My Thanksgiving Cranberry Sauce Recipe

When growing up all I knew was the canned jelly cranberry sauce, and I loved it. I had no idea why we had it or why we only used the can version but it was by far one of my favorite parts of the thanksgiving meal.

In 2012, we moved to Colorado. Travis and I were celebrating Thanksgiving with his family and I had made friends with a very passionate health conscious Rachel. So, I decided I would make cranberry sauce and not buy the canned stuff. I’m telling you it changed my life. Not only is it probably the easiest thing to make, cranberries have in incredible depth of flavor and can be sweetened with natural sweeteners like maple syrup for a healthier bite.

So here is what you need:

1 12 oz bag of cranberries

1/2 cup spiced apple cider

the juice of half an orange

1/3 cup maple syrup (real not pancake syrup)

2 cinnamon sticks

What to do:

First rise your cranberries and discard any that are soft. Next add everything to a pot and turn to medium low heat, once the berries start popping turn to low and cover, stirring only occasionally. They are done when they have all bursted and you are left with a red sauce, it will have thickened some. Let cool, remove cinnamon sticks, & pour into a jar or a resealable container and refrigerate until thanksgiving. And voila, you’re done.

Cranberry Sauce Recipe | Adventurous Shelby

Not kidding, enjoy and stop buying the canned stuff. If you really want to impress your in-laws, make this!

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