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This post was written by Lisa Markley, MS, RDN, who, along with Jill, co-authored the #1 best selling Essential Thyroid Cookbook.

©Recipe by Lisa Markley, MS, RDN

Making your own homemade cranberry sauce for Thanksgiving dinner is incredibly easy and much more delicious that the highly processed stuff that comes out of a can. I like to make a large batch so I can use it over everything from Thanksgiving dinner to turkey sandwich leftovers and even on my oatmeal or pancakes. This will keep in a sealed container in the refrigerator up to 4 days. 

[For other holiday recipes, go here for our Thanksgiving Recipe Roundup.]

Ingredients

3 cups or 1 (12-ounce) bag of fresh or frozen cranberries
1 cup chopped apples
1 cup chopped pears
½ cup currants
2 teaspoons orange zest
½ cup pure maple syrup
½ teaspoon sea salt
1¼ cups 100% apple juice
1/3 cup water
½ cup chopped pecans 

Preparation

Place cranberries, apples, pears, currants, zest, maple syrup, salt, juice, and water in a large saucepan. Cover and bring to a boil. As cranberries begin to pop, reduce heat, remove cover, and simmer 20 to 25 minutes until all of the liquid has evaporated. Remove from heat. Add in pecans. Cool to room temperature before serving. 

©Recipe by Lisa Markley, MS, RDN, co-author, The Essential Thyroid Cookbook