I have to be honest and say that the cranberry sauce has never been my favorite part of the Thanksgiving dinner. My family has always served the canned cranberries, and some members absolutely love it. Knowing that my husband loves his cranberry sauce for Thanksgiving, I thought I would try to make my own sauce this year from scratch.
I have to say, this sauce may have converted me over to the cranberry side. This was so simple, and made the house smell like the holidays. I would also like to try to drizzle this sauce over some soy vanilla ice cream, or some dairy-free cheesecake – I imagine that would taste heavenly!
Allergy-Friendly Cranberry Sauce
- 12 oz. cranberries
- 1/2 cup water
- 1/2 cup orange juice
- 1 cup sugar
- pinch of cinnamon
- Mix together sugar, water, and orange juice in medium saucepan.
- Bring to boil.
- Add in cranberries and pinch of cinnamon.
- Bring cranberry sauce to simmer, and mix occasionally for 15 minutes.
- Remove from heat.
- Once cooled, either serve, or place in refrigerator until ready to serve.