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 use organic ingredients for YOUR health!
1 navel orange
12 oz fresh cranberries, rinsed
2 Tbsp freshly grated ginger root
1 tsp cinnamon
1/2 tsp cloves
1 tsp stevia or 4 pitted dates
1 cup filtered water
Zest orange onto a plate and set aside. Discard peel. Juice orange into a medium saucepan. Add cranberries, ginger, cinnamon, cloves, water and dates if using those for your sweetener. Cover and raise to boil over medium heat. Stir with wooden spoon. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and add optional stevia. Use immersion blender to puree sauce to desired consistency. I like mine about half blended. Cover and cool completely at room temperature. Refrigerate until serving time. Makes about 2 ¼ cups.
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|Traditional Canned Cranberry Sauce||86||23||1||0||21||17|
WANT MORE HEALTHY THANKSGIVING RECIPES?
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