Cranberry Sauce is a Thanksgiving staple, but most cans are stuffed with corn syrup! This recipe is sweetened mostly with juice and a touch of natural cane sugar. This recipe truly is amazing. Be prepared, guests will want to know why this cranberry sauce is so good! In the spirit of thanks and giving, you maaaay want to share with them the secret ingredient: Passionfruit Orange Guava (POG) Juice!
Throw these four ingredients in a saucepan on low when you put your turkey in the oven and the stove will do the rest of the work for you (okay, you probably want to get up and stir it every once in awhile—but that’s it). Did we mention it makes the house smell amazing?
Prep: 2 Minutes (How fast can you open a bag of cranberries?)
Cook Time: We simmer the ingredients for about an hour. Once the mixture begins to thicken to the point that it gathers like a jelly when you stir it, remove from heat. Sauce will continue to thicken as it cools. If you are in a hurry, you can increase the heat. Just be sure to stir frequently and keep a close eye!
RECIPE: *This recipe is for a tart cranberry sauce (which our family prefers). If you prefer yours a bit on the sweet side, increase the sugar.
1 12 oz Package Fresh Cranberries
¾ Cup Passionfruit Orange Guave (POG) Juice
¼ Cup Water
¼ Cup Natural Cane Sugar (you can use the white stuff if you don’t have any)
1. Dump all the ingredients in a saucepan and bring to a simmer (low to medium-low heat). Stir occasionally. When the mixture reaches a jelly-like thickness (it gathers together and no longer covers the bottom of the saucepan when you stir), remove from stove.
2. Give another admiring stir and be sure to taste for quality control (careful it’s hot!).
3. Either place in a container and store in the fridge or let cool and serve in a pretty bowl (or a clean shell if you love the beach as much as we do!).
Final touch: Tell your family why you’re thankful for them, and enjoy!