I feel like cranberry sauce is always an afterthought on Thanksgiving. Most people pass up the suspicious looking blob from a can, but this homemade cranberry sauce will draw a crowd! It’s SO easy and so fresh, you’ll never go back to the canned stuff again…mark my words!
Side Note: There are so many yummy recipes that call for cranberry sauce. I’ve even been putting it on toast with dairy-free cream cheese!
12 oz fresh organic cranberries, rinsed
1 cup coconut sugar
1/3 cup water
2- 2 inch slices of orange zest
1 cinnamon stick
1/4 tsp all spice
1/4 tsp ground nutmeg
HOW TO MAKE
-In a medium pot over medium-high heat, combine water, cranberries, and coconut sugar. Stir to blend.
-Bring mixture to a boil.
-Reduce to a simmer, then add in orange zest, cinnamon stick, all spice, and ground nutmeg. Stir to blend.
-Simmer for 10 minutes, stirring occasionally. Cranberries will begin to pop and burst.
-Remove orange zest and cinnamon stick, and discard.
-Using a potato masher or garlic press rocker, gently mash the cranberries. If you prefer chunky sauce, leave some cranberries unmashed. If you prefer a smooth sauce, use an immersion blender until smooth.
-Turn off heat, and leave uncovered for 20 minutes, or until sauce starts to thicken.
-Store in an airtight container in the refrigerator.