Even this year, I’m determined to cook a full, traditional Thanksgiving meal and definitely won’t skimp out on the cranberry sauce. One of the dishes I feel is often overlooked is cranberry sauce. While it’s easier to buy the canned stuff, it doesn’t even come CLOSE to my homemade recipe. If you try any of my recipes this Thanksgiving, be sure to send me a photo or a message!
Fresh Cranberry Sauce with Orange, Cinnamon, Bourbon and Rosemary
- 12 oz fresh cranberries
- 1/2 cup freshly squeezed orange juice
- 1/4 tsp fresh ginger
- 2 whole cinnamon stick
- 1/2 tsp celtic salt
- 4 tbsp coconut sugar or maple syrup, depending on preference
- 3 sprigs thyme minced
- 1 tbsp rosemary minced
- 1 oz bourbon
- Remove any mushy cranberries from your 12 oz and wash well.
- In a 3 qt part, add cranberries, orange juice, ginger, cinnamon and salt. Cover and cook on medium for 15 minutes, stirring occasionally.
- Reduce heat to medium and mash cranberries slightly with a masher (or a fork if you don’t have a masher).
- After mashing, cook and stir until any excess liquid cooks off.
- Taste and add preferred sweetener. I used about 4 tbsp of coconut sugar. Add the last three ingredients and mix well. Stirring, continue cooking the sauce until it becomes thick.
- I prefer my cranberry sauce chunky, but if you are blending it smooth, allow it to cool before blending.