I’m telling you… this recipe is so good!! And I usually hate cranberries. That’s actually why I wanted to make it this year— I like to challenge myself to a new dish each year!
This recipe is different than classic cranberry sauce recipes because it uses only natural sweeteners and it includes warming spices that support digestion (a good thing to include on holidays! And excellent for postpartum). Don’t worry about it missing that classic feeling however— it over delivers on exceptional flavor.
Ingredients
-juice of 1 orange (or ½ c OJ)
-1/2 c honey or maple syrup
-1/2 c water
-1 bag cranberries (standard 12 oz bag fresh or frozen)
-1 inch fresh grated ginger root (or ½ tsp ginger powder)
-1/2 tsp cinnamon
-1/2 tsp cardamom-1/2 tsp clove
-pinch of sea salt
Directions
-Add orange juice, honey and water to a small pot and bring to a light boil.
-Add washed cranberries, ginger, cinnamon, cardamom and salt to pot. Return to a light boil, then reduce to a gentle simmer, uncovered. Cranberries will pop and soften— fun for toddlers to watch!
-Simmer sauce for 10 minutes, stirring occasionally.
-Remove from heat and let cool. Sauce will thicken as it cools. Serve chilled or reheated if desired.
Store in the fridge for up to 5 days. This is a great one to prep ahead of time for the holidays! You can also prep it even farther in advance and freeze!
Happy Thanksgiving!
