There’s nothing like a perfectly tart cranberry sauce to complement all the other wonderful dishes on Thanksgiving and Christmas day. The perfect blend of tartness revives the soul on those cold, wintery mornings. I love to add pecans for a little extra crunch and usually make extra batches for turkey cranberry sauce sandwiches on Ezekiel bread. Yum!
I hope you enjoy this recipe and have a wonderful and safe holiday season with friends and family!
Thanksgiving Cranberry Sauce
This cranberry sauce is super easy to make and so delicious! Plus it's healthier and tastier than the canned alternative so give it a try! Cranberries are packed with antioxidants and anti-cancerous properties too. Dr. Mercola does an awesome job summarizing the plethora of health benefits for cranberries here.
Ingredients
- 1 bag raw cranberries
- 2 cups water
- 1 cup freshly-squeezed orange juice
- 2 tbsp Zest from orange rind
- 4 tbsp raw unrefined coconut sugar, (or more to taste)
- 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 cup pecans
- 2 cinnamon sticks
Instructions
- Place the cranberries in a small pot with the 2 cups of water and cinnamon sticks so that the cranberries are submerged in water.
- Turn the stove on to medium-high heat until the cranberries begin to start popping (about 5-10 minutes).
- Once they begin to start popping, add the rest of the ingredients and bring to a boil.
- Then reduce heat to simmer for 15 minutes, adding more coconut sugar if the dish is too sour for your tastebuds.
- After 15 minutes, remove from heat and place in a glass container in the fridge to solidify and thicken. Serve cold.
Did you make this recipe?Comment below or tag @stephaniewellbeing on instagram and let us know!