I’m all for “everything in moderation” until Thanksgiving – it’s the only day the rule does not apply and I take advantage, let me tell you! I love all the dishes but you can catch me filling up half my plate with stuffing and cranberry sauce; those are my absolute favorites. A few years ago when my roommates and I hosted a Friendsgiving at our apartment, I wanted to get fancy and make a homemade cranberry sauce – I’m not a super big fan of all the preservatives in canned foods. I wasn’t sure how it would turn out, but it ended up being so good + such a hit that I made it again for Thanksgiving with my family. We haven’t gone back to jellied cranberry sauce since, and I really don’t think we ever will.
The BEST Homemade Cranberry Sauce Recipe
- 1, 12-oz package of fresh cranberries
- 1 cup of orange juice
- 3/4 cup of Stevia
- Rinse the cranberries and remove any spoiled ones.
- Put the orange juice, water, and sugar into a large pot and bring to a boil.
- Add the cranberries to the pot. Once it starts boiling again, bring down to low-medium heat to simmer for about 10 minutes, or until all the berries have burst.
- If/when you’re able, give it a small taste test. If it seems too thick, you can add more orange juice. If it’s too bitter, you can add a little more Stevia (remember though, less is more – it’s a side, not a dessert!)
- Remove from heat and let cool. It will thicken as it cools!
Photography: Saverio Anfuso