Tuesday, November 27, 2012

Cranberry Sauce

**Again pictures will be added next week!

My new favorite Cranberry sauce doesn't have any refined sugar it in.  In past years I've made a cranberry sauce that has cranberries, sugar (lots of it) and orange juice. It's really good but I needed a change from all the refined sugar.

Trust me you won't miss the sugar in the version. It's sweetened with maple syrup and absolutely delicious. First you heat the maple syrup, water, lemon juice, ginger and cinnamon in a sauce pan and simmer for 5 minutes.  Then you add the cranberries and cook for 15 minutes. Making sure not to cook it longer because this will change the consistency.  When it's still warm the sauce is runny but when it cools it will solidify.

A trick I learned from my mom is to keep fresh ginger in a zip lock bag in the freezer. It's much easier to grate when it's frozen and you don't even have to cut off the skin.

Cranberry Sauce
Adapted from Detoxinista
12 oz fresh cranberries, washed (discard soft ones)
3/4 cup maple syrup
1/3 cup water
1 teaspoon ground cinnamon
juice from half a lemon
1 teaspoon fresh ginger

In a medium sauce pan mix together the water, maple syrup, lemon juice, ginger and cinnamon over medium-high heat until it comes to a boil. Reduce the heat and simmer for 5 minutes.

Add the cranberries and cook for 15 minutes. Put it in a bowl and let it chill for at least 6 hours before serving. Enjoy!

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