Thanksgiving is just around the corner so we’re ramping up our holiday menu to help you for the feast! Today I’m going with cranberry sauce because I have to bring it tomorrow for a Thanksgiving lunch at my office. Luckily, it can be done ahead of time and it doesn’t need to be reheated…perfect!
This recipe is sweet and tangy, with just a hint of cinnamon (which you can leave out if you like, its just as good without!).
12 oz Cranberries
1 cup Orange Juice
¼ cup raw Honey
1 tsp Ginger (fresh)
½ tsp Orange Zest
¼ cup Light Agave (or raw Sugar or Coconut Crystals…but we use Agave)
*Optional: pieces of Orange
Mince the ginger and orange zest. Boil the orange juice, ginger and zest on high heat.
Once the liquid is boiling, add the cranberries. Reduce heat to medium (about a 4 on my stove) and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.
Remove from heat and add the agave, honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.