I made this homemade cranberry sauce for a client’s Thanksgiving dinner a long time ago and fell in love with it!
The guests were passing the bowl around until there was nothing left of it. It is sweet and tart, the chunky texture, and the Autumn aromas are the staple of the holiday festivities, it couldn’t be more delicious.
Though I don’t eat animals, I still enjoy this sauce with tofu or tempeh, and this past summer I was using the exact same recipe for popsicles!
1 can cranberry jelly
1 can cranberry sauce
1 small can mandarin oranges
1 can pineapple chunks
1 bag frozen berries
1/2 cup walnuts
1 cinnamon stick
1/2 teaspoon freshly ground allspice
1/4 teaspoon nutmeg
1 orange, zested and juiced
Mix all ingredients, except the orange juice and zest. Make sure to include the canned juices also.
In a medium pot, combine all the ingredients and stir to blend. Bring the mixture to a boil over medium heat. Reduce to simmer.
Stir to blend and simmer for an additional 5 to 7 minutes.
Add the orange juice and zest, stir and allow to cool before serving.
Homemade Cranberry Sauce Recipe
- 1 can cranberry jelly
- 1 can cranberry sauce
- 1 small can mandarin oranges
- 1 can pineapple chunks
- 1 bag frozen berries
- 1/2 cup walnuts
- 1 cinnamon stick
- 1/2 teaspoon freshly ground allspice
- 1/4 teaspoon nutmeg
- 1 orange zested and juiced