Pair this sauce with Thanksgiving Stuffing Meatballs, use it in Mom’s Stuffed Cabbage recipe, or simply add it to your own holiday recipes list.
PREP TIME
5 minutes
COOKING TIME
15 minutes
YIELD
2 cups
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15-16 ounces fresh cranberries
Organic honey or maple syrup to taste (about 1-4 tablespoons)
Juice + zest of one orange (optional; do not include if you are adding this recipe to Mom’s Stuffed Cabbage)
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SIDE NOTE
Spread this sauce over the Pumpkin Cranberry Muffins.
CHANGE IT UP
To make a chunky cranberry sauce, add 1 cup mandarin orange segments, drained; 1 cup pineapple (fresh is ideal; check canned for additives, and get one without added sugar); 1/2 cup raw walnuts, chopped (soaked/dehydrated raw nuts are ideal).
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NUTS
EGGS
NIGHTSHADES
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In a medium-sized sauce pot, simmer the cranberries with the water/juice until all berries have “popped” open, and the texture is gelatinous. Add the honey or maple syrup to taste.
Remove the mixture from the heat, and allow it to come to room temperature before refrigerating for later use.
