Fresh cranberries are the bomb! A little tart bomb of goodness full of vitamin C, manganese and fiber. They will keep for weeks to months in the refrigerator, and at least a year in the freezer. What’s not to love? Well, they are high in sugar so don’t get too crazy for cranberry, especially the dried ones!
I like to shake things up. I know we all have those family recipes that are a tradition at our Thanksgiving table, but come on…don’t you want a little pizzaz now and then? Me too! So what do you say we ditch the canned, gelatinous glob – that’s processed to the hilt – and opt for a quick and easy homemade healthy version.
Whole Cranberry Sauce
This quick recipe will make it easy for you to add this delicious accompaniment to your meal without much effort. Stores well too!
Note: My recipes are only guides. If you like ginger, add more. If you are a fan of orange zest, add more! This recipe base is tasty to my Tribe, but you know your Tribe best! 🙂Ingredients 1 12oz bag of fresh cranberries (or frozen) 1 cup fresh squeezed orange juice 1 tsp minced fresh ginger 2 tsp minced orange zest ¼ tsp cinnamon ½ cup crushed pineapple ½ cup honey Directions
- Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.
- Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes. I love to hear them pop!
- Add crushed pineapple and honey. Remove from heat and cool.