Cranberry sauce is not a gluten free person’s most difficult food issue. It’s more like the stuffing and what’s in the glaze on the ham or the gravy for the turkey that is terrifying. But still, to me, if I can make my own anything, I’LL MAKE IT. I like to avoid any chemicals, artificial stuff, preservatives, etc. And I eat organic. So essentially, step back and let me just make my own everything!
This cranberry sauce is great for holidays, but it’s also easy enough that you can do it anytime you want. It only takes about 15-20 minutes to make, and that includes juicing the oranges. You can throw in some orange zest in strips or shavings too, if you want.
Very simple but very tasty. You can adjust the sweetness however you like. I’m used to eating things that aren’t too sweet, so I usually halve what recipes recommend. If you like cranberry sauce sweeter, double the coconut sugar. You can taste it once the cranberries have done most of their popping to see if it’s sweet enough for you.
It’s best if you can make this side dish the night before you want to serve it so that it has time to cool all the way down and thicken up to its full potential. The flavors get a chance to meld and settle too.
What a beautiful pop of vibrant color this sauce adds to the table!