Cranberry Sauce with Red Beet Crystals
Don’t get me wrong, I have been known for adding an extra scoop of canned cranberry sauce on my Thanksgiving plate. That is, however; until I started making my own Homemade Cranberry Sauce. It can practically be made in the same amount of time that it takes to open canned cranberry sauce. It is SO easy to make, and so much richer in texture, flavor, and you can add spices, citrus or herbs of your choice.
Here are my tips to make a standout homemade cranberry sauce…
Infuse the sauce with a cinnamon stick while it’s cooking for a little holiday spice.
Substitute white sugar for brown sugar for a deeper, richer caramelized flavor.
Frozen cranberries do not need to be thawed before cooking them. If they need to wash them, you can give them a quick rinse before adding to the pot.
Orange juice really helps cuts the bitterness of the cranberries and brings a bright citrusy balance.
Salus Red Beet Crystals are a genius way to create a more nutritious side dish. The crystals dissolve instantaneously into the cranberry sauce. Their unique flavor adds a slight sweetness, and more importantly an extra dose of nutrition that is lacking in other cranberry sauce recipes. They are all organic derived from freshly harvested red beets, vegan, non-gmo. . Learn more about Salus Red Beet Crystals… Here
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Ingredients
1 Bag of Whole Cranberries (12oz)- Fresh or Frozen
1 Cup of Brown Sugar
1/2 Cup Orange Juice
Orange Zest
1 Cup of Water
Cinnamon Stick
Recipe
Add Water, Cranberries, Brown Sugar, Orange Juice, Orange Zest, and Cinnamon Stick (everything except Salus Red Beet Crystals) to a pot and gently mix together. Bring to a boil then immediately set to simmer on low for 30 minutes. Stir every couple minutes until the cranberries soften and pop open.
Take off heat and let cool. It will thicken during this time.
Remove Cinnamon Stick.
Mix in Salus Red Beet Crystals.
Eat immediately, or store in fridge for up to 2 weeks or freeze for up to 6 months.