If you are looking for a quick and easy cranberry sauce recipe, this one is FOR YOU. It is absolutely delicious! I call this one “Not Your Grandma’s Cranberry Sauce” because when ever I think of my grandma’s cranberry sauce, I get the heebee jeebees (is that even a word?). Why? I’m not sure exactly. It’s just that grandma’s cranberry sauce was overly sweet, soggy, and didn’t sit well in my stomach, and so, I avoided it for many years.
So I did what any respectable food blogger would do: I decided to create my own version; a version that isn’t soggy, isn’t overly sweet, and that is packed with all the amazing spices reflecting the Thanksgiving holiday season.
The best part about this recipe is that you can use frozen cranberries. In fact, I encourage you to. Not only are frozen cranberries cheaper, they are a time saver. How? Because when you purchase fresh cranberries, you need to wash them and pull all the little stems off, which I find to be annoying. So save yourself a step and purchase frozen cranberries!
So without further ado, here’s the recipe (and a video!)!
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
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If I wanted to use maple syrup how much would put in? 1/2 cup? Thank you!
If I wanted to use fresh cranberries would I still use the tapioca starch?
Hi Meera! For fresh cranberries, you don’t need to use the tapioca! It’s only added as a thickener since frozen cranberries have more water from being frozen. Hope you love this recipe!