10 min
I found that using coconut palm did not render this recipe the beautiful vibrant red pictured above. More of a dark purple/red. If this is not pleasing to you, you can try using organic white.
Bon apetite!
20 min
4
1. Rinse your cranberries. Wash oranges, then zest all four oranges using a Microplane or a Grater. Peel oranges and segment them.
2. In a saucepan, add cranberries, oranges, orange zest, maple syrup, coconut sugar, water and cinnamon. Bring mixture to a boil—be careful, cranberries will be bursting.
3. Once boiling, turn heat to low. Simmer sauce for 20 minutes. If you’d like, whisk in your slurry here.
4. Pour sauce into a bowl and allow it to cool and set at room temperature for at least one hour. Store in fridge until ready to serve.
The trick to getting an adequately thick cranberry sauce is resisting the urge to throw it into the fridge promptly after cooking. When left at room temperature, the pectin released by bursting cranberries will set into a jelly, with sugar helping the firming process along. Of course, if you’re in a time crunch or want to serve the sauce warm, you can make a quick slurry of water and tapioca starch or arrowroot powder and whisk it into the sauce as it cooks. This will thicken it immediately.
Cranberry purists can feel free to omit the oranges (but not the zest, it’s amazing, trust us). If you’re of the opinion that more is always better, add nuts like walnuts, pecans or other festive varieties. Dried fruits like apricots or dates add sweetness and texture, while fresh grapes, pineapple and apple add crunch to your sauce.
Have fun and have a Happy Thanksgiving!
