Homemade Cranberry Sauce Recipe

homemade cranberry sauce recipe -- you won't believe how easy it is to make it yourself!

*Slurp* *Plop!*

Ah… the lovely sound that canned cranberry jelly makes as you delicately extract it from the can…

Even back before my real food transformation, it always seemed out of place. I mean, you spent all day basting the turkey, and making the rolls, and mashing the ‘taters, only to have the last item you put on the table be this bizarre ridged cylinder of store-bought cranberry jelly. But hey– who was I to argue with tradition?

As a young newly-married cook, I had a life-changing moment: I realized you could make cranberry sauce FROM SCRATCH. (Ok, ok… I know those of you who grew up with homemade cranberry sauce are rolling their eyes right now… but you have to realize I had my head in the sand for a good many years…)

Ever since then, I look forward to making this cranberry sauce recipe every year. It’s sweet enough that you won’t pucker, but sweetened with honey and orange juice so you don’t get a sugar-rush from it either. It’s pretty much cranberry perfection. And here’s the recipe—>

homemade cranberry sauce recipe -- you won't believe how easy it is to make it yourself!

Homemade Cranberry Sauce Recipe

  • 3/4 cup orange juice (about 2 large oranges if you are freshly squeezing it)
  • 1/2 – 3/4 cup honey (see note below) (where to buy- affiliate link)
  • 12 ounces whole cranberries
  • 1 tablespoon orange zest

In a medium saucepan, combine in the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.

Stir in the cranberries and continue to cook them until they burst and the mixture thickens (about 15 minutes).

Spoon the cranberry sauce into a mold (or bowl, or whatever you want) and refrigerate for 6-8 hours, or until set.

Kitchen Notes:

  • I like to use freshly squeezed orange juice, but if that’s not available, premade orange juice will work too.
[Continue Reading]

Pumpkin Pie Recipe: Made with Honey

A from-scratch pumpkin pie recipe that uses honey and NO canned milk!

The Four Seasons:

Winter, Spring, Summer, and PUMPKIN.

It’s that time of year, where no matter what you are trying to buy, there is pumpkin-flavored something staring you in the face.

Pumpkin candles, coffee, soap, bread, muffins, chewing gum, laundry detergent…

OK, maybe not those last two, but you get the idea…

Let’s be honest, when the pumpkin-craze hits, we’re really just trying to imitate one thing:


The perfect pumpkin pie recipe.

In my humble opinion, pumpkin is THE ultimate pie. It’s the main reason you eat Thanksgiving dinner, of course.

This down-home pumpkin pie recipe is special because:

1) it uses honey as the sweetener, instead of regular sugar (which makes it healthier, AND adds a richer flavor)

2) I ditch the evaporated milk or sweetened condensed milk and use real cream instead.

3) It has the best texture and flavor of many, many other pumpkin pie recipes I’ve tried. For realz.

So let’s do this pumpkin-thing.


Honey Sweetened Pumpkin Pie Recipe

(this post contains affiliate links)

You will need:


Preheat the oven to 375 degrees.

Mix the puree, honey, vanilla, salt, and spice together.

Mix in the cream, then gently beat in the eggs.

Carefully pour the mixture into the pie shell.

Cover the edges of the crust with a pie shield (or foil) and bake at 375 degrees for 25 minutes.… [Continue Reading]

How ‘Bout These Apples | 100+ Apple Recipes!

over 100 apple recipes-- everything from sweet, to savory, to salads and everything in between!

 By Renee Kohley, contributing writer

Apple season is my favorite way to transition into fall, and apple recipes make it even better.

We are literally surrounded by orchards to pick from, and always feel so blessed to bring home haul after haul, picking 2-3 times during the month of October.


I always end up breaking up our apple picking in shifts. It gives me time to plow through whatever needs to be done with them. I am still nursing a baby along with 2 other little ones, so my time in the kitchen needs to be efficient!

