Homemade Healthy Cranberry Sauce
Thanksgiving can be bustling and full of activity, especially with all the cooking. I used to opt for canned cranberry sauce for the sake of convenience. But let me tell you, this homemade cranberry sauce is incredibly simple to whip up, tastes miles better, and the best part? You can prepare it in advance, cutting down on the cooking frenzy on the big day! This cranberry sauce boasts an amazing medley of flavors that’s not too tart, not too sweet, just perfect for adding a burst of yum to your meal! It goes amazingly well with roasted turkey breast and fits right in with all the familiar Thanksgiving side dishes, such as cheesy mashed potatoes, creamy mashed cauliflower, healthy cornbread, and green bean casserole without mushroom soup.
Ingredients
Cranberries – Fresh cranberries are best for Thanksgiving since they are in season and offer optimal flavor, but you can also use frozen. Oranges – Really brightens up the flavor and pairs really well with the tartness of cranberries. Applesauce – along with oranges, counters the tartness of the cranberries and adds natural sweetness. You can use store-bought or homemade unsweetened applesauce. Honey – It’s a delicious alternative to refined sugars and artificial sweeteners. You can also use maple syrup if you wish. Cinnamon (optional) – can also experiment with adding other warm spices like cloves, nutmeg, and cardamom.
Step-by-Step Instructions
Make-Ahead Cranberry Sauce
I highly recommend preparing this cranberry sauce in advance! Its flavors truly shine after 2-3 days. To store, transfer it to an airtight container and refrigerate.
What to do with leftover cranberry sauce
Storage
Transfer leftovers to an airtight container and refrigerate for up to 2 weeks.
Spread it on toast, bagels, or muffins. Mix it into yogurt or oatmeal. Blend it into smoothies. Spoon over pancakes or waffles Mix it with cream cheese to create a flavorful dip for crackers or fruit slices. Incorporate it into salad dressings for a unique sweet-tart twist. Coat meatballs – like these turkey meatballs or baby meatballs.
To freeze, if planning to use the sauce in smaller portions, divide it into smaller containers or ice cube trays. This way, you can thaw only the amount you need without having to defrost the entire batch. Freeze for up to 2 months. Thaw in the refrigerator overnight. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
