A Healthier Alternative to a Classic
Makes about 2 cups of sauce
Total time: 10-15 minutes
12 oz (1 bag) of fresh cranberries
1/2 cup of honey or maple syrup
1/2 cup of water
Zest of a medium orange
1/2 tsp of ground cinnamon
1/4 cup of fresh orange juice
First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.