There was something oddly comforting about that canned jellied cranberry sauce slurping out of the can onto a plate, where it was cut into slices. Although it never seemed like “sauce” to me, it still helped the overly dry parts of the turkey go down easier. Served at every Thanksgiving and Christmas dinner during my childhood, it was simply tradition.
But nowadays, I’ve eliminated canned foods from my diet (and I think it’s wise we all eat as many fresh foods as possible). So I was thrilled when my friend Gina Renee gave me this recipe a few years ago. I’ve got it printed from an old email she sent me, and I guard it, keeping it in a special box.
When you make this cranberry sauce you’ll know why. I’m particular about food, and this one’s a keeper. It goes perfect with turkey, stuffing, mashed potatoes, or whatever else you might be cooking up this Thanksgiving. You can make it a day or two in advance, which means you’re not rushing around at the last minute putting it together. And here it is…
The World’s Healthiest Cranberry Sauce
12-14 oz fresh, organic cranberries
1 cup fresh squeezed organic orange juice
1 tsp fresh minced ginger
1 tsp orange zest (zest the organic orange first, before squeezing it for the juice)
1/4 tsp cinnamon
1/2 cup crushed pineapple
1/2 cup raw honey
Bring orange juice, ginger, orange zest, and cinnamon to a boil on high heat. Rinse cranberries and add once the orange juice mixture is boiling. Reduce heat to medium and cook uncovered for about 10 minutes or until cranberries are soft and the mixture thickens. Add crushed pineapple and honey. Remove from heat and cool.
You’re going to love it!