Thanksgiving is quickly approaching and my preparation list has begun. One thing I’ll be making again is my cranberry sauce. I only make it once a year and love every bite of this sweet-tart sauce.
The orange and apple juice combine so nicely with the sweet-tart cranberries I just had to share my recipe once again. It’s especially tasty on sandwiches with leftover turkey.
- 2 bags fresh cranberries
- 1.5 cup apple cider
- 1 cup sucanat
- 1 orange (zest and juice)
- whole cloves, all spice and cinnamon sticks
- small tea steeper that closes
- 1.5 tbsp corn starch mixed with 2 tbsp cold water
In a medium pot, over medium heat combine the cranberries, apple juice, sucanant and zest and juice from the entire orange. Fill the tea steeper with cloves, all spice and cinnamon. Any combination of the amounts you prefer. Bring to a simmer for 20 minutes, stirring occasionally.
After 20 minutes most of the cranberries should have opened up. Add the cornstarch mixture and cook for 1-2 more minutes to thicken. Serve the cranberry sauce warm or chill it in the fridge.