I have a confession to make. You know that gelatinous cranberry sauce that comes in the can? Well, that used to be a staple at our Thanksgiving dinners. It gets worse. I didn’t buy it because it was easier to just open a can then to throw a cranberry sauce together from scratch, I bought it because I actually really liked it.
So, if you are a fan of the canned stuff, no judgement here! But… I will tell you that once I started making my own cranberry sauce from scratch, I realized that it is super easy and just involves adding some cranberries, liquid, and seasonings to a pot and ta-da, you have an amazing cranberry sauce to enjoy and you don’t even need a can opener!
Also, if you are anything like me and you love to mix all of your food together into one big mish-mash, this homemade cranberry sauce mixes together much easier than the jelly from the can! And if you are one of those people who can’t stand it at all if your food even touches, I will never understand you, haha!
Just kidding! But, when it comes to holiday food I highly recommend mixing it all together so you get a taste of all the deliciousness in every single bite. Cranberry sauce may not be the big star of the holiday meal, but I really think that it helps to tie everything together and it seems to perfectly compliment everything else on the plate!
What is your favorite holiday dish that you just can’t live without??Print
- 1 – 12 ounce bag of cranberries, washed
- 1/2 cup water
- 1/2 cup orange juice
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon orange zest
- Place all ingredients into a medium sized pot. Bring to a boil, reduce to a simmer and simmer until cranberries are starting to burst open, 15-20 minutes, stirring occasionally. Sauce will thicken up a bit as it cools.
Cheeto must be so happy that he has grown out of his Christmas outfit!