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Your new Favorite Cranberry Sauce & Leftover Cranberry Sauce Muffins!

About 10 years ago, we made the switch from cranberry sauce in the can to homemade cranberry sauce with actual cranberries and we'll never go back! However, what to do with that delicious, tart, orangey goodness that is inevitably leftover?

Tadah! Leftover Cranberry Sauce Muffins!

First the Cranberry Sauce - truly, once you make this, you'll never ever want to to back to the can!

Best and Easiest Homemade Cranberry Sauce

1/2 cup fresh orange juice

1/4 cup water

1/4 cup sugar

1/4 cup honey

1 (12 oz) bag fresh or frozen cranberries

Zest of one orange

Cinnamon stick

Pinch salt

In a medium sauce pan over high heat, bring the orange juice, water, sugar and honey to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium, add cinnamon stick and boil gently until most of cranberries have burst open, about 15 minutes

Transfer sauce to a serving bowl. Cover and chill until ready to serve.

(the next day)

Ooof, you're stuffed, but there's still that gorgeous cranberry sauce, have no fear! Our very favorite Cranberry Sauce Muffins are here! They come from (along with that gorgeous photo above), and feature a delectable streusel topping that make them irresistible to even the can lovers.

Enjoy and Happy Leftovers!

XO! Alice Meadows


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