Cranberry Sauce
In an attempt to reduce refined sugar, things have gotten a little nutty out there. There are certain things that, as far as I am concerned, require a whole heap of white sugar. Sweet cranberry sauce is one such thing, raspberry jam and my Nana’s shortbread are a couple of others. If you like your cranberry sauce sweet, you go for it. You will catch no flack from me this Thanksgiving. If, however, you want to try something a little different, here’s my take. I’m partial to the tartness of this version myself.
Ingredients
- 4 cups fresh (or frozen) cranberries
- 2 tsp orange zest
- 3 oranges - juiced about 1 cup
- 3/4 cup maple syrup
Method
Zest your oranges and then squeeze them for their juice.
In a pot bring to boil juice and zest.
Add cranberries - you will hear popping as the skins break.
Stir in maple syrup.
Let simmer until you achieve thick, goopy consistency - about 20 minutes - stirring occasionally.
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Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
1 Comment
Laura Keller
October 08, 17:43Thanks for a new twist on cranberry sauce … I've always just made it with sugar, but will give maple syrup a try this weekend!