Cranberry Sauce

This is a side that takes less than 10 minutes start to finish and even some of the kiddos could make. But it feels extra special that it’s homemade instead of plopped out of a can. Plus it’s delicious and nourishing. If you’re like me and could never enjoy the canned stuff, this might change your mind about cranberry sauce. I made it one time hoping others would enjoy it and ended up learning the I love cranberry sauce too! 12 oz of fresh organic cranberries will produce an overflowing pint jar of a cranberry sauce that will make you wonder why anyone would ever get the canned stuff to begin with. Not to mention how ridiculously easy this is to make.

In a saucepan on medium/low combine:

  • 12 oz of fresh organic cranberries
  • Zest and Juice of 2 Oranges
  • 1/2 cup of Raw Organic Honey (or sweetener of your choice)
  • A Tiny Pinch of Salt
  • A Heaping Tbsp of Spicy Brown or Dijon Mustard (optional but such a fun add in for a special flavor that pairs so well with all things Thanksgiving)

Stir often until all or most cranberries pop. Use your spoon to assist the defiant. Once all have popped, remove from heat. Let cool. Store and serve. This will keep in the refrigerator for up to two weeks. If you prefer the smooth, jelly version, blend it up after with an immersion blender or pop in the blender until smooth. Store the same.

It’s so easy. Put in a pan and stir. Seriously. The end. Just do it. You’ve got this. Wow your family. Wow your tastebuds. Treat your body with goodness that is pure. Ditch the inorganic ingredients or the BPA or the refined sugar. I gotchoo.

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