This cranberry sauce is not like your mama’s. If you like to open a can, then do so. I don’t judge! There are some incredible ones out there. Thanksgiving is about the smells and that “something familiar” that makes us think of family and tradition.
However, this cranberry sauce is spectacular ~ it’s amazing next to the turkey and smeared on the leftover turkey sandwich. It’s a very loving and thoughtful gift too! Scoop some in a trendy mason jar and give to your host, friends, or teachers. If anything, it will make your home smell like you have just stepped into Pottery Barn.
- 1 10oz. Package, frozen organic cranberries
- 2 small Green Apples, peeled, cored and diced, KEEP THE CORES!
- 1 Orange, Clementine, or Tangerine, zested and peeled into sections
- 3/4 cup Granulated sugar, organic if possible
- 2 Cinnamon Sticks or 1 Tsp. ground cinnamon
- 1-2 Anise stars or 1/2 tsp ground anise
- 1 Cup Orange or Cranberry juice or water
- 1 Tbls. Grated Fresh Ginger or 3 Tsp. ground ginger
- 1/4 tsp. Ground cloves
- 1/8 tsp Fresh grated nutmeg or ground nutmeg
- 1/2 tsp Real Vanilla extract (optional)
Add all your ingredients AND the apple cores to a medium sauce pan, and mix well with a wooden spoon.
Apple cores contain a natural pectin that will thicken the cranberry sauce.
On medium heat, bring the cranberry mix to a boil and then lower the heat to low and simmer the sauce.
The cranberries will start to pop.
Let it bubble, stir and scrape the bottom periodically.
Simmer the cranberry sauce for at least 50 minutes or to your desired thickness.
Allow to cool in the pan and store in an airtight container if not using right away.
Serve warm or cold.