One of my favourite components of any festive dinner is the cranberry sauce. I grew up with the canned stuff but once you make your own, there is no turning back!
Cranberries are truly a superfood and contain one of the highest concentrations of antioxidants. They are low in calories, high in fibre and contain vitamins C, E & K as well as the minerals manganese and copper.
I first started making my own sauce years ago when I would get a bag of cranberries with my organic vegetable delivery. I had no idea what to do with them so I started experimenting to make cranberry sauce. I have modified my original recipe throughout the years to eliminate the sugar, up the tartness (yum!) and honestly just make it more delicious.
Other things we may or may not add our leftover cranberry sauce to: frozen desserts, yogurt, sandwiches, savoury appetizers, meats and really all the things.
I hope you enjoy this recipe as much as I do. Let me know what kind of wacky foods you pair this yum sauce with.
Festive Cranberry Sauce
- 1 bag cranberries 227g
- juice of one orange around 100ml
- zest or one orange approx 1 tsp
- 1 tbsp maple syrup
- pinch cinnamon to taste
- Combine all ingredients in a sauce pan and cover.
- Cook over low - medium heat until you hear the cranberries start to pop (around 10 minutes)
- Continue cooking for an additional 10 minutes, stirring occasionally until all cranberries have popped and mixture begins to thicken.
- Remove from heat and cool completely before serving.