I choose brown sugar or honey now. And I often add a splash of Cognac. Back when I fell prey to extremism (“No Sugar!”) and good marketing, I used agave. I now focus on eating whole foods and easing my “no-never-none” tendencies towards mindful choices, best flavor, and satisfaction.
Next time you’re at the grocery, pick up a bag of fresh cranberries and see how fun it is to make your own cranberry sauce. Choose your sweetener, add orange, cognac, and a bundle of spices, or just keep it plain and simply sweet.
- 1 12 oz. bag fresh cranberries
- 2/3 cup brown sugar or honey
- juice from one orange
- optional: 2 - 3 Tablespoons Cognac
- 2-inch piece cinnamon stick
- 6 black peppercorns
- 4 cloves
- 3 allspice
- Rinse cranberries, pick out and discard any bad ones, put the rest in a heavy bottomed saucepan. Add sweetener, orange juice, and Cognac (if you wish).
- Bundle the spices in a small square of cheesecloth, tied with a piece of kitchen string. Put in with the cranberries and bring pot to boil over medium heat. Lower heat and simmer gently for 15 -20 minutes, stirring occasionally. Remove and discard bundle of spices. Let cool and store in covered container in the refrigerator.