{Thanksgiving} No-Cook Cranberry Orange Sauce

 

Makes ► about 3 cups
Total Time ► 10 minutes

If you want to know more about this recipe, keep on scrolling! I won’t make you scroll past a wall of text to get to a recipe ;)

 
 

INGREDIENTS —

  • 12 oz bag fresh cranberries

  • 1 navel orange, cut into chunks

  • 3/4 - 1 cup cane sugar (or equal amount of dry sweetener, monkfruit, etc)

  • pinch sea salt

 

TO MAKE IT —

  1. Add all ingredients to a blender.

  2. Start blender on low and slowly work up to high speed, making sure to stop the blender if needed to stir and incorporate.

  3. Once you have the texture you like, taste! If it’s too tart, add more sugar and blend some more. It should taste bright and sweet but well-balanced. If it’s flat, add another pinch of salt. Taste, adjust, taste, voila!

 

Notes—

  • Navel oranges don’t typically have seeds so that’s why I use them here. If you want to use another variety of orange, just make sure to de-seed it so it doesn’t make the sauce bitter!

  • I like my sauce suuuper smooth. If you’d prefer a more relish-y texture, reduce the amount of blending. Or, you can blend half all the way and then add the remainder to just pulse together.

  • Optional: add a couple teaspoons of fresh grated ginger or a dash of cinnamon

 
 
 

Words on the recipe…

I’ve just learned that cranberry sauce is the most universally hated dish on Thanksgiving, according to “polls”. Bummer. And I would agree, if it weren’t for this version! She’s not like all the other cranberry recipes, she’s a special one ;)

This is literally the easiest recipe because it only requires a blender and 5 minutes of your time. But daaamn, it’s crave-able.

Unlike most traditional cranberry sauces it’s not cooked, bringing a bright, sweet-tart relief to enliven your typical heavy Thanksgiving plate. It’s the crimson crown jewel on my table year after year.

As a bonus, it retains all of the glorious health benefits of raw cranberries (tons of antioxidants!). It’s a native North American superfood that we should honestly not be reserving for just Thanksgiving.

ps - it’s really excellent on leftover turkey sandwiches ;)

Eat in joy,

B

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