I’ve been making this for over fifteen years, for everything from Friendsgivings to Family Thanksgivings…and even gatherings at old boyfriends’ parents’ homes!
This sauce has made the rounds. LOL.
It’s so easy and delicious, and you can really taste the difference between homemade and store-bought. It’s a little sweet and a little tart. You can always subtract 1/4 cup of the sugar if you’re looking to make it taste a little less sweet—but I love the recipe as is!
I made my most recent batch with Monkfruit sweetener to cut back on sugar and calories, and it turned out amazing, so that’s an option as well. (In case you missed it, I LOVE In the Raw Monkfruit sweetener for guilt-free dessert baking!)
If you do that, you’ll still use 1 cup since Monfruit sweetener is used at a ratio of 1:1 for regular sugar.
I make my cranberry sauce the day before, but it can be made up to 4 days before and stored in an airtight container in the fridge.
My Foreva Cranberry Sauce
- Combine the sugar, water, orange juice, and cranberries in a medium sized pot.
- Bring to a boil and then turn down to a simmer and cook for 10-15 minutes, stirring regularly.
- Add the orange zest in the last 2-3 minutes of cooking and mix well. Enjoy!
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