CFC’s Festive Homemade Cranberry Sauce!
Right on time for our Thanksgiving menu planning.
If you haven’t tried making your own cranberry sauce, you’re in for a big surprise by how TOTALLY simple it is!
My two daughters help to make cranberry sauce the day before Thanksgiving each year…
A family tradition of ours for many years now, as this is the type of recipe that keeps kids attention, and the finished product is magical.
So get your family in the kitchen helping out this holiday season!
Homemade cranberry sauce stays great in the fridge for a week, so definitely make it ahead of the big day!
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.
Remove the pot from the heat and allow your sauce to cool as this sauce will continue to thicken. Keep refrigerated for up to 1 week.
Enjoy and remember to tag me @CleanFoodCrush in your creations!
- 1 lb. fresh or frozen cranberries
- ½ cup water
- ½ cup honey or pure maple syrup
- Zest of 1 organic lemon (about 2 teaspoons)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Place a medium saucepan over medium heat. Add in your cranberries, water, honey OR maple syrup, lemon zest, vanilla extract and ground cinnamon.
- 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.
- Remove the pot from the heat and allow your sauce to cool as this sauce will continue to thicken.
- Keep refrigerated for up to 1 week.
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