Cranberry Sauce

 

A Christmas Dinner would not be complete without the cranberry sauce, but I don't love all the added sugar and gelatin you find in the store bought canned versions.  My daughter and I make cranberry sauce every year over the holiday and often times the recipe will vary with what we might add to it like apples, oranges, pineapple, cinnamon, ginger or cloves.  

 

Not So Sweet Cranberry Sauce

Ingredients
2 bags of fresh cranberries (they are usually 12 ounce bags)
3/4 cup water
1/2 cup maple syrup stevia to taste
2 tsp cinnamon
tsp nutmeg
½ tsp cloves
Juice and zest of one orange

Directions
Put cranberries and water in a saucepan and bring to a boil.
Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
Reduce to a simmer and pour the juice and zest over the cranberry mixture, add in the maple syrup and stevia to taste.
Simmer 10-15 minutes and remove from heat.
Cool completely and store in fridge at least 4 hours but preferably overnight before serving.

NOTE: This is not as sweet as store versions. Taste at the end of cooking. Add a little more maple syrup if needed.

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