Every year since I can remember my mother insisted on making homemade cranberry sauce. It was always something I looked forward to, and this year I decided to make a recipe of my own. It came out so much better than I expected and had just the right amount of jelly consistency.
12 oz Fresh cranberries
Juice from 1 orange and zest for garnish after
1/4 Cup Coconut sugar or Maple Syrup
1 Tbs Honey Optional if you want it sweeter.
1. In a medium saucepan add in the Orange Juice, Maple Syrup, and Clean Cranberries. Cook on medium heat.
2. The pot with begin to boil when it does turn it down just a little and let it lightly simmer for 20 minutes. It will look foamy just make sure to keep stirring it so it doesn’t burn on the bottom . Also the cranberries will begin to pop from the heat this is normal.
3. After the sauce begins to get more of a thick soup consistency remove from heat and place in a container to cool in the fridge. Takes about 2 hours or so in the fridge and then it is ready to serve. Add the orange zest when finished for a pretty color contrast.