LU’S MANGO CRANBERRY SAUCE😍

Alright, I’m with you, cranberry sauce has always been a bit of an afterthought for me and gets like an inch of real estate on my Thanksgiving plate. That is until my godmother introduced me to this one. She’s the genius behind putting mango in a cranberry sauce and OMG it just works. It’s the perfect amount of sweet and tart and truly the perfect sauce to balance out all the crescent rolls you’ll be drowning in. It also is SO incredible easy, just dump the ingredients in a saucepan and let it ride. You will love this!

You can easily make this a couple days in advance, as it should save in the fridge for 10-12 days! Also a great mix in for vodka sodas!

Serves 7-10.

Ingredients:

For the Mango Cranberry Sauce:

• 12 oz package fresh cranberries

• 1 cup diced mango (you can use fresh or frozen)

• 1 cinnamon stick

• ½ cup orange juice

• ½ cup water

• 2 orange peels

• ¾ cup maple syrup

• ½” fresh ginger, grated

• Small pinch of salt

Directions:

For the Mango Cranberry Sauce:

• Add all ingredients to a saucepan and bring up to a simmer. Cook uncovered, stirring often, for 15-20 minutes until thickened and cranberries have burst. 

• Let cool, remove the orange peel and cinnamon stick, and refrigerate for at least 30 minutes before serving. It will thicken up a bit more as it cools.