Cranberry sauce is one of those great make ahead items – a total cheat for your Thanksgiving dinner! It freezes beautifully, or keeps in the fridge for about a week or so.
This recipe is easily tailored to your personal taste, but this will get you started. I like mine somewhat tart, so you could definitely add more sugar.
- 2 bags fresh cranberries
- 4 oranges, zested and juiced (about 1.5 – 2 cup juice)
- 2 cups coconut sugar
- 1 tbs cinnamon
- 2 tsp ginger (powdered)
- 1/4 cup water
- 1/2 tsp orange extract (optional)
Combine all ingredients in a pot, warm to a boil over medium heat, then turn down to low and simmer for about 30 minutes. Allow to cool before storing.
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