Thanksgiving wouldn’t be Thanksgiving without cranberry sauce. This iconic side dish gives a burst of color and bright flavor to the Thanksgiving table. Many people enjoy jellied cranberry sauce from a can, but I prefer the chunky homemade kind. Here in Massachusetts, cranberries are the state fruit. One of the few fruits native to North America, cranberries are high in nutrients and antioxidants. Given the overindulgence of Thanksgiving, it’s nice to have a highly nutritious food like cranberries on the menu.
This version is adapted from a recipe for slow cooker cranberry sauce, but here it’s cooked on the stove top. You can make this a day or two before Thanksgiving and store it in the refrigerator. This cranberry sauce is the perfect topping for Friday’s leftover turkey sandwich. It’s so easy to make, you’ll never want to go back to the can.
12 ounces fresh cranberries
1 cup diced pineapple
1 cup orange juice
¾ cup maple syrup
- Stir together all the ingredients in a medium pot and bring just to a boil.
- Lower the heat to a gentle simmer. Cook covered for 15 to 20 minutes, or until the fruit is very soft.
- Mash with a spoon or a potato masher. I like to leave some noticeable chunks of cranberry.
- Serve warm or refrigerate. Bring the sauce to room temperature before serving.
This recipe is part of the 7 Days of Homemade Thanksgiving Recipes with the Homestead Blogger’s Network. See all the dishes below and follow Homestead Blogger’s Network to see ALL the amazing recipes!
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