I was recently disappointed (but not surprised, really), to see corn syrup listed on the ingredient label of that Thanksgiving staple- cranberry sauce. (Even those “name brand” cans, with the “healthy-looking” labels!)
Sigh. So unhealthy… and so unnecessary.
Cranberry sauce is probably one of the easier dishes to dress up a Thanksgiving feast (besides the relish tray, with the children’s delight of olives, maybe).
With vitamin C-rich ingredients, this is certainly a nourishing side dish (without the corn syrup, that is). Try to get organic oranges, if you can, since you will be eating the peel.
I typically double my cranberry sauce recipe, to make enough for both Thanksgiving and Christmas holiday dinners (and even some leftovers!) all at one time. I either can it or freeze it in half pint canning jars.
12 oz fresh or frozen Cranberries (I get packages of local, organic berries.)
1 lg. organic Navel Orange (I tried tangerines last year, but they did’t seem to “gel” the sauce as well.)
1/2 Cup organic Sugar or Sucanat (honestly, I haven’t tried it with honey; let me know if you do!)
1 tsp. ground Cinnamon
1/8 tsp. ground Cloves
Rinse cranberries, and discard any spoiled ones. Finely grate or zest the orange peel. Cut orange into quarters, and add to a blender, along with the orange zest. Pour in enough water to make 1 cup, and blend until roughly chopped. (You don’t want a smooth puree; keep it “pulpy.”)
Pour juice into a saucepan, along with sugar, cinnamon, and cloves. Bring to a boil, stirring to dissolve the sugar. Pour in cranberries, and return to a boil. Stir over medium heat for 8-10 min. Be careful!! Cranberries start popping & will splatter!! (When not stirring, you can partially cover the pot with a lid, to allow steam to escape, but keep some of the splatter inside.)
When most of the cranberries have popped, and the liquid has started to thicken, remove from heat. The sauce will continue to thicken as it cools. Pour into jars to store or into a serving dish. Refrigerate or freeze if not serving immediately.
Visit Kimi at The Nourishing Gourmet for more real food side dishes in today’s course of our Whole Foods for the Holidays Progressive Dinner to get more recipe ideas, or share your own! This post is also linked to Tasty Tuesday at Beauty & Bedlam.