So we’re a little late for Thanksgiving. Yes, I know. But! We’re just in time for Christmas! Yaya! It’s Christmastime!
For so many years I avoided making this classic dish out of ridiculous uninformed fear. Fear stemming from the idea that cranberry sauce needed 1) jello 2) boatloads of sugar and 3) tasted gross.
Wrong, wrong and wrong. Story of my life.
What I learned about cranberry sauce is that it’s super de duper easy to make. Just bring to a simmer with water and spices and let it reduce down. Chhhaaa!
Sugar ain’t necessary. But I’d add honey, dates, and molasses. You know, ‘al natural sugar.
And check it: 10 minutes flat, you got yo-self a festive side dish loaded with flavor and antioxidants.
It’s the perfect amount of tang and tart alongside a creamy meaty dish. Totally perfect for the holidays
Homemade Cranberry Sauce
Cook Time: 5-7 minutes
Ingredients (2 cups)
- 1.5 c. cranberries, frozen or fresh, plus ~10 for topping and texture
- 1.5 c. filtered water
- 4 dates, roughly chopped
- 2 cloves
- 1 orange, zested + 1/2 juice
- 1 cinnamon stick
- 1 Tbsp honey
- 1 Tbsp pomegranate molasses
- 1/4 tsp freshly grated nutmeg
- pinch sea salt
Add the cranberries, water and dates to a medium stock pot and bring to a simmer over medium-high heat. Stir occasionally, cook for 2-3 minutes.
Turn down to love and add the rest of the ingredients, including half of the orange (juiced). Cook for 5-7 minutes. Let cool.
Add slices of cranberries.
Remove cloves, orange and cinnamon stick before serving.