Happy Thanksgiving week! In my book Thanksgiving kicks off the holiday season. Even though I have seen Christmas commercials on TV and decorations in stores since the day after Halloween, Thanksgiving is what really gets the holidays rollin.
Over the years I have been sharing Thanksgiving inspired recipes and this year has been no different! Last week I shared this Maple Pecan Hasselback Butternut Squash recipe and it is a must make! If you are looking for other Thanksgiving recipes like Pumpkin Pie Candied Walnuts, Crockpot Apple Cider, Green Bean Casserole, Bacon and Cranberry Roasted Brussel Sprouts with Balsamic Dressing, or Apple Crisp then checkout this post for all of those and more!
And don’t forget about these Thanksgiving favorites!
- Whipped Kabocha Squash
- Garlic Herb Mashed Baby Red Potatoes
- Honey and Lime Roasted Sweet Potato
- Cinnamon Maple Sugar Cookies
Stay tuned this week yet for one last Thanksgiving inspired recipe! Little hint, this recipe will help take the edge off of all those relatives you have to visit or that are taking over your house!
Cranberry Sauce
Cook time
Total time
Author: Brooke Weiss
Recipe type: Side Dish
Ingredients
- 1 12oz bag fresh cranberries
- 1 cup coconut sugar
- ¾ cup water
- juice of 1 orange
- zest of ½ orange
- pinch of salt
Instructions
- Place a medium saucepan on the stove over medium high heat and add the coconut sugar and water. Bring to a simmer stirring frequently.
- Add the orange juice, orange zest, salt and cranberries. Cook for 8-10 minutes stirring frequently or until the majority of the cranberries have burst. Remove from heat to let cool and thicken.
- Enjoy!