I’ve never been a fan of canned cranberries… I guess maybe because I’m a purist. If I can make it myself with fresh ingredients, I’ll do it! Thanksgiving cranberry sauce is no exception.
I know, I know… the canned, jellied stuff is a time honored tradition in many homes, but really… once you’ve made this sauce you’ll never go back to the canned stuff!
This sauce is very simple in the ingredients. If you don’t have cranberry with lime juice, you could use apple or orange juice. You could even use the zest of lemon or lime! Really, the possibilities are endless!
Recipe inspired by: The Pioneer Woman
- 500g (about 17.5oz) of fresh cranberries
- 1⅓ cup cranberry with lime juice
- 12oz maple syrup (not pancake syrup, the real stuff!)
- 1 large orange, zested and juiced
- ¼ cup of fresh squeezed orange juice
- ¼ tsp salt
- 1 Tbsp corn starch
- Rinse the cranberries and remove any that are bruised or damaged.
- In a large pot, combine the berries, cranberry juice, syrup, orange zest & juice, and the salt.
- Bring to a boil over medium-high heat, stirring gently.
- Once it boils, reduce to medium and simmer until it thickens, about 10-15 minutes, stirring occasionally. Add the corn starch and gently stir in. NOTE: Do not over stir, you want the cranberries to break down on their own and some remain whole… over stirring will break the berries down into mush.
- Allow to cool completely and store in the refrigerator until ready to use.