I don’t do much more than give them a quick wash in some vinegar and baking soda before tending to them. Very simple!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

My first bushel or 2 go into simple baked applesauce. One of my favorite things in the world is pulling out fresh applesauce in the middle of February with our lunch! I am all about simple too – no peeling – just down into the big oven roaster and use the immersion blender right down into the pan when they are done cooking!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

We obviously eat a bunch of them fresh, and I love to treat my family to an apple pie as well. There are so many baking ideas to use your apples, and one of my favorites is to double or triple batch apple breakfast bars with them!

Enjoying The Apple Harvest :: 100+ Apple Recipes!

Whether you can walk outside your back door and pick them right off your tree, live somewhere that offers U-Pick orchards (check THIS website to find places near you!), or can find amazing pricing on bushels at the farmer’s market, you really can have a lot of fun with your haul!

Here are some ideas to get you going!

100+ Apple Recipes

Apple Pie from Raising Generation Nourished
Award Winning Apple Pie from The Provision Room
Healthy Apple Crisp from Red & Honey
Best Apple Crisp from Wellness & Workouts
Apple Cranberry Crumble from Wellness & Workouts
Apple Crisp from Natural Fertility & Wellness
Apple Pecan Cobbler from Real Food Outlaws
Apple Crisp with Soaked Oats Topping from Recipes To Nourish
Rhubarb Apple Pie from Raia’s Recipes
Rhubarb Apple Crisp from Raia’s Recipes
Caramel Apple Pie from Raia’s Recipes
Honey Apple Pie from Raia’s Recipes
Honey Walnut Apple Crisp from Raia’s Recipes
15 Minute Apple Pie A La Mode from The Organic Kitchen
Apple Pie Pops from The Organic Kitchen
Cranberry Apple Pie with Maple Syrup & Cinnamon from Common Sense Home
Deep Dish Apple Pie with Fennel & Ginger from Delicious Obsessions
Buttermilk Apple Hand Pies from So Let’s Hang Out
Apple & Pear Crisp from So Let’s Hang Out
Apple Cobbler with Blueberries from A Quaint Cottage
Apple Crisp from The Humbled Homemaker
Dutch Apple Pie from Homemade Dutch Apple Pie
Apple Crisp from Homemade Dutch Apple Pie

Enjoying The Apple Harvest :: 100+ Apple Recipes!

Apple Cinnamon Muffin In A Mug from Simply Healthy Home
Sugar Free Baked Apples from Nearly Natural Momma
Gourmet Caramel Apples from Whole New Mom
Apple Pie Bean Fudge from Hybrid Rasta Mama
Chunky Apple Cinnamon Muffins from Naturally Loriel
Apple Cinnamon Scones from Naturally Loriel
Glazed Apple Cookies from Reformation Acres
Sugar Free Baked Apples from Keep The Beet
Apple Hill Cake from Dr.… [Continue Reading]

How to Make Fermented Rosehip Soda

how to make rosehip soda - this old-fashioned recipe is fermented so it's actually a healthy, probiotic soda.  I love this!By Ariana Mullins, contributing writer

It’s a great time of year to collect rosehips so we can make this rosehip soda recipe.

They are all over the place here in England, where my family is living at the moment. Rosehips are popular wild sources of vitamin C, have numerous herbal benefits, and they have a really nice flavor.


The problem with rosehips is that they can be a bit hard to work with, because they have hairs inside with the seeds. So I am always looking for uses that work with whole rosehips. This fermented rosehip soda is perfect and very low-maintenance. You just boil the hips for flavor, and strain them out.

I love to brew my own ciders and wines, but it’s really nice to have something quick and kid-friendly on-hand, too. This is a great way to use foraged herbs, flowers and berries. You can use this method for any fruit, really, and it’s very similar to my method for making fermented rhubarb & honey soda.

how to make rosehip soda - this old-fashioned recipe is fermented so it's actually a healthy, probiotic soda.  I love this!

Fermented Rosehip Soda Recipe


(this post contains affiliate links)


  1. Put the rosehips into a pot, and add 8 cups of water. Bring to a simmer.
  2. Simmer for about 30 minutes over low heat, then cool. I have left mine overnight before, but you don’t need to.
  3. Strain out the rosehipss.
  4. Add the honey or sugar and stir until dissolved. (You can also just save this as rosehip syrup!
[Continue Reading]