I used to think that cranberry sauce was nasty. That jellied red cylinder that slides out of the can. Something about the look and texture put me off. This all changed when I tried homemade cranberry sauce. As I began researching and experimenting with cranberry sauce recipes I was pleasantly surprised to see how easy it was to make.
I wanted to create a cranberry sauce that tasted fresh, still a little tart and was infused with the spices of the season. I am really happy with this cranberry sauce and encourage you to give it a try at your next holiday event instead of buying a commercial brand. You can use this recipe as a base and adapt the spices to your liking.
Cranberries are high in Vitamin C, Vitamin E, Fiber, Manganese and Vitamin B5, which makes this little fruit a nutritional powerhouse. Cranberries are also getting attention from health researchers, thanks to the five key phytonutrient categories: phenolic acids, flavonoids, anthocyanin’s, proanthocyanidins, and triterpenoids, which are being studied for their antioxidant, anti-inflammatory, and immune-supporting properties; so adding this holiday condiment not only tastes fresh and delicious but packs a nutritional punch.
Spiced Cranberry Sauce
Ingredients
- 1/2 cup 100% pure pomegranate or cranberry juice (not from concentrate)
- 1 large navel orange (juice and zest)
- 2 whole cloves
- 1 whole cinnamon stick
- 1 tsp allspice
- 2-3 cups fresh cranberries
- 1/2 cup coconut sugar or 4 soaked, pitted dates pureed
Instructions
- Remove the orange zest and reserve for later
- Bring pomegranate, orange juice and spices to a boil. Reduce heat to low and spoon out cloves and cinnamon stick
- Add 2-3 cups of fresh cranberries, coconut sugar and the orange zest.
- Allow the cranberries to simmer for 10-15 minutes; you will hear them pop.
- Remove the sauce from the heat and allow to cool and thicken for about 20-30minutes before serving.