Either you love it or hate it, but chances are someone you know loves it. Cranberry sauce happens to be one of my personal favorites on our Thanksgiving table each year. This cranberry sauce recipe is the same one I’m serving up this week, I hope you love it as much as I do!
Why I Avoid the Canned Stuff
There are a few reasons why I choose to make this from scratch. One, I love the process of starting with simple ingredients and turning it into something incredible. Two, I like to control the type and amount of sweeteners and additives in the food I feed my loved ones. (Many canned cranberry sauces contain undesirable additives like high fructose corn syrup, corn syrup, etc.) Three, I think anything freshly homemade is going to taste better than anything you can pickup on the grocery store shelf that might have been cooked in the very can it’s packaged in.
This is one of the times I do choose to go with cane sugar instead of something alternative because I really love for the cranberry flavor to stand out and cane sugar doesn’t take away from that. 80/20 around here, folks.
Making Cranberry Sauce is Really Easy
Don’t be intimidated! For some reason, I get impressed reactions anytime I make this myself and bring it somewhere. It makes me giggle because of just how simple it is to make. The hardest part for me is sourcing the organic cranberries. I prefer fresh, so if I forget to plan ahead I settle for frozen. That happened this year!
Without further ado…
When it comes to Thanksgiving and Christmas, I go all out with homemade all the things. I came up with this simple Turkey Brine Recipe in 2020 when I couldn’t find the one I’d been loving for years in stores. Needless to say, it was delicious and I’ll never look back. If you’re looking for a simple way to DIY this year for the holidays, give this easy recipe a shot!
This post contains some affiliate links, meaning when you click on some of the links and make a purchase, I receive a commission which supports my efforts to share with you in this space the products and resources I used and love most.
Gather Your Ingredients
If you’ve been around here long enough, you’ve noticed I’m pretty particular about my ingredients. I love to purchase fresh, organic spices from Mountain Rose Herbs. Most sugar cane grown in the US is heavily sprayed with pesticides and grown as a GMO crop, so I always opt for organic for that. I think the Himalayan sea salt really shines in this recipe, too.
If you don’t have dried orange or lemon zest on hand, fresh is always great too! Last year I used all dry, but this year I am using fresh rosemary as well as fresh orange and lemon zest instead of dried. You can even get more creative with optional add-ons like dried cranberries, if you’d like!
Sourcing Your Turkey
What’s the deal with pasture-raised? Most of the meat we eat in our home has been raised and processed with the utmost care in mind. This means they also contain higher levels of bio-available nutrients from being raised in natural, outdoor conditions. If you’re local to Houston or San Antonio, Texas Farm to Home delivers many farm to table meat and dairy products straight to your door. We’ve been utilizing his services for over three years now. Our turkey(s) will be delivered by him next week!
You can learn more about why it’s important to consider meat sources on my Weston A. Price Foundation Overview here.
Don’t forget to consider thawing times based on the weight of your turkey, and gathering your necessary ingredients well before the need to prepare your brine. Your bird should be thawed completely and plan to brine for 12-24 hours before you plan to cook it. Print this recipe and get started!