There’s mashed potatoes, yams, and stuffing… but nothing ties a holiday meal together quite like cranberry sauce.

It’s fresh, tart, and goes great with a rich, savory plate. (Bonus: cranberries are packed with antioxidants and vitamin C – which your body can really use during cold and flu season!)

But before you run out for cran-in-a-can, head to the kitchen and make this homemade cranberry sauce instead! Unlike the jellied stuff, this recipe is free of high-fructose corn syrup and preservatives. Instead, it contains fresh fruit and  antioxidant-rich Forever Beautiful mix.

This beauty-boosting mix contains 6 powerful skinfoods, plus your daily recommended value of vitamin C.

Makes 1 ½ cups | VEGAN, GLUTEN-FREE

INGREDIENTS:

• 1 tsp Forever Beautiful mix
• Zest of 1 medium (organic) orange
• 12 ounces (1 bag) fresh cranberries
• ½ cup maple syrup
• ½ cup water
• ½ tsp ground cinnamon

DIRECTIONS:

1. Rinse the cranberries and orange well.
2. In a medium saucepan, combine the cranberries, maple syrup and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
3. Remove the pot from heat and stir in the orange zest, cinnamon, and Forever Beautiful mix. Taste and, if the mixture is too tart (it should be a little tart) add more maple syrup.
4. The sauce will continue to thicken as it cools. Keep in the refrigerator, covered, for up to 2 weeks.