Cranberry Sauce Recipe | Danielle Walker

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are more accessible and have a longer shelf life.

Sprinkle unsweetened unflavored gelatin powder over a bowl of water and let it absorb.

Dump 2 packages of fresh cranberries into a stockpot.

Add 1 cup of light colored honey to the cranberries.

Pour in freshly squeezed orange juice and zest an orange into the pot.

Add a bit of ground cinnamon to the mixture.

Grate about 1/2 teaspoon of freshly grated nutmeg into the pot.

Turn the burner to medium to medium-high heat and stir the mixture.

Let the mixture simmer for about 20 minutes, stirring occasionally and using the back of a spoon to break apart some of the berries.

Use an immersion blender to further break up the berries for a smoother sauce, if desired.

Stir in the softened gelatin until completely incorporated and no lumps remain.

Ladle the cranberry sauce into a dish and refrigerate to set for about 4 to 6 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary