Orange Infused Cranberry Sauce

Do you want to know what my favorite holiday is? 
Yup, you guessed it, Thanksgiving! 
It's the one time of year where the whole family comes together for no other reason than to just be with each other while surrounded by a fantastic meal to share. No presents to buy, no hustle and bustle, just good quality time with those you love!

And, where is the best place to celebrate Thanksgiving in my family? That would be my mother's house. She not only has the space for us all to fit comfortably, she also is a rock star at cooking this meal perfectly. My mother has had many years to practice, and let me tell you, there is no other place I'd rather be then where I grew up on this very special occasion. 

Over the past few years, with my parents getting older, us kids have all chipped in with the cooking, bringing a dish or two to share, while my mom just focuses on the three main dishes of the meal—the turkey, the stuffing, and the mashed potatoes. I'm getting excited just thinking about all of it, I can almost smell it!

This year I am bringing some desserts, one being my melt-in-your-mouth dark chocolate brownies, spaghetti squash for a side dish, and also the recipe I am giving you here for my Orange Infused Cranberry Sauce. 

For me, Thanksgiving is not complete without cranberry sauce. I don't even think many people in my family like it besides my mother and I, but that won't stop me. I don't even mind if it comes out of the can. However, I certainly prefer it homemade, and a little healthier with less sugar if I can.

Below is the recipe for my homemade Orange Infused Cranberry Sauce. It's a little on the tart side, which I prefer, but if it is too tart for you, please feel free to add more sweetener until you reach your desired sweetness.

Orange Infused Cranberry Sauce

Ingredients:
2, 12 oz. bags of whole fresh cranberries, picked over for any bad cranberries
Zest of 2 navel oranges
3 navel oranges, juiced (or 1/2 cup orange juice)
1 1/2 cups water
1/3 cup light agave nectar, or about 4-6 packets of Stevia (add additional sweetener to taste)

Directions:
First, zest two navel oranges, and put it into a medium sauce pan. 

Then, juice all three oranges, and strain to remove any seeds. You should get around 1/2 cup of juice.

Then, in your sauce pan with the zest, add in your water, orange juice, and agave, stir to combine well. 

Turn your stove on to high heat, and bring the water mixture to a boil.

Once the water has reached a boil, add in your whole cranberries, stir, and let the water return to a boil. Once the mixture has reached a boil, reduce heat to simmer. 

Simmer cranberries in your water mixture for about 10-15 minutes uncovered, stirring occasionally. Cranberry sauce will thicken as the berries cook down. 

Once you have reached your desired consistency, turn off heat and remove to let cool. You can either serve this warm, or chilled over night. 

Makes about 5 - 5 1/2 cups.
This recipe is gluten-free, nut-free, and vegan.