If you’ve never made homemade cranberry sauce, this is the year to give it a try. This recipe is so easy, taking only about 15 minutes to make. Skip the canned variety. The jellied, canned shaped sauce has 24 grams of sugar (6 teaspoons) in just 1/4 cup. That’s an entire days worth of added sugar for most of us, not to mention it’s mostly high fructose corn syrup. This recipe uses much less sugar because the pineapple, oranges and golden raisins add natural sweetness. If you have any sauce leftover, tuck some into your day after Thanksgiving turkey sandwich or swirl it into plain yogurt or cottage cheese for a sweet tang.
Sweet and Tangy Cranberry Sauce
- 2 (12) ounce bags fresh cranberries, rinsed (discard any squishy berries)
- 1 (20) ounce can crushed pineapple, in its own juice
- 2 (15) ounce canned mandarin oranges (drained)
- 3/4 cup dried cranberries
- ½ cup golden raisins
- 1/3 cup sugar
- 1 cinnamon stick
- 1/2 cup chopped walnuts
In a large saucepan, add cranberries, pineapple (with juice), drained mandarin oranges, dried cranberries, raisins, and cinnamon stick. Cook on medium heat until cranberries “pop” and mixture becomes thickened, about 10-15 minutes, stirring occasionally. Add sugar and remove from heat. Stir in walnuts. If the sauce is too tart, add more sugar, 1 tablespoon at a time until desired sweetness. Cool to room temperature, remove cinnamon stick and store in airtight container in the refrigerator.
Note: You could substitute fresh pineapple and fresh oranges in this recipe but with everything else going on around the holidays, there is no shame in taking advantage of canned fruit (just be sure to get the fruit packed in their own juice).