This is part of my Thanksgiving 2016 post, see the rest of the menu here.

Cranberry sauce has a bad reputation. Many people have only experienced the gelatinous canned version. What will blow your mind is how easy it is to make. It'll take less than 15 minutes, I promise.

Wash the cranberries thoroughly. They float! Make sure you jostle them around. 

Add the honey, tangerine juice and zest to a small sauce pan on low heat. Whisk to combine. 

Place the berries in the pan and turn the heat up to medium. The cranberries will quietly pop over the next 5 minutes. Stir to scrape the bottom and make sure none of the sauce burns. Turn the heat down to low and continue cooking until all the berries are popped and have liquified. When the sauce is done, turn off the heat and let cool for a couple minutes before adding the bitters and salt.

You can make this up to three days before Thanksgiving!

Switch it up! 

• Instead of honey, try maple syrup or sugar.
• Replace the tangerine with any citrus fruit you want. 
• Try another type of bitters.

*The story behind the pecan bitters is that I got it from my dear friend Lauren Nischan, who I bunked with at Eat Retreat in Wisconsin. She made 20+ bottles of homemade bitters and taught us how to mix and match them. At the end of camp, she really didn't want to lug the bottles home, so I took the pecan!

Making your own cranberry sauce? Show me by tagging @Randwiches on Instagram! I want to compare notes.