Tangy Homemade Cranberry Sauce

Cranberry sauce is a staple at most Thanksgiving feasts. It complements the turkey with its tangy, yet sweet flavors. Some people love it, some people don’t care for it, but it’s undeniable: it completes the Turkey Day table. I wanted to recreate a version that did not contain loads of refined sugar (like typical cranberry sauce), so I researched various recipes to get an idea of how they’re usually made. I based my recipe off of this one from Wellness Mama (http://wellnessmama.com/3392/cranberry-sauce-recipe), but modified it to be Bri Healthier. If you love cranberries, this is the recipe for you!

This cranberry sauce is not your typical store-bought canned variety. It’s not made with high fructose corn syrup or any other refined sugar. It’s a bit tangier than usual cranberry sauce, since there is not a lot of added sugar. If you find it to not be sweet enough, simply add more honey or some stevia to balance out the flavors. Serve it alongside a typical cranberry sauce recipe to add a healthier option to your dinner!



Tangy Homemade Cranberry Sauce
Serves 8
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  1. 1 12 oz bag of fresh cranberries
  2. 1 cup water
  3. 1/2 cup unsweetened applesauce
  4. ½ of one orange, juiced
  5. 1 tablespoon raw honey
  6. Orange zest
  1. Add cranberries, water, and applesauce to a saucepan. Bring to a boil.
  2. Turn the heat to medium and stir constantly. The cranberries will begin to explode after a few minutes.
  3. Juice the orange. If you don’t have a juicer, you can squeeze it with your hands, but make sure no seeds get in.
  4. Using a grater, zest the orange.
  5. Add orange juice, zest, and honey to the pot. Stir well.
  6. Simmer for 10 minutes and then remove from heat.
  7. Cool and refrigerate until ready to serve, or at least 2 hours.
  1. Calories: 310 in entire recipe. Per serving (with 8 servings), about 40 calories
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