Don’t forget the cranberry sauce. Some people love it and some people loathe it. It’s one of those things that many people eat a few tablespoons of once or twice a year, and if they love it, they notice when it doesn’t make it to the table. Many people have only experienced the canned version of this lovely condiment. They open a can and it comes out in the exact shape of the can. This can be a bonus feature or not.
Cranberries can be found fresh in many stores and making your own sauce is so easy. The appearance and flavor really brings something special to the table and it pairs well with so many roasted meats and provides tang for salads.
The ingredients are:
15oz-1lb of fresh cranberries
The juice of a lemon or orange
1 cup of brown sugar or sucanat or coconut sugar (it doesn’t taste like coconut)
A pinch of salt ( I prefer Real Salt here or Celtic Salt here or Himalayan Salt here)
Place all the ingredients in a saucepan. Set it to medium heat. Stir it occasionally during the approximately 15 minutes that it cooks. The cranberries will start to open and seep out their juices as they heat through and it will thicken with the sweetener. As this starts to happen, turn the heat to low. When it reminds you very much of cherry pie filling, it is finished.
Serve hot or cold.
Pamm says
Thanks for the delicious and easy recipes.