It’s Thanksgiving and so many people will be gathering with family and loved ones for a traditional dinner. I LOVE this time of year as I love a yummy organic, free-range turkey with delicious cranberry sauce. But, I don’t love the cranberry sauces that come in cans and are full of high-fructose corn syrup–there is more than one reason why this type of cranberry sauce should be avoided! No need to go without however…there are lots of easy healthy options. Give this recipe a try!
Healthy Homemade Cranberry Sauce
Makes 2 cups
Preparation Time: 20 minutes
12 oz bag of cranberries, fresh or frozen (if frozen, allow to thaw first)
1⁄2 cup raw honey
1 medium sized cinnamon stick
The juice and zest of 1 med orange
1 cup of water OR enough squeezed orange juice/water combination to make 1 cup of liquid
Rinse the cranberries well and discard any mushy ones.
Wash the orange and use a grater to zest the orange. Juice the orange and add enough water to equal 1 cup.
Place all ingredients in a saucepan on the stove and heat at med-high heat until the mixture comes to a full boil.
Reduce the heat to medium low and simmer uncovered for approximately 10 minutes until the cranberries pop and the mixture thickens.
Stir occasionally so the mixture doesn’t stick. Cook longer if you want your cranberry sauce thicker.
Add more water if you like it thinner. Remove from heat and allow to cool at room temperature before placing in the fridge in a covered container.
Cranberry sauce can be made several days ahead of time and keeps well for at least a week in the fridge.
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