Cranberry sauce is not the star of most Thanksgiving tables. In fact most people don’t even remember that it was there, while of course it always is usually in some jellied or jello form! I have a better option for you, a dead simple make ahead bite of freshness to liven up dinner. When I started making this I had no idea what a hit it would be, it’s what people ask me to bring to any Thanksgiving dinner, and really we make a ton extra to eat on sandwiches, oatmeal, biscuits, pancakes, yogurt, everything!
I teach this recipe in a healthy Thanksgiving cooking class that I do, and people really love it, but I always make it a day ahead because it is NOT good hot. Cranberries are tart people and this needs to cool down and the flavors need to mellow out. Don’t taste it hot and judge… patience!
After throwing the fresh berries in the pot, I top them with diced up dried apricots, ok, I cut them with kitchen shears, it works!
Isn’t that pretty? It deserved two pictures instead of one! Sideline did you know cranberries float?
Then pile on the preserves, apple sauce, and orange juice, and put the lid on, cook and listen for the cranberries to pop! (You can hear them.) When the popping is over cool it off and eat it. Better than that make extra and put it into your fridge for later.
Cranberry Orange Sauce with Apricots
- 12 oz fresh cranberries
- 1/2 c dried apricots chopped
- 1/2 c unsweetened applesauce
- 1/2 c orange juice
- 1/4 c apricot or orange preserves
Combine all ingredients in a medium pot. Cook over medium-high heat until cranberries have popped, about 10 minutes. Allow to cool and serve at room temperature. 1/4 cup per serving
Got dry turkey breast? You could always do to your turkey what I did to a chicken HERE