Cranberry Sauce

Cranberry Sauce – Sweet, Savory, Warm, and Cold!

Although typically served at thanksgiving dinner, cranberry sauce is actually a perfect accompaniment to many types of meals. Whether you’re preparing a sweet morning bowl of yogurt or a savory chicken roast – cranberries can offer a bright pop of flavor and subtle tartness to many recipes. Make extra, this is a fan favorite.

Read our post below for just a few quick-and-easy ideas to use cranberry sauce in your favorite recipes.

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Cranberry sauce isn’t just for thanksgiving dinner… It’s a year-round sauce that can boost your flavors and add a ZIP of tartness to your dishes. Cranberries are naturally tart, lending themselves to be perfectly paired with sweet fruits or fatty meats. The tartness balances out the sweet flavor of fruits in desserts and cuts through the richness of fatty meats. Therefore, it makes a delicious match for both sweet and savory meals!

For sweet, try using it as a topping for a sweet breakfast yogurt parfait, a stack of Grain-Free Waffles, a Rosemary Breakfast Biscuit (Always Delicious, pg. 203), or our Pumpkin Pie Tartlets. For savory, try using it as a topping for pork roasts, whole chicken or turkey, or even as a unique twist on our Herb Roasted Chicken Thighs (Always Hungry? pg. 241).

What’s your favorite way to use Cranberry Sauce? Comment your ideas or share them on our Facebook Group – we’re always excited to see what you’re cooking in your kitchens!

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Phase 2 Cranberry Sauce

Chef Dawn Ludwig

Cranberry Sauce is a holiday staple in many households, but the canned variety is often loaded with sugar and lacks the substance and delicate flavors available in whole cranberries. This simple sauce recipe can be drizzled over your holiday favorites or used as a fruity dessert. My family eats it straight off the spoon!

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Dessert, Dips and Sauces

Cuisine American

Ingredients

⅓ cup raisins
½ medium Fuji or other sweet apple or pear, cored, and diced
1 cup water
1⅓ cup whole, fresh cranberries
pinch of salt
1 tbsp honey
1 tbsp maple syrup
½ tsp tangerine or orange zest, and/or a squeeze of tangerine juice to taste
¼-½ tsp ginger juice, optional

Instructions

Place raisins, apples, and water in a pot. Bring to a boil.
Turn heat down to a simmer, and cook for ten minutes or until raisins are soft.
Add cranberries, salt, honey, and maple syrup.
Bring back to a boil. Reduce heat and simmer until cranberries have popped.
Simmer another 10 minutes to fully soften the cranberries.
Add tangerine zest and optional ginger juice to taste. Pulse with an immersion blender to create chunky sauce. Refrigerate to set before serving.

Notes

What to do with leftovers?

Mix with pear slices and bake the mixture in a pie shell for a delicious fruit pie or serve as a Pear Chutney side dish.

Variations

For Phase 3: replace apple chunks and water with ½ cup apple juice and ¼ cup applesauce. Boil raisins with the apple juice and add the applesauce when the cranberries are added.

Nutrition (Per Serving -- 8 Servings)

Fat: 0g

Carbohydrates: 15g

Protein: 1g

Calories: 59

Keyword Dips and Sauces, Phase 2

Looking for More Cooking Tips and Inspiration?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

Browse Classes and Register Here