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I’m not going to lie, I’m a canned cranberry sauce kind of guy. I remember one year my mother made home made whole berry cranberry sauce on year for Thanksgiving, and she asked everyone, “Why didn’t anyone try my cranberry sauce?!”. Um, because we like the canned stuff! ???? I decided to give it another shot this year and looked on the bag of fresh cranberries to see what was involved in making it.

Well, 1 cup of sugar is involved. 1 CUP! I’m not a huge clean eating type of person but I’m not huge on using a lot of refined sugar when I have a choice. So I decided to replace the sugar with honey. When I did a conversion of sugar to honey I found that 1 Cup of sugar is a little over 10 tablespoons of honey. Welp. I’m not using that much honey either. So I thought about adding some other fruit to the sauce to sweeten it up naturally. Mango. Mango will do nicely…

This is a really nice cranberry sauce recipe, the honey comes in subtly, by cutting down the use a great deal, and the added flavor and texture o the mango is a great twist to this traditional holiday condiment!

So we’re usually spending Thanksgiving with family so we never get to have any leftovers. Last night I made our little family Thanksgiving dinner and this cranberry sauce was probably one of the highlights. I found myself eating it by the spoonfuls by itself. So make sure you keep it further than arms reach from yourself before you serve!

Prep Tips

Make Ahead

You can serve this warm, but if you’re looking to get a head start on the holidays this is a great recipe to make the night before and store in the fridge. It’s great hot or cold!

Enough Talk. More Rock.

On To The Recipe

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