cranberry-sauce

Ditch the canned version full of funky and genetically modified ingredients. This cranberry sauce recipe is perfect for Thanksgiving and can be made a week in advance if stored in an airtight container.

Here is a quick video tutorial of how to make cranberry sauce that is delicious, simple and nutritious.

image of youtube video for cranberry sauce

It is the texture of the popped cranberries, the subtle hints of cinnamon and orange, the tanginess and sweetness that adds so much to that beautiful turkey.

And it is SO easy to make.

Remember to buy all organic ingredients if possible.

Cranberry sauce
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Easy and delicious recipe to replace canned cranberry sauce.
Servings Prep Time
10-15 people 10 min
Cook Time
22 min
Servings Prep Time
10-15 people 10 min
Cook Time
22 min
Cranberry sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Easy and delicious recipe to replace canned cranberry sauce.
Servings Prep Time
10-15 people 10 min
Cook Time
22 min
Servings Prep Time
10-15 people 10 min
Cook Time
22 min
Ingredients
Servings: people
Units:
Instructions
  1. Bring orange juice, orange zest, ginger, cinnamon, honey/sugar to a boil in a pot. Stir.
  2. Empty 3/4 of the cranberries into the boiling mixture and transfer 1/4 cup to a small bowl.
  3. Cover the pot and cook over low heat, stirring occasionally, until the honey/sugar dissolves and the cranberries are soft, about 10 minutes.
  4. Add the pineapples. Increase the heat to medium and cook until the cranberries burst, about 7 minutes.
  5. Reduce the heat to low and stir in the reserved cranberries. Add sweetener, salt and pepper to taste and cool to room temperature before serving.

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All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.


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