Maple and Black Pepper Cranberry Sauce

I love homemade cranberry sauce around the holidays.  This one is perfect for Thanksgiving, and should pair with any other dishes you’ll be making.  The next day, put it on a roll with the rest of your leftovers!  I like to get a little creative with the traditional flavors just to make it a bit more complex.  You can enjoy this warm or make it a day or two in advance, because it’s great cold too.

*Side note: I also use this cranberry sauce to make my Cranberry Coconut Cream Pie, so make a double batch ahead of time and you will have both a side dish with dinner and you can make a fantastic creamy and healthy dessert!


  • 3 cups (12 oz.) fresh cranberries
  • zest from 1 lemon
  • 1/3 cup apple juice (preferably unfiltered)
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper


  1. In a small sauce pot, mix together the cranberries, lemon zest, apple juice, maple syrup and coconut sugar.  Cook over low to medium-low  heat for 15 minutes, stirring occasionally.
  2. Raise heat to medium and cook 10 more minutes, keep stirring a little more frequently now.
  3. Turn off the heat on the burner, stir in salt and pepper and let cool for ten minutes to thicken, while still stirring occasionally.

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