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?
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
In two separate saucepans, dissolve sweetener and water over medium heat.
Bring to a boil and let boil gently as the cranberries pop.
Reduce heat when most berries have burst and simmer to your desired consistency, around 10 minutes.
Remove from heat and stir in bitters and, in the case of the dark one, the tbs of maple syrup.
Let cool to room temperature and either store or serve.