This holiday season, kiss the canned cranberry sauce of your youth goodbye and make it from scratch instead. Using real cranberries lets you adjust the sweetness levels yourself, and you can spice it up with new and interesting flavors. Plus it’s not just for the turkey—use the leftovers in everything from yogurt to waffles to smoothies. Scroll down to see our favorite recipes below.
Maple Cranberry Sauce
Simple Sugar Free Cranberry Sauce
Keep it simple with this easy recipe from Eat Within Your Means. It’s sweetened with apple cider and maple syrup instead of sugar and makes a perfect alternative to the canned stuff. To get the recipe, click here.
This refreshing take on cranberries from Kevin Is Cooking turns the traditional sauce on its head. Instead of cooking the cranberries, they’re blitzed up with orange and mixed with cherry jello to make a yummy relish. Cross your fingers for leftovers—this will taste fantastic on those day-after-Thanksgiving turkey sandwiches. To grab the recipe, click here.
Paleo Ginger Spiced Cranberry Sauce
This paleo sauce from Anya’s Eats is sure to be a crowd pleaser. The cranberries are complemented by fresh orange juice and ginger. Just a touch of maple sugar ensures that the berries’ bright flavor shines through. Get the recipe by clicking here.
Apple Cranberry Chutney
Step outside the box by making this flavorful chutney from Magnolia Days. Not only will it taste great with the turkey, but you can also pair it with cheese and crackers for an easy appetizer. With apples, brown sugar, cinnamon and jalapenos, this sauce is bursting with bold flavors. To grab the recipe, click here.
photo: Magnolia Days
Whole Berry Cranberry Sauce with Honey and Mango
Instead of using sugar to sweeten the sauce, this recipe from Dad with a Pan uses fresh mango chunks—yum! Tropical fruit on the Thanksgiving table is definitely something we can get behind. Click here to get the recipe.
Cranberry and Balsamic Sauce
The secret ingredient in this recipe by 2 Aussie Travellers is balsamic vinegar—it cuts the bitterness of the cranberries while adding some depth. The thicker, chunkier texture keeps the cranberries closer to their natural state, unlike some of the more jelly-like sauces. To get the recipe, click here.
Maple Cinnamon Cranberry Pear Sauce
— Susie Foresman
Feature photo: jimsideas via Flickr