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…
|Prep Time||5 minutes|
|Cook Time||30+ minutes|
- 10 oz cranberries frozen or fresh
- 1 cup cane sugar can also use maple sugar or honey, but flavor and consistency will change
- 1 cup filtered water
- 1/2 cup red wine I use pinot noir
- 1/4 tsp Himalayan sea salt
- 1 cinnamon stick
- Combine all ingredients in a sauce pot, mix, and bring to a boil over medium heat, stirring frequently.
- Reduce heat and simmer for 30 minutes-2 hours, continuing to stir occasionally (be sure to scrape the bottom). B patient while the berries pop on their own, they eventually will.
- Time of simmering will depend on how thick you’d like your sauce. Once all of the berries have popped, use a potato masher to mash it all up together.
- Allow to cool and store in the refrigerator for up to 5 days. Alternatively, you can freeze for a later use.
- Serve cold with your holiday meal and enjoy!
Some other ideas for cranberry sauce:
Make crepes and use this with cream cheese as filling!
Spread over rolls (especially delicious with Jovial’s Einkorn Sweet Potato Rolls).
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