Prepare cranberries: Rinse cranberries and drain any excess water. Pick through the cranberries and remove any soft/squishy ones.
Simmer: In a medium sauce pan, combine cranberries, honey, water, orange juice and orange zest, rum/bourbon, cinnamon, ginger, rosemary, salt, allspice and cloves. Bring to a boil, then reduce heat and let simmer 15-20 minutes or until the cranberries have popped and the sauce has thickened.
Remove from heat and taste – keep in mind, it’s supposed to be a bit tart! The mixture will continue to thicken as it cools. Enjoy!
Notes
LEFTOVERS/STORAGE: Let cranberry sauce cool to room temperature and store in an airtight container in the fridge for up to a week. Freeze for up to two months. NUTRITION NOTES: Cranberries are a good source of fiber and antioxidants. This cranberry sauce recipe is lower in calories and sugar compared to pre-made or canned cranberry sauces.SERVING SUGGESTIONS: This is great swirled in oatmeal or yogurt, paired with crackers and goat cheese/brie, or with our Epic CranTurkey Sandwich!