Cranberry sauce is a traditional Thanksgiving and Christmas staple that I had never tried until I decided to make it from scratch last year. I just could never bring myself to eat that jellied blob that came out of the can. I’ve just let B go buy his can if he really wanted it. Last year I could sit by and watch no longer. It turns out that making it from scratch is almost as easy as opening a can.
Seriously, it takes so little effort and the results will have you tossing those jelly cans out the window. It’s absolutely delicious! We had a bit leftover last year after one of the holidays and we finished it off by spreading it on yummy bread or stirring it into greek yogurt. I love the hints of orange and cinnamon and your house will smell amazing while it’s cooking. Dual purpose!
See bottom for note on Paleo substitutions.
Cook time: 20 minutes
12 oz bag of fresh cranberries
1 orange, zested and juiced
1/2 tsp cinnamon
1 cup organic sugar
1/4 tsp vanilla
pinch of salt
-Combine all ingredients in a medium saucepan over medium low.
-It may seem like there’s not enough liquid, but the cranberries release moisture as they cook and adding liquid will result in a more soupy finish.
-Stir to combine and cook for 20 minutes, stirring occasionally, until cranberries have popped and reduced.
-Let cool completely before serving.
**Can be made Paleo by substituting coconut sugar for regular.