Fall & Winter Recipes, Make Food & Eat
Comments 2

Zesty Cranberry Sauce

Can’t have Thanksgiving dinner without a zesty cranberry sauce! Packed with vitamin C and other antioxidants, this zesty sauce is easy-breezy-oh so tasty! Enjoy!

What You’ll Need:

  • 2 cups water or orange juice
  • 1 cup of sweetener; we use agave
  • 24 ounces of fresh cranberries
  • 1-2 tangerines
  • zest of one tangerine
  • 1 teaspoon cinnamon

Putting It All Together:

  1. Over medium-high heat, let your sugar dissolve in the liquid.
  2. Once dissolved, add cranberries, tangerines, zest and stir. Now add cinnamon.
  3. You’ll begin to hear the cranberries popping. Take a look, the skin will break to indicate the popping is in action.
  4. Allow cranberries to pop for about one minute.
  5. Remove from heat, pour into bowl and allow to cool.
  6. Once cooled, sauce will thicken.

 

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This entry was posted in: Fall & Winter Recipes, Make Food & Eat

by

C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

2 Comments

  1. I like to make cranberry sauce with a cinnamon stick rather than ground cinnamon. When it is cinnamon-y enough for you, pull the cinnamon stick out (You can let it dry out and grind it up for powdered cinnamon in your coffee grinder or steep it in your next pot of tea).

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