DIY Cranberry Sauce

You will never buy pre-made cranberry sauce again, once you realize how easy it really is to do it yourself. You can also customize this recipe to suit your tastes – swap the spices or citrus with other add-ins and fruit to make it all your own. 

2 (12-oz) bags fresh cranberries, washed and dried
juice of 1 orange
3/4 cup (6 fluid oz) water
3/4 cup light brown sugar
2 tbsp honey
1/4 tsp kosher salt
1 cinnamon stick
2 star anise pods
2 whole cloves

1. Put all ingredients into a medium saucepan and stir together. Turn heat to medium-low.

 

2. Cook, stirring occasionally to keep the mixture from sticking to the bottom of the pan, about 15-20 minutes, or until cranberries have burst and the mixture has thickened to a jam-like consistency.

 

3. Turn off the heat, and (carefully!), scoop out the whole spices (cinnamon, star anise, and cloves) and discard.

 

4. Let cool before serving, or store in an airtight container in the refrigerator for 3-4 weeks.

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