Cranberry Sauce

Most of us probably ate or are still eating the cranberry sauce out the can; you know the red, sugar gelatin loaf that slides out the can and plops onto the plate. Now while there is some form of nostalgia about canned cranberry sauce, it's time to step away from the jelly loaf and get into this super easy and delicious cranberry sauce that will help elevate your holiday season. Put the can back on the shelf and pick up a bag of fresh cranberries this holiday season; after all, when you know better, you do better.

12 oz bag fresh Cranberries

1 tsp vanilla

2 slice fresh orange peel

2 sticks cinnamon

1/4 tsp nutmeg

1/2 cup sugar

1 tbsp fresh squeezed orange juice

2 tsp maple syrup

1/4 tsp kosher salt

In a medium saucepan set over medium heat, add cranberries, sugar, cinnamon sticks and orange peel to pan. Allow to simmer for about 5 minutes, allowing the cranberries to pop naturally and release their juices.

With a wooden spoon, stir making sure not to let the cranberries or sugar burn. Add vanilla, nutmeg, orange juice, salt and maple syrup to cranberries and allow to simmer, stirring occasionally until thick and most of the berries have popped.

Take pan off the heat and allow to cool. Remove orange peel and cinnamon sticks. Allow to cool before serving or refrigerating.

Love Always,

Nina

P.S.

I make my sauce the night before. If you choose to do the same, remove from the refrigerator and allow to come to room temperature. If it's still cold, pop it in the microwave for 30 second intervals and stir in 1 tbsp orange juice if it becomes too thick.

#cranberries #Thanksgiving #sidedish