I’m continuing with the Thanksgiving recipes this week. And like I promised last week, I will have some fresh new Thanksgiving recipes to share, as well as ways to use up those Thanksgiving leftovers.
Today I am sharing a recipe for homemade cranberry sauce. Now those of you who use a canned cranberry sauce, I have to take a few minutes to fuss at you! Please stop using that canned stuff!!! Making a homemade cranberry sauce is so incredibly easy. Like 10 minutes and only a few ingredients easy! And if even 10 minutes on Thanksgiving Day seems like a bit much this cranberry sauce can be made in advance and refrigerated.
The formula is simple, fresh or frozen cranberries, some form of sweetener (sugar, honey, maple syrup, agave nectar) and some water or juice. Simmer. Mash or blend (if you wanna) and the world is all good.
Well at least all good when it comes to a bold and beautiful homemade cranberry sauce adding the final touch to that Thanksgiving dinner spread!
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1 (12 ounce) package fresh or frozen cranberries
1 cup cranberry juice
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Combine all ingredients in a small sauce pan.
Bring to a boil and then reduce heat to a simmer. Simmer uncovered for 8-10 minutes, or until sauce is thickened and cranberries begin to burst.
Remove from heat and use masher to mash cranberries to desired thickness or leave berries whole if desired.
Serve warm, at room temperature, or cold.
Note: this recipe can be made 24-48 hours in advance and refrigerated.