Find the yin to your Turkey’s yang this Thanksgiving with these two homemade healthy cranberry sauce recipes. One dark. One light. Both are naturally sweetened with the added depth and complexity of cocktail bitters.
Let’s face it. Cranberry sauce is usually an afterthought. It’s kind of obligatory but nobody really eats it, do they? Well, the cranberry game is about to get changed! These healthy cranberry sauce recipes boast amazing depth of flavor and are guaranteed to elevate your holiday feast almost effortlessly.
Think about it. Turkey has dark meat and light meat right? How is one cranberry sauce (especially if it’s from a can!!) supposed to hold up to such different flavors and textures?
Well, it can’t. So I made two. One healthy cranberry sauce has a dark, plummy flavor to compliment the white meat and one has brighter, citrusy notes to harmonize with your dark meat.
After all, Thanksgiving is all about balance, right? Uuuuhhhh. OK, maybe not. But it IS about abundance. And nothing says “abundance” like giving your guests choices.
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Two Healthy Cranberry Sauce Recipes Made with Cocktail Bitters
Ready for your bonus? These two healthy cranberry sauces are even tastier if you make them a day or two in advance. So helpful when you’re feeding a crowd! Just store them in an airtight container in the fridge and bring them to room temperature before you serve the meal. Cinch-a-licious.
So what’s in there?!? Well, fresh cranberries, obviously. The dark one is made with dehydrated cane juice (sucanat) and Angostura bitters for a plummy, clove-forward flavor. The light one is made with pure maple syrup and orange bitters for a much brighter, citrusy effect.
While the light one is a bit sweeter than its dark sibling, neither one could technically be called sweet. The definitive star of both of these healthy cranberry sauce recipes is the natural, tart flavor of the cranberries.
Although these sauces were designed with turkey in mind they go equally well with roasted chicken, pork and as part of a killerrrrr cheese plate.
And on that note, I’d like to wish you a very happy, food-filled, love-filled holiday season. The world seems a little crazy right now but we can find strength and solace in our communities. And that is something I’m very thankful for.
- 2 12 ounce bags of fresh cranberries one for each version
- 1/2 cup pure maple syrup
- 1/2 cup water
- 1/2 Tablespoon orange bitters
- 1/2 cup sucanat
- 3/4 cup water
- 1/2 Tablespoon Angostura bitters
- 1 Tablespoon maple syrup
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In two separate saucepans, dissolve sweetener and water over medium heat.
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Add cranberries.
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Bring to a boil and let boil gently as the cranberries pop.
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Reduce heat when most berries have burst and simmer to your desired consistency, around 10 minutes.
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Remove from heat and stir in bitters and, in the case of the dark one, the tbs of maple syrup.
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Let cool to room temperature and either store or serve.
Recipe Video
I love this! Looks really easy to make!
It is unbearably easy to make! That’s why I don’t feel guilty suggesting we make two! LOL.
Love a good homemade cranberry sauce, these look fab! I especially love the one with maple syrup!
Yup that one is nice and bright.
I’ll take both, thanks! 🙂
You’re my kind of gal.
Cranberry sauce is my favorite part of thanksgiving!
It’s definitely in my top three, along with stuffing and gravy.
What a great idea to serve two sauces with such different flavors. Sure to please everyone at the table!
I love giving my guests options!
What a interesting twist to add bitters to the cranberry sauce. I Lso like your choice of sweeteners. Happy Thanksgiving !
Thank you, Gerlinde! Hope you had a fantastic feast!
Very interesting with the bitters!!!
Thank you! They are such an easy flavor boost.
Very clever!
I like the light/dark option!
Thanks!
Michelle
Thanks Michelle!
These recipes look lovely and simple to make. So many people don’t realise it’s so easy to make your own cranberry sauce, and so much tastier!
I must admit to being one of those people. And one of those people who never cared for it because all I’d tasted was canned.
This is beautiful C!! Love the color!!
Thanks, girl. I’m pretty psyched to make another batch for Turkey day 🙂