We never, ever, had homemade cranberry sauce at our table growing up. I think I remember the can-shaped jelly slices alternated with pineapple slices… I can only remember eating the pineapple.
When we were planning our first Thanksgiving, the husband insisted on cranberry sauce. Once we understood each other, I realized he wanted a dish made-from-scratch. So, off I went to Google Search.
All the recipes required a lot of sugar. But, since I didn’t know any better at the time, I followed the instructions. Not bad tasting, but that amount of sugar these days would probably kill me.
I can definitely tell my tastes are changing. I find now that honey adds more to the depth of flavor than just sugary sweetness and am really enjoying using honey instead of refined sugar.
If you haven’t splurged on some ‘varietal honeys’, you should really consider it. When bees produce honey from one certain flower, the flavor becomes very distinctive. We highly recommend Sourwood honey. According to the folks at Savannah Bee Company, Sourwood has the lowest glucose content of all the mono-flower honeys. It is the only honey that can actually age and improve in flavor. Also, due to the low sugar content, it does not crystallize (well, at least not for 40-50 years).
If you’re ever in Savannah, stop and see them. They offer free tastings, body care products and are full of information. You can purchase all their products online and I’ve seen some honey in Fresh Market stores.
makes about 2 cups
12oz package cranberries
1C orange juice
1/2C – 2/3C Honey (amount depends on preference of tartness)
1/4tsp sea salt
Rinse and sort cranberries – pull out bad ones. Combine all ingredients in sauce pan. Cover and cook on medium-high for 10-12 minutes, stirring occasionally. Remove the cover once the “popping” stops and reduce to desired thickness. Serve warm or cold.
This is an easy recipe to make the day before and allow you to reduce the ‘day of’ cooking. I served this over chicken and it was delicious – hopefully the turkey will be as good!