So… here’s the thing. I HATE cranberry sauce (or really, cranberry anything). But my 6 year old asked for cranberry sauce last year and she honestly doesn’t ask for much so I was happy to make it for her. I researched a TON or recipes and with my spidey sense created the BEST cranberry sauce ever!!!
Honestly, I actually like it! My babysitter loved it too (although she’s never had cranberry sauce before!).
I have a secret ingredient that ‘might’ have been key (in diffusing the tart/cranberry taste). Actually, I had 2 secret ingredients! Everyone adds orange so yes, I did that too but that’s NOT one of the secret ingredients!
The first secret ingredient is cinnamon! It works SO well in this recipe and I’ve never heard of it or seen it added before to cranberry sauce! It gives it a subtle sweetness but also diffuses the tartness of the cranberries. And my 2nd secret ingredient is the natural sweetener I use. I’ve ONLY seen any type of cranberry sauce, relish or dish made with sugar. As you know, I lik my food to have benefits so I used maple syrup… a natural sweetener that has minerals and vitamins. The smokiness of the syrup works great in this fall recipe!
Check out the recipe below! If you make it, please tag me or let me know in the comments. I LOVE hearing from you guys!
As always, I’m grateful for each and every one of you and so happy to be on this journey with you!
(Vegan, gluten free & naturally sweetened)
- One 12-ounce bag organic fresh cranberries, cleaned
- 1 cup water
- ½ cup maple syrup (or ¾ if you’re not a tart cranberry fan, like myself!)
- 1 apple, peeled, cored and chopped
- 2 oranges, zest and juice (3 if they are small or not very juicy)
- 1 tsp cinnamon (my secret ingredient!)
- Cook the cranberries, maple syrup and water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zest, orange juice and cinnamon and cook for about 20 more minutes.
- Remove from the heat, let cool, and serve chilled.
Inspired by Ina Garten