I gotta admit it. Cranberry sauce has never really been a favorite of mine. It’s never really even been a “bearable” of mine. When it was passed to me at the Thanksgiving table, I usually just kept it going without even a second thought. Of course, that could be because we were always, ALWAYS served the canned kind. You know–the variety that slurps out of the tin can and lands with a juicy plop. Yummers!
Well, now that my ways have been pursuing healthy living, this canned cranberry sauce has most definitely never made it to my Thanksgiving table. But still, there are those in my family who really miss it. So, here we go. Let’s take another traditional food and healthify it!
Why Buy Canned Cranberry Sauce Anyway?
Now, here’s something that has always baffled me about cranberry sauce. WHY do people even buy it canned? It made me wonder–is it super complicated to make from scratch or something? Well, a quick and simple Google search proves that it’s actually extremely easy. Essentially, it’s a fruit compote. And because cranberries have a ton of naturally occurring pectin in them, it thickens up as it cools.
Something that I discovered that’s great about the homemade cranberry sauce is that it can be made a day or two before your Thanksgiving feast. It needs to be refrigerated, so this cuts out the time spent on Thanksgiving day itself cooking in the kitchen. So, really, there is no good reason at all to buy CANNED cranberry sauce. Yet another brilliant company managed to do a great job at convincing people they needed to buy their canned stuff!
THM Friendly Cranberry Sauce
The recipe that I’m sharing with you, of course, reflects ingredients that make it healthy and real food. But beyond that, it also gives ingredient variations to make it Trim Healthy Mama approved. This is important to me as I’m on the journey of losing weight with THM and will continue to be important to me even after I reach my goal size because I want to live healthfully and hopefully dodge the diabetes that runs in my family’s blood.
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