I don’t know about you, but growing up, cranberry sauce always came from a can. It didn’t dawn on me until I was older that you could actually make your own cranberry sauce (I know, what a concept). When I was little, I actually prided myself on being able to get the cranberry sauce out of the can in one big blob… a perfectly formed mold of canned cranberry sauce. LOL!
Am I the only one who found joy in that simple pleasure?!
When you are hosting a big Thanksgiving dinner, make your cranberry sauce in advance and freeze it (which is exactly what I’m doing). It’s one less thing you’ll have to worry about making the day before Thanksgiving. After I took this picture, I put the air tight lid on my bowl and put it in the freezer. The day before Thanksgiving, I’ll pull my container out of the freezer and place it in the refrigerator to thaw.
I’m actually not hosting Thanksgiving dinner this year. AJ’s parents are unable to make the trek out to our house, so I am cooking our Thanksgiving Day meal and bringing it to them. Fortunately, I’m just cooking food for me and the girls – my SIL and MIL will make food for the rest of the family.
What are your Thanksgiving Day plans? Are you cooking a traditional turkey dinner with all the fixings, or are you going a bit more modern?
This recipe is linked to Allergy Free Wednesdays.
Refined Sugar Free Cranberry Sauce Recipe:
1 – 12 oz. bag of cranberries
1/2 cup orange juice, fresh squeezed (or use water as a substitute)
1/2 cup water
1/2 cup palm sugar
5 tablespoons honey, or maple syrup for vegan
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cinnamon stick
Combine all ingredients in a saucepan over medium heat. Bring to a boil and simmer for about 10 – 12 minutes, stirring frequently. The berries will burst as you cook them. Allow the cranberry sauce to cool to room temperature before removing the cinnamon stick.
Freeze for future use or refrigerate in an air tight container.
Enjoy!
Megan
xoxo
Ashley Young
Sounds yummy!
MAID in Alaska
Thanks, Ashley!
Shirley @ gfe
That’s gorgeous! And I don’t even like cranberry sauce. π Will share!
xo,
Shirley
MAID in Alaska
Thank you, Shirley! Sending you lots of love from Alaska!
xo
M
Lezlie
it sounds good. instead of the palm sugar or the agave I use a large apple and one orange segments with the zest of the orange. my family loves it…. I try to stay away from refine sugar or flour
SuzySnowflake
I’m not familiar with palm sugar; is that another type of refined sugar?
I like the idea mentioned by Lezlie that she used a large apple and and orange segment with the orange zest instead of any processed sugar. If that works, that would be a nice alternative to even the ‘alternative’ sweeteners like palm and agave. Thanks to you both.
MAID in Alaska
Hi Suzy,
I use SweetTree’s Unrefined – High Nutrient Coconut Palm Sugar. It’s low on the glycemic index and is certified organic. Here is the link to the company’s website if you’re interested in checking it out further: http://bigtreefarms.com/.
π Have a great weekend!
Megan
Janet
So glad to come across your blog. I love all the recipes you post. I will definitely be following as I have the same auto immune issues as you. I have made severe diet changes over the year and hanging out here will definitely give me great tips. Great site, btw.
Janet
MAID in Alaska
Hi Janet,
Welcome to MAID in Alaska! I’m so glad you found me. π I hope you continue to find the information and recipes I post here helpful!
Hugs,
Megan
Organic coconut sugar supplier
Hi. I like to eat cranberry sauce. I have tried this recipe on the weekend. It was so yummy. This is easy to make and less time consuming. Thanks for sharing.