Cranberry sauce from scratch seems like a lot of work, I know, especially when the kind from a can is so much fun. I mean, the thing has ridges on it when it comes out. What could be cooler? It’s like cranberry Jell-o.
Unfortunately, it’s also highly processed and blah, blah, blah. Anyway. This fresh cranberry sauce, sweetened with citrus and honey, is a good alternative to the canned variety. The orange adds brightness to the tart berries, while the honey sweetens it up enough to cut the berries’ bitterness.
This isn’t going to taste like typical cranberry sauce, but it is delicious enough to win over even the toughest canned-sauce die-hards. If you need to, add more honey, but this amount should be fine for most people.
This makes enough for an entire dinner table of guests; try mixing the leftovers with mayonnaise later to slather on a turkey sandwich.
- 1 bag fresh cranberries, picked over
- 1 apple, diced or grated
- 3/4 cup orange juice
- 1/4 cup water
- zest from one lemon
- zest from one orange
- 2 Tbsp honey
- Combine all ingredients in a large sauce pan over medium heat. Bring to a boil, then simmer on low for 15 minutes or until all the berries have burst. Remove from heat; let cool and thicken. Serve chilled for at least one hour.