Thanksgiving is tomorrow! I wanted to share this easy and delicious cranberry sauce recipe that I originally posted last November. I’ve made a few updates for 2019 that I think make the sauce better than ever.
I’m passionate about eating well, so I try to eat unprocessed, healthy foods whenever possible. Instead of serving canned cranberry sauce (which often contains high fructose corn syrup), give this homemade sauce a try. It’s easy to make and only requires a few ingredients, all of which were available at my local Aldi. I think fresh sauce adds a finishing touch to the overall Thanksgiving meal.
For this recipe, all you need is a stovetop, a saucepan, a big spoon and the following ingredients.
- 24oz of fresh, raw cranberries (this was 2 bags at Aldi)
- Juice from 1/2 an orange
- 1 cup of white sugar (if using brown cane sugar, increase to 2 cups)
- 1t cinnamon
- A pinch of ground cloves (just a pinch; cloves are strong and can overpower the recipe)
1. Begin by washing the cranberries and the orange under warm water.
2. Add a bit of water to the skillet and cook the cranberries over medium-high heat.
3. Next, peel the orange, making sure to save the skin for a garnish. You can also add a few peels into the recipe if you’d like.
4. Juice half the orange and add the juice and a few rinds to the skillet. Stir together with the cranberries.
5. As the cranberries cook, you’ll begin to hear them pop and see them turn into a gel. As they become the consistency of a sauce, add the teaspoon of cinnamon and stir in the sugar.
An important note about the sugar: I used natural cane sugar last year, which is less sweet than white sugar. Honestly it took about 2+ cups to get the sauce to reach the desired sweetness. For this 2019 update, I would recommend using regular white sugar to achieve the best taste.
6. Lastly, add the pinch of cloves to the mix. As I mentioned above, cloves are really strong, so you only need a small amount.
7. Once the sauce is jellied and sweetened to your liking, remove from the heat and spoon into a glass dish for storage. Top with the orange rinds before serving.
The final recipe serves about 6 people.
Another side note: If you have leftovers, try mixing the sauce with cottage cheese or oatmeal for a sweet breakfast dish.
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