Orange Cranberry Sauce

Not just for one day of the year. Bright and tart, not overly sweet, and naturally sweetened with honey!

People always think I’m kidding when I say cranberry sauce is the best part of Thanksgiving but I’m dead serious — it is! When done right. Cranberry sauce shouldn’t be overly sweet and should have the right amount of tartness. I like how it brings brightness to meals with rich flavors. I’ve been tweaking my own recipe for a few years now and am glad to say I think I finally found the winning combination! Refined sugar free and so simple to make!

Ways to use: mix in with some plain yogurt with honey, serve on pancakes, add to a Fall inspired salad, pair with goat cheese and a baguette. I’m telling ya — if you only make this once a year you're missing out!

INGREDIENTS

12 oz fresh or frozen cranberries

1/2 cup freshly squeezed orange/tangerine juice

1/2 cup water

1 stick of cinnamon

3 TB pure honey (may also use maple syrup)

Zest from 1 orange, around 2 teaspoons

DIRECTIONS

Add cranberries, orange juice, maple syrup, and cinnamon stick in a small pot and place over medium high heat. Once mixture begins to boil, cover, reduce heat to low, and cook for 10 minutes or until the sauce thickens and the cranberries pop. You may have to mash with fork if they don’t pop on their own. Remove cinnamon stick. After about 10 minutes,  remove the lid and allow cranberries to simmer a few minutes to thicken the sauce up. Once the sauce is thick, remove from the heat and set aside in fridge to cool.

NOURISH

Cranberries are very high in antioxidants and are a great source of vitamin C!