Ever made cranberry sauce at home?

** Pro tip: Prepare this 24-48 hours in advance and you can store it in mason jars in the fridge or freeze in zip-loc bags then thaw on Thanksgiving or Christmas Day!

**Safety tip: Make sure the sides of the sauce pan are high enough to prevent splattering.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup organic cane sugar
• ⅓ cup organic light brown sugar
• 1 cup water
• 1 teaspoon of lemon zest or orange zest from the peel
• 1 tablespoon lemon juice
• ¾ cup orange juice from 2 large oranges
• Pinch of Sea Salt
• 1 cinnamon stick

Healthy Option:

• 1 cup monk fruit sweetener with erythritol for 1:1 substitute (If it’s without the erythritol it will not be a 1:1 substitute measurement, you will need to season to taste)
• ⅓ cup golden monk fruit sweetener
• all other ingredients are the same

Directions:

Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, stirring often, until all the cranberries have popped. The cranberry sauce should be ‘thick’ on the fork. It should not be runny or drip through the prongs.

Remove from heat and let cool. Pour into Mason glass jars leaving space from the top. Place lids onto jars.

If the sides of your saucepan aren’t high enough and there is a lot of splattering, put the lid on and remove it once the cranberries have stopped popping, then allow to simmer.

**For the Flexitarians I also posted this in Carnivore Kitchen