Growing up, Thanksgiving at our house meant the only acceptable way to serve cranberry sauce was from a can. You know the one. That gelatinous mold of cranberries sweetened with enough sugar to overtake the turkey’s tryptophan side-effects. As I got older, and experienced different variations on cranberries (cranberry salad, cranberry molds, cranberry chutney, you name it), I preferred the tarter stuff to the usual super sweet from my youth.
This is not your “cranberry stuff from a can,” as it’s not super sweet, but it plays up the tartness of the cranberries. It’s fresh, delicious, and perfect with that tender piece of turkey.
12 ounces (340 g) fresh cranberries, picked over for mushed ones
2 apples, peeled and sliced into small bites
~ zest of 1 lemon
~ zest of 1 orange
¾ cup (180 mL) fresh squeezed orange juice
¼ cup (60 mL) water
¼ cup (60 mL) honey, more or less to taste
1 cinnamon stick
- Place all ingredients in a medium saucepan, and while stirring, bring to boil.
- Reduce heat to a simmer and allow to simmer for 10–15 minutes or until the sauce thickens some. Remove cinnamon stick.
- Refrigerate sauce until ready to serve. As it cools it will thicken some. Serve cold!
Variations—Some folks like nuts and celery added to their cranberry sauce. Whatever makes you happy! Omit the honey if you prefer.
Plan Ahead—Making this sauce a day or two ahead of time will make your Thanksgiving preparations that much easier!
