I have a sweet tooth, but I’m not a big fan of super sweet syrupy foods. I like my jams and sauces a little bit savory. My Mom, on the other hand, likes to eat teaspoons of maple syrup straight from the jar! But no matter your preference, this recipe is easily adaptable to satisfy your sweet tooth.
Ingredients:
12 oz. fresh cranberries
1/2 cup orange juice
1/2 cup water
1/4 – 1 cup honey (I use local mesquite honey and it is fabulous!)
Directions:
1. Combine OJ and water into a large sauce pan. You’ll want to use a big pot because this sauce has a tendency to bubble up.
2. Depending on how sweet you like your sauce, add between 1/4 cup and 1 cup of honey. I like my sauce almost sour, so I only used a 1/3 cup. My Mom would probably want to use 3/4 – 1 cup. You could also use brown sugar or granulated sugar. I think the honey has a really nice flavor when it’s combined with the OJ.
3. Pour the honey into the bottom of the pan and turn the stove on medium. Keep stirring. Eventually the honey/sugar will melt and incorporate into the juice. Stir until it begins to boil.
4. Pour the fresh cranberries into the boiling juice. After a few minutes the cranberries will start popping. Then they’ll shrink down and slowly the mixture will turn a brilliant shade of red. Simmer, stirring occasionally. After ten minutes, take the pot off the stove and let cool. Once the cranberry sauce cools completely it will thicken. You can use this recipe at Thanksgiving! For me, I’m going to use it as shmearox on some buttermilk-poppyseed-toasted sunflower seed waffles that I’m going to make for breakfast tomorrow!
