Favorite holiday condiment?
I want to eat it on everything! Cut the 18g of processed sugar found in 1/2 cup serving of most traditionally prepared or canned cranberry sauces…we can afford to! This recipe strikes the perfect balance between sweet, spicy and tangy. Plus, using an immersion blender to blitz about half of the berries for improved texture. Your sauce will cling better to turkey, cornbread…whatever you choose to enjoy it on, instead of rolling off berry by berry.
NON-COOKER? Asked to bring side-dish to holiday meal? GO cranberry. It’s so freaking easy! Plus, making it 1-2 days in advance to clear your morning for sleep and a jog only improves the flavor!
*As always, please choose organic ingredients for YOUR health!
1 cup filtered water
1 navel orange, rinsed
12oz fresh cranberries, rinsed
3 Tbsp chopped fresh ginger
4 Deglet Noor dates (higher fiber content, lower sugar than medjool, better for baking)
2 tsp cinnamon
1 tsp cloves
1/4 – 1/2 tsp cayenne. Skip, if you don’t like spicy food.
1 tsp stevia
In small saucepan, bring water to boil. Reduce heat to medium. Add rinsed cranberries + cover with lid.
Zest orange onto a plate and set aside. Remove + discard peel.
When water again reaches boil (+ cranberries start to pop), carefully remove lid. For rustic-style sauce, with some whole berry texture, use spoon to remove 1/2 cup of berries + set aside. We will add them back in after puree. For a smoother sauce, skip this step.
Add remaining ingredients + stir to combine. Recover with lid + reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally.
Turn off heat + use immersion blender to puree.
Add back in remaining berries. Recover + simmer on low heat for another 10 minutes, stirring occasionally.
Remove from heat. Cover and cool completely at room temperature. Refrigerate until serving time.
Yield: approximately 2 ¼ cups.
|Healthy Cranberry Sauce||33||5||0||0||3||1|
|Traditional Canned Cranberry Sauce||86||23||1||0||21||17|
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