweet heat: Hot honey adds a gentle kick that makes classic cranberry sauce so much more interesting.
- Naturally sweetened: Made with honey instead of refined sugar.
- Quick and easy: One saucepan and about 20 minutes.
- Make-ahead friendly: It actually gets better after a day in the fridge.
Hot Honey Cranberry Sauce Ingredients
Fresh Cranberries
Fresh cranberries burst as they simmer and naturally thicken the sauce. Frozen cranberries work too, no need to thaw them first.
Honey and Hot Honey
Regular honey sweetens the sauce, and hot honey brings the heat. Start with 2 tablespoons and add more at the end to taste.
Orange Juice and Zest
Fresh orange flavor is a classic match for cranberries and keeps the sauce bright.
Cinnamon and Thyme
Ground cinnamon, a cinnamon stick and a few sprigs of fresh thyme add warm, cozy holiday flavor.
Apple Cider Vinegar and Salt
A splash of apple cider vinegar and a pinch of salt balance all the sweetness and make the flavors pop.
Good to Know: This cranberry sauce is naturally gluten-free and dairy-free.
How to Make Hot Honey Cranberry Sauce
Step 1: Add Everything to the Pan
Add the cranberries, honey, orange juice, water, hot honey, orange zest, cinnamon and salt to a saucepan.
Step 2: Bring to a Boil
Bring everything to a gentle boil over medium heat, stirring occasionally.
Step 3: Simmer
Reduce the heat and simmer for 10 to 12 minutes, until most of the cranberries have burst and the sauce starts to thicken.
Step 4: Taste and Adjust
Stir in the apple cider vinegar and taste. Add more hot honey if you want a little more heat.
Step 5: Cool
Remove the sauce from the heat and let it cool. It will keep thickening as it sits.
Carly’s Expert Tips
- Don’t overcook it. The sauce thickens a lot as it cools, so take it off the heat once most of the berries have burst.
- Taste at the end. Hot honeys vary in heat, so add more a little at a time.
- Make it ahead. The flavors get even better after a night in the fridge.
Make It Your Own
- Extra spicy: Add a pinch of red pepper flakes.
- Maple: Swap some of the honey for maple syrup.
- Chunky: Stir in chopped pecans or walnuts after it cools.
Make-Ahead and Meal Prep: Make the cranberry sauce up to 5 days before Thanksgiving and keep it covered in the fridge. Serve it cold or at room temperature.
What to Serve With Hot Honey Cranberry Sauce
Serve it with roast turkey, ham or pork, spoon it over baked brie or goat cheese for an easy appetizer, or layer it onto leftover turkey sandwiches the next day.
Storing
Store the cranberry sauce in an airtight container in the fridge for up to 1 week, or freeze it for up to 3 months. Thaw it overnight in the fridge before serving.
What People Ask About Hot Honey Cranberry Sauce
Can I use frozen cranberries?
Yes. Add them straight from the freezer and simmer a minute or two longer.
Is hot honey cranberry sauce spicy?
It has a gentle kick. Start with the 2 tablespoons of hot honey and add more to taste.
How long does homemade cranberry sauce last?
Up to 1 week in the fridge in an airtight container.
Hot Honey Cranberry Sauce
Ingredients
Method
- Add cranberries, honey, orange juice, water, hot honey, orange zest, cinnamon, and salt to a saucepan.
- Bring to a gentle boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 10-12 minutes, until most of the cranberries have burst and the sauce starts to thicken.
- Stir in apple cider vinegar and taste. Add more hot honey if you want a little more heat.
- Remove from heat and let cool. The sauce will continue to thicken as it sits.
