Cranberry sauce is a staple at our thanksgiving table, and I’m not going to lie…I really prefer the can. I know, I know, but it just works on so many levels, as wrong as it is and I think about it every time I turn the can over and just hear it fall out on to the plate. This year I decided to play around a bit and come up with a new cranberry sauce that could be used at the table…in addition to the can of course.
This only uses a few fresh ingredients, and is really quick to prepare. You could adjust the sweetness to your liking, you could even add nuts if you like a little crunch.
1 bag fresh cranberries, rinsed
1 cup tangerine juice (about 6 tangerines*)
4 tbsp. honey
¼ cup raw sugar (more or less depending on your tastes)
*1 tsp. xanthan gum (optional)
Combine all ingredients in a pot, along with ¾ cups of water. Bring to a simmer. Simmer until you have the texture you would like. Stirring occasionally. If you would prefer a thicker consistency, add the xanthan gum. Mix well. Sauce will thicken slightly as it cools; can be eaten warm or chilled.
*You could use store bought juice or any type of orange. I just happened to have a lot of tangerines on hand.