Chickadee Says: Meatless Monday: Three Ingredient Homemade Cranberry Sauce

Monday, December 2, 2013

Meatless Monday: Three Ingredient Homemade Cranberry Sauce

Hello Darlings!

I love cranberry season. When the gorgeous deep red berries start popping up in produce aisles you know that the holidays are just around the corner. Cranberries are so multifaceted in the autumn and winter they make it in to both my menus and my decorating- you really can’t go wrong with homemade cranberry sauce and strands of popcorn and cranberries decorating the tree. However, knowing that I am rather partial to anything delicious I thought I would share my super simple, three-ingredient (four if you count water, but I don’t!) cranberry sauce recipe. Simple and quick, you really can’t beat some homemade cranberry sauce to top off a winter meal.


- 3 ½ Cups Fresh Cranberries, washed and de-stemmed
- 1 Cup Organic Sugar
- Rind of 1 Organic Tangerine
- 1 Cup Water


1. In a medium-sized saucepan on high heat, combine sugar and water. Bring to a boil, stirring to make sure all the sugar dissolves.

2. Add in the cleaned cranberries; turn the temperature down to medium.

3. Let the cranberries simmer until they begin to burst.

4. Peel the rind off of the tangerine. I use a carrot peeler to make this easy!

5. Add in tangerine peel, stir to combine.
6. Let simmer until the sauce begins to thicken and reduce to your desired consistency. I like to let mine simmer for about 15 minutes.

7. Serve warm!

This three-ingredient cranberry sauce also works really well as a spread. Spread some across some warm bread and you have a tangy and delicious treat!

What is your favorite way to use cranberries? Let me know in the comments below!

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