Recipe: Cranberry Sauce

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Your search for the perfect cranberry sauce has ended, because here is what I like to call Christmas in a Jar.  The spices are seasonally on-point, and the color is just gorgeous.  It really is so easy, too!  There’s no reason to open a gloppy congealed can of cranberries when you can have this fresh, citrus-y sweet and tart combination.

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My favorite way to eat cranberry sauce leftovers- in yogurt for breakfast!

My old recipe called for 2 cups of sugar, which is just an absolute ton!  It was so sweet that it overpowered the tartness of the cranberry.  I’m really trying to cut out all refined sweeteners and just stick to significantly smaller amounts of the more natural ones, like honey or maple syrup.  So this recipe lightens up the amount of sweetener to just a third of a cup of maple syrup.

My ten year old niece, who was a devoted cranberry-from-a-can fan, tried this when I brought it to Thanksgiving and she loved it!  She loved the cinnamon in it.  I was trying to play it cool on the outside, while secretly rejoicing inside!

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I love my new bowl from Mud Pies Pottery in Salado!

So the next time you are headed out for a holiday meal, bring this homemade cranberry sauce.  People will be so impressed and think that it was so hard.  It’s okay, you don’t have to tell them how easy it really is!

Cranberry Sauce

  • Servings: 2 cups
  • Difficulty: easy
  • Print

Christmas in a jar!


This recipe is lower on the sweetness side than regular, so I recommend making it as is, tasting, and then adding extra sweetener to taste.

Ingredients

  • 1 bag, or 4 cups, fresh cranberries
  • 1/3 cup fresh squeezed orange juice, or the juice from two small oranges
  • zest from one orange
  • 1/3 cup water
  • 1/3 cup honey or maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice

Directions

  1. In a medium pot, combine all items and cook over medium high heat until the cranberries pop, stirring frequently for about 10 minutes.
  2. Lower heat to medium, and cook for another 20 minutes while the sauce thickens and reduces, stirring frequently.
  3. Let cool and store in the fridge to chill until serving. This can be served at room temperature or chilled.

4 thoughts on “Recipe: Cranberry Sauce

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