We’re making Thanksgiving Dinner a little easier here at the site & I am starting with my Sweet & Tangy Cranberry Sauce Recipe. I LOVE Thanksgiving & traditions, but a couple of years ago I found myself resenting how much time I spent in the kitchen the ‘day of’ & how little time I spent with my family and friends. So, I decided to start applying how I was creating Real Food Fast at our home on a daily basis to the holidays. As a result, I discovered how to cut the time in the kitchen while freeing up my time to do more of what I wanted on the actual holiday.
Below is my Sweet & Tangy Cranberry Sauce Recipe that only takes approximately 15-20 minutes of cooking time. How can you make it even easier? The night before, put everything in the pan & have it ready to turn on to cook & serve warm while you are carving the turkey. Or, even better….make it the week ahead and freeze it. Then you simply thaw & warm for an even faster serve. It’s all fresh, it’s quick, it’s easy & it’s delicious…
My Sweet & Tangy Cranberry Sauce by Jodie Fitz
1 package fresh cranberries
1 cup honey
1 navel orange
1-2 tablespoons orange zest
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon vanilla
Place the cranberries in a saucepan. Cut the navel orange in half, squeeze the juice on top of the cranberries. Using the rind, create orange zest to add to the recipe with a fine grater. Stir in the water, honey, cinnamon & vanilla. Bring the mixture to a boil, reduce the heat to low & let the mixture simmer for approximately 15 – 20 minutes. Stir frequently & cook until the the liquid reduces & the cranberry sauce thickens. Serve warm.