Cranberry Sauce

I like to make my own cranberry sauce and avoid the high fructose corn syrup laden canned stuff. This is an easy and delicious recipe, naturally sweetened.

Cranberry Sauce

• 12 ounces (1 bag) fresh cranberries
• ½ cup raw, unfiltered honey or pure maple syrup
• ½ cup water
• Optional add-ins: Zest of 1 medium organic orange (about 1 teaspoon)  ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice or about 1/2-1tsp Grand Marnier

1. Rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
2. In a medium saucepan, combine the cranberries, honey or syrup and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
3. Remove the pot from heat and stir in the optional add ins. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste. I like mine tart.
4. The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks but also freezes well. I typically make a batch for Thanksgiving and freeze what it left for Christmas.