Make your own homemade cranberry sauce this Thanksgiving using fresh cranberries & you will NEVER buy canned again! This recipe is so simple & delicious that you will wonder why you ever purchased pre-made sauce!! Extra sauce (if there is any left!) can be stored in the fridge for up to 1 week & used as a spread on toast, or added to my apple crisp recipe for a super tasty variation.
2-3 cups fresh or frozen unsweetened cranberries (preferably organic)
1 large orange -zested, peeled & chopped (preferably organic)
2 tsp orange zest (from fresh orange)
1//4 to 1/2 cup raw honey or grade B maple syrup
1 tablespoon fresh grated ginger
1/2 tsp vanilla
2 cinnamon sticks (or ½ tsp cinnamon)
Zest, peel & chop orange
Place all the ingredients (-orange zest) in a medium sauce pan over medium-high heat & Bring to boil.
Reduce heat to simmer for 15-20 minutes, stirring occasionally, until sauce has thickened. (You may hear the cranberries popping –this is normal)
Remove from heat, stir in orange zest, remove cinnamon sticks & cool to room temp.
Serve at room temp with salad, bread, pie, potatoes or whatever your little heart (or palate) desires !