Oh hai, holidays. So you are here once again. Let's do this. If you'd like to make an amazing upgrade to the can of sugary cranberry sauce on most tables, elect yourself to prep this dish and bring to your family or friendsgiving. It tastes 100% Holiday, has less sugar, more berries, tastes WAY better, and any leftovers you get to take home make an amazing breakfast on Greek yogurt. So you might want to make a double batch to ensure you have enough!
1.5 cups fresh cranberries (find them in the vegetable section of your supermarket)
1 cup mixed berries (blueberries, raspberries, blackberries and cherries are amazing if you have some frozen)
1/4 cup+ maple syrup (you can use brown sugar if you don't have maple syrup)
3 TBSP chia seeds (you can also make this without them)
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves (leave it out if you don't have on hand)
Cut your orange in half. Keep the halves and zest the skin by running it over a cheese grater to get some orange skin shavings. Squeeze the juice into a sauce pan, add the cranberries, and begin to bring to a boil. Add the berries as the mixture begins to warm up - they will give off more water to give your cranberries liquid to boil in. Allow the mixture to cook for about 10 minutes, or however long it takes for the cranberries to soften and all the skins to break.
Once the cranberry skins have all broken, add the spices, orange zest, and maple syrup. Start with less syrup to keep it lower in sugar - you can always add more to balance the bitterness of the cranberries, but the berries and orange also help to soften the bite. Remember that cranberry sauce is there to balance out a lot of rich foods, so a little tartness is usually a great addition to the other flavors of the meal.
Once the sauce tastes to your liking, remove from heat, add the chia, mix it in, and allow it to cool. As it cools, the chia will absorb more liquid to help the sauce gel. Refrigerate for a few hours to allow the sauce to cool, then enjoy!