Here’s this year’s Thanksgiving cranberry sauce recipe … and this one is a keeper! I’ll definitely make it again, maybe even next time I roast a turkey breast. It’s too delicious (and healthy) to save for a once-per-year celebration. This time I juiced a few satsuma tangerines to add the liquid instead of tossing in a little orange juice. I also used this organic raw agave syrup as a sweetener. If you’re uncertain about agave syrup, I strongly suggest you give it a try. It’s not too sweet or cloying and has a nice clean taste. Plus it’s low-glycemic, paleo, and vegan – so it hits all the dietary requirement notes your different family members and friends or other guests may require.
The Cointreau was an impulse addition and worked nicely to enhance and deepen the orange flavor. I cooked the sauce long enough so the alcohol taste didn’t bite. BUT FYI: alcohol never completely evaporates from a dish, so leave this out if you or a guest avoid alcohol completely.
- 6 satsuma tangerines, peeled, halved crosswise, and sections separated
- 1 bag fresh cranberries
- ¼ cup raw agave syrup
- ½ cup freshly squeezed satsuma juice (approximately 3 medium satsumas)
- pinch ground cloves
- Combine all ingredients in a medium saucepan.
- Turn heat on medium-low.
- Cook, stirring often, until cranberries are soft, about 15 minutes.
- Remove from heat and let cool.
- Cover and refrigerate. Serve cold.