Happy Thanksgiving week! Thanksgiving is one of my favorite holidays, and as we count down to the big day I wanted to share one of my favorite easy recipes with you — an easy-to-make cranberry sauce.
You can use organic ingredients and tweak the recipe with any flavorings or spices you like. I add a little fresh lemon zest, and hint of citrus nicely compliments the sweet tartness of the cranberries. This recipe originally appeared in my Berries: Sweet and Savory Recipes cookbook (Gibbs Smith, 2017), and the lovely photo above is by Stacey Cramp; used with permission.
Whole Berry Cranberry Sauce Recipe
- 1 cup cranberry juice
- 1/2 cup sugar
- 1/2 cup honey
- 2 teaspoons lemon zest
- 1/8 teaspoon salt
- 1 12-ounce package fresh or frozen cranberries, rinsed and drained
Combine cranberry juice, sugar, honey, lemon zest, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Add cranberries and return to boil, stirring frequently. Reduce heat to medium and cook for 10 minutes, stirring occasionally. Remove from heat, cover and cool to room temperature. Serve or store in refrigerator, covered, for up to 3 days. Makes about 2 1/4 cups.
I hope you and your loved ones enjoy a very, very happy Thanksgiving.