^{The most underrated holiday condiment gets a lighter and fresh makeover. Leaving you feeling a bit “sweet” when eating all those heavy favorites.}

I can’t get through a cranberry post without making a Friends TV show reference (actually I’m sure this is one of many posts that only us super-fans will get). Cranberry sauce – it’s the easiest thing to make on the holidays, super underrated, yet, most people would fuss if it wasn’t on the table. When it stands out though, I can see why Chandler had such dedication to it.

I think cranberry sauce is like the “pallet cleanser” between the geographical regions of the plate. Everything at MOST holiday feasts includes butter, salt and starch. Fruit really would make us all feel better but no one wants to bring that to the table on a cheat day holiday. It’s so easy to boost the flavor in cranberry sauce. It also makes a great leftover and can be used in so many creative ways (see below).

I admit that this year I was leaning out the fridge. I had bought berries for a cocktail (that I never made), and some OJ for an Asian dinner. I constantly remind myself “waste not, want not”. I knew these berries would add to an experimental opportunity regarding the holiday condiment. And guess what…IT WORKED! So much so that my mom made the recipe for Christmas. What was even more appealing was the fact that we didn’t use the cup of sugar that the cranberry bag recommended…wow….

So, just when you think you can’t get your antioxidants while eating stuffing and turkey…I give you… Cranberry Berry Sauce.

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Cranberry Berry Sauce

Print Recipe

The most underrated holiday condiment gets a lighter and fresh makeover. Leaving you feeling a bit “sweet” when eating all those heavy favorites.

Prep Time:5

Cook Time:30

Ingredients

1 (12 oz.) bag fresh cranberries
½ cup orange juice
¼ cup water
½ cup raspberries
¼ cup blueberries or blackberries
½ teaspoon vanilla extract optional
1 medium orange zested, sliced
1-1 ½ teaspoons zero calorie sweetner

Instructions

In a large sauce pan, add all berries, orange juice, (vanilla) and water. Zest an entire orange and then slice. Place the slices in the same pan.
Cover and cook on medium-high heat for 15-20 minutes. Stir occasionally. Cook on low, uncovered, for 8-10 minutes. Remove orange slices and add zero-calorie sweetener. Stir and remove from heat.
Allow to rest, uncovered, and sauce will slightly thicken.

Notes

How long does it last and where?

I kept this in the fridge for almost a week and it tasted just fine. But I am sure that that’s not recommended.

Can you freeze it?

Yes, this freezes in an airtight container or a freezer zip bag. It needs to be completely cool before being frozen and can last 3-4 months in the freezer. This can be reheated but it may break down a little bit more as compared to the initial consistency. It can be thawed in the fridge for 2-3 days before heating up (depending on if you prefer a hot or cold sauce).

Substitutions?

There are many different fruits that can be added to this sauce. I would still stick to the bag of cranberries but you can add pineapple, cherries, apples, berries, oranges and even mangos. You definitely want tropical fruits, stone fruits, citrus fruits or berries. I don’t know that a banana would stand up to the recipe.

Of course you can add real sugar, honey or agave. If you are using a sugar-free substitute like I am in the recipe, be aware of the amount of sweetness it adds (sweetness intensity). Its best to add a zero-calorie sweetener at the end because depending on the type, they can develop a bitterness when being cooked. Add just a little to start and then add more if needed.

Tips and tricks

Again, there are no secret methods with this sauce. It’s pretty self explanatory. The one thing that I have seen people do is reserve some of the cranberries till the very end so they keep a unique texture throughout the sauce. I didn’t spend much time popping the berries while they cooked so there was a great texture in the sauce.

What to serve with it?

Any heavy holiday side like turkey, stuffing, sweet potatoes and green vegetable casseroles. See below for some great ideas for when the holidays are done!

Leftovers

- There is nothing wrong with topping off any and all holiday leftovers with the sauce. It’s great the next day.
- My favorite – If you’re tired of leftover sauce, add a dollop of cranberry sauce in the bottom of a champagne flute and top with your favorite bubbly and even a splash of OJ for a holiday mimosa.
- Top a block/roll of goat cheese or cream cheese with leftover cranberry sauce and sprinkle on some pistachios or any type of nut.
- Simply make your own Thanksgiving leftover sandwich and spread cranberry sauce on a piece of toasted bread before piling on all the favorites.