Eat, drink, and be cranberry!
Ingredients:
1 (12 once) bag of cranberries
1 cup of water
1 cup of coconut sugar (or any sugar)
1 cup of fresh or frozen fruit of your choice. I have used apples, mango, and pineapple.
Directions:
- Rinse cranberries, pick out any soft or bruised berries.
- Bring water and sugar to a light boil in a saucepan.
- Add berries and fruit, bring back to a light boil.
- Slow to a simmer, stirring regularly for 15 minutes.
- Stir and mash berries and fruit until they are cohesive and the sauce is the thickness you prefer.
- Remove from heat, cool completely.
- Store in an airtight container in the fridge until ready to smother on turkey, biscuits or (let’s be honest) eat by the spoonful…
Tips or alterations.
For traditional cranberry sauce use the same recipe and just remove the extra fruit.
Decrease or increase the sugar based on your preference of tart to sweet.
If you have an immersion blender you can use it to blend up the sauce even more making it a more jam-like consistency. We will use the cranberry jam on toast and biscuits too.
Can be made up to 3 days in advance for those needing to strategizing your Turkey day prep
Live well friends,
Christy
