If you didn’t like cranberry sauce before… you will now!
Hey, Simple Eaters! Who is excited for the holidays?! With Thanksgiving around the corner, I had to share my favorite cranberry sauce recipe. It’s so good you’ll be eating it straight from the spoon. You’ll never want to buy it from a can again, trust me. The cinnamon and star anise make your kitchen smell heavenly and the taste is sweet and tart. I have to admit that I might like it more tart than most, but you won’t have a sweet tooth left for dessert if the meal is too sweet. This goes perfectly with turkey, stuffing, roasted veggies, leftovers, spooned on yogurt, turkey burgers, you name it, it works.
Not only does the cranberry sauce make your taste buds dance, it surely makes your immune system happy too—cranberries are loaded with phytonutrients. These phytonutrients can help lower inflammation throughout the body and may support cardiac health. Cranberries are not naturally sweet and contain fiber, therefore may help regulate blood sugar levels. These little gems might also help balance the gut and urinary tract bacteria. Vitamin C, manganese, copper, vitamin K, and pantothenic acid (vitamin B5) are all packed into each little cranberry. They are small but mighty!
This recipe could not be any easier. It’s a one pot wonder (and who doesn’t love that?) that will not take away time from all of your other delectable dishes. Run to the store now to stock up on cranberries before the rush. You’ll surprise everyone with your delicious cranberry treat!
Spiced Cranberry Sauce Recipe
- 4 c cranberries, rinsed
- 1 c water
- ½ c 100% maple syrup
- 2 cinnamon sticks
- 2 whole star anise
- zest from 1 orange (about 1 teaspoon)
- In a large saucepot, add all ingredients and bring to a boil over medium heat. Lower heat, cover, and simmer for 10 minutes. Stir halfway through.
- Remove lid, stir, and simmer for another 6 minutes, uncovered.
- Let the pot sit for another 30 minutes uncovered. This will thicken the sauce and blend the flavors.
- Remove cinnamon sticks and star anise before serving.
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