Cranberry sauce. Sounds pretty healthy right? You would think so, but unless it’s homemade, it’s filled with high fructose corn syrup and preservatives 😷 Whole, real food availability has come so far in the past few years, but at least where I live, most things (except for those few special brands) still have to be homemade to be truly clean. So this year in an effort to give the canned cranberry sauce a makeover, we made it homemade! If you have picked up on the pattern yet, I'm all about the most simplistic, minimal ingredients possible. With that in mind, you're looking at a 6 simple ingredients 10 minute recipe (5 ingredients if you don't count the water).
-12-16 Ounces Cranberries (12 gives for a stronger flavor, 16 slightly milder)
-3/4 Cup honey
-1/3 Cup Orange Juice
-1/3 Cup Water
-1/4 tsp ground cloves (Even just the 1/4 tsp is strong. For a milder flavor, I would take it down to 1/8)
-Pinch of Himalayan Pink Salt
Step #1: Combine everything but the cranberries in a saucepan on medium-high heat. Mix and allow to fully dissolve together.
Step #2: Add in cranberries, cover, and boil on medium low for 15 minutes.
Step #3: Remove and let cool. Place in fridge to gel for 3-4 hours.
Step #4: Remove from fridge and enjoy!
It's as simple as that. You now have high-fructose corn syrup free, gut-healthy cranberry sauce for the holidays. Remember to follow me on social media (link on homepage) and let me know what you want to see next!