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Who said cranberry sauce is only for Thanksgiving? Once the fall in New England rolls around and the fresh organic cranberries show up at the markets, I try to make a number of recipes with them for the entire fall season. One of the easiest recipes I’ve made is what I call Easy Cranberry Sauce (yes, a no-brainer!) I use it often as a dipping sauce for my Grain-Free Salmon Cakes, and as a side dish for pork and chicken. And yes, it really is easy:


1 cup fresh organic cranberries

1/2 an orange

maple syrup to taste (optional)


Wash the cranberries and put in a small sauce pot. Squeeze the juice from the orange into the pot on top of the cranberries (if you want a chunkier sauce, add the orange pulp as well). Heat on low-medium heat, stirring occasionally until the cranberries pop and the consistency becomes jelly-like. Remove from heat.

If you like a sweeter cranberry sauce, add maple syrup after you remove pot from heat.

Let cool and serve!

Told you it was easy!!!

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