One of my favorite parts of Thanksgiving is the cranberry sauce. I love it, and I always have.
Growing up we generally just got the can of jellied cranberry sauce, and I would eat all of the leftovers that no one else took. It's just so good! The sweet, the sour, the tangy.... and it's good with everything, meat, yogurt, a spoon....
As I became more aware of real food and the ingredients in processed and canned foods, I realized that the canned sauce usually has a lot of sugar (usually in the form of high fructose corn syrup) and the cans aren't so great either so I set out to make my own cranberry sauce from scratch. It took a little pep talk in my head, because like most things that we are used to buying in the store, it's daunting to think about making it from scratch.
I didn't think I could do it. After I convinced myself that it was possible, I took a deep breath and looked up the recipe. I couldn't believe what I found. That's it? It's so easy, folks, and you won't believe how good it tastes. It's like I'd never had cranberry sauce before. And I thought I loved cranberry sauce.
The best thing is it can be spiced up or down with nutmeg, orange or lemon zest, or other things to make your own special recipe. Try this. Just do it. You can thank me later.
(gluten free, low fat, low glycemic if not using sugar, vegetarian)
Ingredients for Homemade Cranberry Sauce:
Directions for Homemade Cranberry Sauce:
Did you know? There is a brand new VitaClay cooker in a mini-size, which is great for making yogurt, and sauces like this cranberry sauce without using your High-Fired VitaClay® Smart Organic Multicooker. It's also a great gift for anyone you know with space issues, or maybe college students who live in a dorm!