In the past few days, we’ve talked turkey, sides and stuffing, and now it’s time to talk cranberry sauce. While there’s absolutely nothing wrong with the jellied stuff in a can (we're not judging), nothing beats making it fresh. Get creative with any one of the following 21 recipes this Thanksgiving, and we bet it’ll steal the show. Take that, pumpkin pie.
Since cranberries are tart, cranberry sauce recipes are usually high in sugar. That’s why we liked this recipe from Wellness Mama, which replaces refined sugar with applesauce, pineapple juice and honey. Intriguing! A caution for our diabetic friends, though this recipe is called “sugarless,” there are still natural sugars present.
Averie Cooks serves up this recipe for cranberry sauce that includes blueberries and Cabernet Sauvignon. It is recommended that you use fresh cranberries and frozen blueberries or a mixed berry blend with blackberries, strawberries and raspberries. The results are both sweet and tart, balancing each other perfectly. Averie Cooks also adds cinnamon and cloves, which complement the wine. Anyone have a spoon? Or a straw?
Gimme Some Oven sees your wine and raises you bourbon. Now don’t go tipping the whole bottle into the sauce. Up to three tablespoons of bourbon is probably all you need. OK, add an extra one since it is a holiday. That one aunt who makes passive aggression a point of pride is going to be giving you backhanded compliments all evening.
Don’t worry, not all of these are going to be boozy! In fact, if you want a little something different from the usual bowl of cranberry sauce, we think you should consider this recipe for cranberry butter from The View from Great Island. Psst, you can let your Crock-Pot do most of the work so you can focus on the rest of the dishes.
Living Better Together keeps things simple with this sparkling cranberries recipe. These beauties look great on the table, and you can pop them like candy. Neat!
Just three ingredients are required for this cranberry sauce recipe from Damn Delicious. OK, four if you include the orange zest.
If you prefer the jellied stuff in a can (again, we’re not judging), but are curious to see whether you can make it yourself, then this recipe from Foodie with Family is for you.