Tuesday, November 25, 2014

Cranberry Sauce

I think it takes time to acquire a taste for cranberry sauce. As a child, I saw that congealed jelly on the plate and let that one pass on by. :)  But now that I'm older, I love cranberries and I look forward to making cranberry sauce for Thanksgiving and Christmas.

Did you know that cranberries not only have vitamin C and fiber.... but in disease-fighting antioxidants cranberries outrank almost every fruit and vegetable - including strawberries, spinach, broccoli, red grapes, apples, cherries and raspberries.  They are outranked only by the blueberry as a superfood in antioxidants.

There is a host of health benefits from cranberries that includes encouraging a positive cardiovascular system, autoimmune and cancer fighting properties as well as kidney and urinary support.  We would all do better to get cranberries into our diet all year long.

Ok....my husband likes the good ole jellied sauce from Ocean Spray.  But don't do it!

Cranberry sauce is so easy to make and tastes way better than what's in the can.  I've been trying different cranberry sauce recipes and this one below is really good and super easy.
Cranberry Cinnamon Sauce:

1 bag (12 oz) of fresh cranberries
1/2 cup of fresh orange juice
1/2 cup of sugar
1/2 cup of brown sugar
1/2 tsp of cinnamon

Put all the ingredients into a saucepan and bring to a boil.  Stir until the cranberries pop.  You can softly mash them against the side of the pan and encourage them along.  Once most of them are popped and they are soft, turn off the heat and cool.  Put into a container and store in the fridge.  The jelly will thicken as it cools down.  

So good and easy!  Way better than what's in the can.  :)



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