Craisin Sauce

You’re making a roast bird with all the fixings. Potatoes, stuffing, gravy, whatever vegetable your family associates with a chicken or turkey dinner… and you forgot the cranberry sauce. Or, you disdain cranberry sauce from a can. Either way, you don’t have time to get to the store, or your store was out of fresh cranberries. You’re forced to turn to… Craisins.

I had an overabundance of Craisins in my cupboard after misinterpreting a cookie recipe, and though they are delicious to snack on, they also make — surprisingly — great cranberry sauce, with just a few minor steps.


Craisin Sauce

  • 2 c. craisins
  • juice and zest of 1 orange
  • 1/4 c honey

Boil a few cups of water in a saucepan on the stove. Remove from heat, add craisins, and cover. After half an hour, drain and return plumped craisins to saucepan. Add orange juice, zest and honey, and simmer until desired texture. Serve chilled or warm.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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