Sorry folks, but there is no excuse to eat cranberry sauce out of a can. Not only are you getting a healthy dose of dangerous aluminum with your sauce, but you are missing out on real flavor and nutrients. Making this Orange Ginger Cranberry Sauce couldn’t be easier, or more delicious. Give it a try this year and you’ll probably never go back to canned.
Zester and/or Chef’s knife
Try to buy everything organic. Here’s why.
2 cups fresh cranberries
1 cup pure water
1/2 cup sucanat
1 tsp fresh navel orange zest,
3 tbsp fresh navel orange juice
1/2 tsp fresh peeled and
Pinch sea salt
Let’s get started.
Wash cranberries well (remove any stems) and place in a pot with all other ingredients.
Bring to a boil over medium-high heat. Once boiling, and cranberries are starting to pop…
…reduce heat to a low simmer.
Cook for 5-7 minutes, stirring often while cranberries continue to burst and break apart.
Remove from heat. Completely cool at room temperature and then chill in refrigerator.
Cranberry sauce will thicken as it cools.
And for more fun with cranberries, check out Amie Valpone’s Cranberry Quinoa Salad with Dairy-Free Caesar Dressing.
Adaptations & Tips:
1. You can sweeten, more or less to taste. Just taste (a cooled spoonful) as you cook, and add sucanat until you reach desired sweetness.
2. You can add more or less ginger and/or orange juice to taste as well.
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