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.
PREP INSTRUCTIONS:
Yield: 14 (3 tablespoon) servings
Prep Time: 3 minutes
Cooking Time: 5 minutes
Total Time: 8 minutes
RECIPE INGREDIENTS:
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
INSTRUCTIONS:
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.
NUTRITIONAL DATA:
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
