I never liked cranberry sauce until I tried the real deal– from fresh cranberries. The canned stuff just isn’t worth eating, in my humble opinion!
This cranberry sauce is delicious– the perfect balance of sweet and tart, with no sugar added. It is the recipe I make to accompany our Thanksgiving dinner every year. What are some of your favorite Thanksgiving recipes? I’d love to hear in the comment section!
Apricot Cranberry Sauce
1/2 lb. fresh cranberries
3/4 cup no sugar added/all fruit apricot jam (this is NOT Splenda sweetened jam, it is fruit juice sweetened– I do not recommend artificial sweeteners as they are known to be dangerous to your health)
2 Tablespoons honey
2 oranges slices, halved
2 cinnamon sticks
1/4 cup chopped walnuts, toasted (can toast on cookie sheet for 8 minutes in 350° oven)
Place all ingredients except walnuts in a medium saucepan. Press orange slices with the back of a spoon to release juices and bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes. Let cool, then remove orange slices and cinnamon sticks. Transfer to a serving bowl and top with walnuts.
Yield: 1 1/2 cups
Photo credit: Cranberries