Cranberry sauce is absolutely not optional when it comes to Thanksgiving, or any holiday supper in my house. The cranberry is a necessary traditional Thanksgiving staple that dates back to the Pilgrims, and their first meals in New England. Cranberries are rich with antioxidants and they are wicked traditional when it comes to native, North American cuisine. I adore these little gems and their vibrant, sour, scarlet personalities. Although I still keep tins of “high quality” cranberry sauce on hand for those who really prefer the jelly mold variety, this whole berry sauce is something I make every year because I am proud to have a from scratch variation on my primarily un-processed table. (Not that it’s any harder than boiling water or opening a tin, but shh that can be our secret!)
Whole Berry Cranberry Sauce (In Under 10 Minutes)
Homemade, All Natural, Organic, Vegan & Free of Refined Sugar, Gluten and Grains
From time to time I switch it up and add apples or raisins, maybe pecans or walnuts, but this very simple whole berry sauce is knock your socks off amazing and classic and the cherry (or cranberry) on top is that this super awesome sauce is ready to go in under ten minutes. It can be made weeks in advance or even the morning of your special meal. I find it to be the best if it has chilled first, but it can be served warm or room temperature as well. There’s practically no excuse for popping open a tin!
- 1 pound organic cranberries
- 1 cup maple syrup
- 1 cup dried cranberries (or any other dried fruit you prefer)
- Zest & Juice of Two Oranges (optional)
- 2 cinnamon sticks, Pinch of Salt
- In a medium sized soup pot combine all ingredients.
- Bring to a boil over medium heat.
- Simmer until thickened (about ten minutes)
- Preserve or refrigerate until serving. (I leave the cinnamon sticks in the jars so it can permeate the cranberries thoroughly)
-Once the mixture is room temperature you can mix in 1 tablespoon of Raw Apple Cider Vinegar or Cognac for a boost of awesome.
Canning & Freezing: This cranberry sauce can be canned in a hot water bath. Prepare sterile jars and process 8 ounce jars for 8-10 minutes. Refrigerate and eat within 2-3 weeks or freeze for later.