Never Going Back to the Can Cranberry Sauce

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Yields: 2 1/2 cups

Cranberry sauce is a holiday staple. But what exactly is in the jiggly stuff that comes in a can? This cranberry sauce uses fresh cranberries and I promise you it’s so good you’ll never go back to that canned stuff again. I like to make this a few days in advance to allow the flavors to really blend.

Ingredients

• 1 lb fresh cranberries (washed and drained)
• 1-1/2 – 2 cups cane sugar (depends on how sweet you like it!)
• 1/3 cup water
• 2 cinnamon sticks
• 1/2 tsp ground allspice
• 1/8 – 1/4 tsp ground nutmeg (start with an 1/8 and increase to your taste)
• 1 tsp fresh grated ginger
• 1 orange, zested and juiced

Instructions

1. Combine cranberries, sugar and water in a medium pot. Mix well. Bring to a boil over medium heat.
2. Reduce heat to a simmer. Add cinnamon sticks, allspice and nutmeg. Stir to combine. Simmer until some of the cranberries begin to burst (about 7 minutes).
3. Add the orange juice, orange zest and ginger. Stir and allow to cool before serving. Enjoy!

Need more vegan Thanksgiving recipes? Try these!

1. Baked Mac & Cheez
2. Collard Greens
3. Candied Yams
4. Roasted Garlic Mashed Potatoes
5. Mushroom Gravy
6. Cranberry Sauce
7. Sweet Cornbread
8. Sweet Potato Cheesecake with Salted Caramel Sauce