Homemade Cranberry Sauce

I feel like cranberry sauce is always an afterthought on Thanksgiving. Most people pass up the suspicious looking blob from a can, but this refined sugar-free HOMEMADE CRANBERRY SAUCE is so much better!

The canned version has both high fructose corn syrup and corn syrup. High frustose corn syrup is a processed version of corn syrup, so you're getting a heavy dose of frustose and glucose. Personally, I would rather have a less processed cranberry sauce, and I think it tastes better when it's homemade.

This recipe is super easy to make and is so fresh. You’ll never go back to the canned stuff again!

INGREDIENTS

12 oz fresh organic cranberries, rinsed

1 cup coconut sugar

1/3 cup water

2 (2 inch) slices of orange peel

1 cinnamon stick (or 1 tsp ground cinnamon)

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 burst.

-Remove orange zest and cinnamon stick, and discard.

-Gently mash the cranberries with a wooden spoon, potato masher, or fork. If you prefer anchunky sauce, leave some cranberries unmashed. If you prefer a smooth sauce, use an immersion blender until smooth.

-Turn off heat, and leave uncovered for 10 minutes, or until sauce starts to thicken.

-Store in an airtight container in the refrigerator.