It might be tempting to buy that perennial can of jellied cranberries — there might be one left over from Thanksgiving past in your cupboard right now — but there’s really no comparison between that and this handmade supper trimming. Just watching the magic as it jells might be enough. And don’t limit its uses to a turkey dinner or leftover sandwich; the tart character of cranberry sauce lends itself to experimentation. Spoon it over yogurt for a morning pick-me-up; mix it into a pound cake recipe; use it as a topping for burgers or waffles or add it to ketchup for a tangy dip for barbecue.
Yield: 14 (3 tablespoon) servings
Prep Time: 3 minutes
Cooking Time: 5 minutes
Total Time: 8 minutes
1 (12 oz.) bag of fresh cranberries
3/4 cup maple syrup
1/3 cup fresh squeezed orange juice
1 teaspoon orange zest
1/2 cup orange segments
1 cinnamon stick
1. Combine the cranberries, maple syrup, orange juice and cinnamon stick in a 3-qt. saucepan and bring
to a boil.
2. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst,
about 5 minutes.
3. Remove from the heat, stir in the zest and the orange segments and let cool to room temperature. The sauce will thicken as it cools.
calories 65.19, fat 0.03g, sat fat 0.00g, cholesterol 0mg, sodium 2.18mg, carbohydrates 15.89g, fiber 0.20g, sugars 12.43g, protein 0.11g
Created by Chef Edwin Cabrera, Copyright © AdventHealth