Every-Thanksgiving Cranberry Sauce
My simple cranberry sauce recipe, has been a staple at our Thanksgiving table for decades, and is passed on to continue the tradition. This is a classic, must-have, easy-breezy recipe, adding dimension and texture with crisp bites of apple, and bright zest of freshness with orange. If you want just naturally chunky cranberry sauce, without added fruit flavors, use my simple recipe method with just filtered water and no additional fruit or flavors. This recipe is naturally vegan and gluten free. I made a note to offer a lower glycemic switch-out.
Ingredients
- 12 ounces fresh cranberries - one prepared bag
- 1 Granny Smith apple - peeled and diced
- 1 orange - zested
- 1 cup orange juice or filtered water
- 1 cup granulated sugar For "less sweet" try for 3/4 cup sugar. For lower glycemic, try substituting with granulated monk fruit sugar
Instructions
- Prep your fruit and measure your sugar.
- In a saucepan, bring your water (or substitute orange juice) and sugar to a boil.
- Add cranberries.
- Boil for 5 minutes.
- Add the diced apple and orange zest.
- Lower heat so that it is at a boil, but not rolling boil. Cook for 5 minutes. Remember to watch and stir the sauce every few minutes.
- Remove from heat. Transfer to a serving bowl. Allow to cool. Allow to chill in the refrigerator for at least 2 hours, or overnight before serving.
