Perfect Cranberry Sauce
For many years, I have to admit that I made the cranberry sauce recipe on the back of the bag of cranberries. I also have to admit that it is delicious, though incredibly high is refined sugar and also rather one dimensional. Before my 2019 Thanksgiving Sides class I did some playing and came up with this. It is still super easy, but the addition of cinnamon and orange take it to a new level. In addition, I removed the highly processed sugar and replaced it with orange juice and coconut sugar. Still sweet and yummy, but, definitely a better option to celebrate with our families while providing delicious, nutrient dense options.
Photo by Henk van der Steege on Unsplash
Ingredients:
1 12oz. bag fresh (or frozen) whole cranberries
1 cup coconut sugar
½ cup filtered water
2 Tbsp. fresh orange juice
2 good sized strips of the zest from the above orange
1 cinnamon stick
Pinch of kosher salt
Directions:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool for about 30 minutes. Stir in water in 1-Tablespoon increments to adjust to desired consistency if needed.
Refrigerate for at least 1 hour before serving. It will continue to thicken as it cools. Can be stored in the refrigerator for several weeks.