DIY Canned Cranberry Sauce

Because you don’t need high fructose corn syrup to make a quintessential Thanksgiving statement!

Last week I was checking out at Paper Source when an adorable Thanksgiving card caught my eye. It had a water color of canned cranberry sauce, plated wholly with its glorious ridges.

I don’t know about you, but canned cranberry sauce sends a pulse of nostalgia through my veins. I actually like the fact that it’s shaped like a tin can. A bowl of goo just doesn’t honor my childhood memories the same way. But how do you feed the sentiment without feeding yourself high fructose corn syrup?

Don’t worry, I got you! And I promise it’s almost as easy as popping open a can of Ocean Spray. (Who, by the way, is gliding by on their first-ever parade float as I write this during the Macy’s Thanksgiving Day parade!)

Fun fact: Did you know Americans consume roughly 800 million pounds of cranberries per year? Holy moly! Not sure how many pounds get squeezed down into a 32 oz jar of juice, but here you go:

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