My Aunt Kathy is famous for her cranberry sauce. It’s so good you can often find us sneaking it straight from the jar by the spoonfuls. She was gracious enough to let me adapt her recipe for the blog so, thanks Aunt Kathy!
This cranberry sauce recipe is incredibly easy to make and we end up doubling the batch so that we have leftovers. We eat it on turkey sandwiches, chicken wraps, and in a cranberry salsa (recipe coming next week). There’s enough sugar to balance out the tartness of the cranberries but it it not overly sweet. The cinnamon and pepper give just a hint of spice. If you have kids, let them watch the cooking process (from a safe distance, of course). When cranberries burst it’s like little volcano pops. What can I say, I’m easily entertained. This is a great recipe to add to your Thanksgiving or holiday meal.
Happy Cooking!
Want more sides for Thanksgiving? Check out this, this, or this!
Cranberry Sauce
Ingredients
- 16 oz fresh cranberries
- 3/4 cup coconut sugar can sub brown sugar
- 1 cup orange juice
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp finely ground pepper
Instructions
- Rinse cranberries and discard any smooshed or crushed berries
- Add all ingredients to a large saucepan and stir to combine
- Bring to a boil over high heat then reduce heat to medium low and simmer for 15 minutes or until all of the cranberries have burst. Stir occasionally to prevent burning
- Allow to cool before serving. Can be stored in an airtight container in the fridge for 5 days.
- Enjoy!
Nutrition
Best cranberry sauce ever, looking forward to it!
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Hey there, Rachel & Gabe! Running a little behind here, but thank you for giving us such a terrific, healthy modification to the ol’ cran—got my coconut sugar, and now I’m ready to give it a go!