My husband is a mix of German and Acadian descent. From the Acadian side comes a recipe for a traditional roast turkey dinner that we make twice a year, Thanksgiving and Christmas. When I first met my husband, he would follow the recipe he’d been given to a T and was very reluctant on changing anything about it. Although it makes a very delicious meal, there were certain things that I wanted him to change. For example, it mentions using canned cranberry sauce. This was the first thing to go!
Cranberries are so healthy for you. Unfortunately, their benefits are lost when using processed, store-bought sauce. And there really is no excuse to be buying it anyways when making cranberry sauce at home is so easy and so much more delicious. And most importantly, you can control how you sweeten it and by how much. For the past few years, we have been using maple syrup but honey works well too, or even refined sugar if you must (it will still be better than the canned version).
I always ask my husband to make extra so we can still have some to spoon over yogurt for breakfast in the following days. And since fresh cranberries are hard to come by year round, at Thanksgiving and Christmas time, when they are readily available, I buy enough to put some aside in the freezer. They freeze well and frozen cranberries are perfect for adding to a breakfast smoothie!
(yields about 2 cups)
- 300 g (about 3 cups) fresh cranberries (if using frozen, just let thaw first)
- 160 g (about 1/2 cup) maple syrup
- 225 g (about 1 cup) freshly squeezed orange juice
- Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally. Cook for about 10-15 minutes, until the cranberries are softened and have blistered and the sauce begins to thicken.
- Allow to cool; the sauce will thicken some more as it is cooled.