Jennifer Causey
This lower-sugar cranberry sauce is fruity and tart, the perfect complement to the richness of turkey, stuffing, and gravy. A comparable amount of canned whole-berry sauce contains 60% more sugar and lacks the fresh flavor of ours.
How to Make It
Combine cranberries, sugar, agave, salt, and orange juice in a medium saucepan over medium-high, and cook, stirring occasionally, until cranberries burst and liquid starts to reduce, about 15 minutes. Reduce heat to low, and simmer until liquid has a thick, syrupy consistency, about 12 more minutes. Remove from heat, and cool completely, about 2 hours. (Sauce will continue to thicken as it cools.) Sprinkle with orange zest.
