Homemade Cranberry Sauce

Homemade Cranberry Sauce

“I discovered this recipe years ago. Prior to that, I thought I didn't like cranberry sauce. It's amazing how good something can taste when made with real ingredients at home.”

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This sauce is now part of our must-have dishes each Thanksgiving. The best part is - there is often plenty for left-over turkey sandwiches. You could make this ahead of Thanksgiving and use it in other great fall recipes. It can even be used as a filling for sourdough pop tarts or sourdough jelly doughnuts.

Prep Time:  5 minutes

Cook Time: 18-20 min

Servings: 15 buns

Ingredients

For the Cranberry Sauce:

• 1 lb. fresh or frozen cranberries

• ½ cup water

• ½ cup pure maple syrup

• Zest of 1 organic lemon (about 2 teaspoons)

• 1 tsp vanilla extract

• 1/4 tsp ground cinnamon

Preparation Steps

1. Place a medium saucepan over medium heat. Add in your cranberries, water, maple syrup, lemon zest, vanilla extract and ground cinnamon.

2. Bring this mixture to a boil, then reduce the heat to medium-low. Cook, stirring constantly, until the cranberries have popped and the sauce has thickened, about 6-8 minutes.

3. Remove the pot from the heat and allow your sauce to cool. This sauce will continue to thicken as it cools.

4. Keep refrigerated for up to 1 week and you may freeze it for up to 3 months.

NOTE
Original recipe by CleanFood Crush.

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