I’ve never really been a fan of cranberry sauce. For years, I passed on the holiday favorite without batting an eye. For some people, like my sister, cranberry sauce from a can is a comforting seasonal tradition. I’ve always thought it was quite gross. While the taste wasn’t terrible, the gelatinous slivers were not appealing to my personal palate. I have a weird thing about food’s texture. It’s a big reason why I don’t eat meat. Or eggs. Or that weird skin on pudding that’s been left out too long. This cranberry sauce’s texture is anything but that.
The following recipe is made with easy to find ingredients and takes only minutes to come together. Really makes me wonder why fresh cranberry sauce hasn’t become a “thing.” While this isn’t quite as easy as opening a can and slicing a cylindrical mass of red gloop, it is very rewarding when you taste the hint of anise and sweetness from the local honey, knowing it was made with love.
Fresh Cranberry Sauce
- 24 oz fresh cranberries (rinsed)
- 4 inches fresh ginger (grated)
- 1 local, chem-free orange (juice & zest)
- 2 Ceylon cinnamon sticks
- 10 whole allspice (ground)
- 1 star anise
- 1 cup organic brown sugar
- dash of pink Himalayan salt
- 1/2 cup local honey
- 1/2-1 cup filtered water
Add all ingredients to a large pot and bring to a boil. Lower heat to a simmer and allow to cook until berries have popped and sauce thickens. You can test the sauce by placing a small amount in a spoon, then put in the freezer for about one minute. If the texture is thick enough, remove from heat, fish out the cinnamon sticks & anise, and carefully pour into a large (quart sized) canning jar!
This cranberry sauce can be made ahead and stored in the fridge, in an air-tight container (unopened) up to 1 month. That means, there’s no excuse not to have this amazing, homemade from fresh-berries sauce at your holiday table! Skip the HFCS-laden jelly from a can and make your own sauce (and memories) this year!
Wishing you Happy Holidays from The Ascension House! xo
*This post was shared on Wildcrafting Wednesday’s Special Christmas Edition!