One of my Thanksgiving dinner assignments this year is cranberry sauce. I’ve always been a little squeamish about the jiggly out-of-the-can stuff, but have never made the homemade version either.
I wanted something full of flavor and made from real ingredients. In my “research,” I came across a Triple Cranberry Sauce recipe over at MJ’s Kitchen. The reviews were great, it sounded easy to make, and it featured three types of cranberries (whole, dried, and juice), which I loved.
I tweaked the recipe a bit by replacing the refined sugar with honey, adding extra spices, and replacing half of the cranberry juice with apple juice to lighten the flavor just a touch.
The result is truly the best cranberry sauce I’ve ever had. In fact, I’ve been slathering it on toast, adding it to sandwiches, and stirring it into yogurt for a week now, and I’m nowhere near tired of it!
Beautiful, Delicious, and Healthy Cranberry Sauce
Here are my favorite features of this homemade cranberry sauce:
It’s astounding, really. I was nearly as taken with the color as I was with the flavors!
It’s a brilliant blend – bold cranberries, sweet honey, refreshing citrus, and warm cinnamon and cloves.
As compared to the canned variety, which retains shockingly little nutritional value, our recipe is a powerhouse of nutrition:
Vitamin C (Excellent source)
Fiber (Good source)
Vitamin E (Good source)
Vitamin K (Good source)
5 classes of phytonutrients (Excellent source of these antioxidant, anti-inflammatory, & immune-boosting nutrients!)
Plus, there’s no refined sugar!
Literally, this requires a single cooking pot and about 20 minutes of your time. It couldn’t be much easier than that!
Not surprisingly, God’s ingredients truly are the best of all – I love that!
After tasting this surprisingly easy, naturally sweet cranberry sauce, you'll never go back to canned cranberry sauce again!
- 3/4 cups unsweetened cranberry juice
- 3/4 cups unsweetened apple juice
- 1 cup raw honey or more, to taste
- 12 oz bag whole fresh cranberries rinse and remove any unripe berries
- 1/2 cup dried cranberries whole, unsweetened
- 1-2 cinnamon sticks
- 1/2 tsp ground cloves
- 1 1/2 Tbsp orange zest
- Mix together the juices and honey in a saucepan over high heat, whisking as the liquid heats.
- Once mixture is boiling, add the fresh and dried cranberries, cinnamon, and cloves. Return to a boil, then reduce to a simmer for about 7 minutes, stirring occasionally.
- Add orange zest and continue to simmer another 3 minutes.
- Remove the cinnamon stick, transfer to glass container and allow to cool. Store in refrigerator overnight to allow flavors to "marry." Add additional honey as needed to suit your taste.
Makes 30 oz
This sauce can be enjoyed immediately, but it will firm up and the flavor is best when refrigerated overnight.
Adapted from MJ's Kitchen
Check out our other wonderful holiday recipes!