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Cranberry Chia Sauce

A quick and versatile sauce made with fresh cranberries and chia seeds, perfect for holiday tables or weekend breakfasts.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 cup fresh cranberries Substitute: 1 cup frozen cranberries, no need to thaw
  • 2 tablespoons maple syrup Can also use honey/agave; reduce slightly if using sweeter syrups
  • 2 tablespoons chia seeds Use white or black chia; swap for ground flax if needed but texture will differ
  • 1 cup water Or use orange juice for extra citrus depth
  • 1 pinch salt Brings out the cranberry flavor

Instructions

Cooking

  • Place the cranberries and water in a medium saucepan and bring to a boil over medium heat.
  • Reduce heat to a gentle simmer. Cook about 8-10 minutes, stirring occasionally, until most berries have burst and the mixture starts to break down.
  • Stir in the maple syrup and a pinch of salt. Mix until combined.
  • Add the chia seeds and stir well so they don’t clump.
  • Keep simmering over low heat for another 5-10 minutes, stirring now and then, until the sauce thickens slightly. Remember it will thicken more as it cools.
  • Remove from heat and let the sauce cool to room temperature. Transfer to a jar and refrigerate if not using right away. Serve beside roast turkey or spooned over yogurt bowls and oats.

Notes

Store in an airtight container for 5-7 days in the refrigerator. Freeze in a freezer-safe container for up to 3 months. If it gets too thick after thawing, stir in a tablespoon of warm water or orange juice. For a smoother sauce, pulse partially cooled mixture in a blender or use an immersion blender.