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Recipe of the Month

 

EASY CRANBERRY SAUCE

Don’t insult your taste buds eating cranberry sauce that looks like a can and tastes like a can! Make the real deal – nutritious and super delicious in minutes. This delicious sauce/relish can also be used as dessert, in sandwiches, mixed into plain yogurt, and more.

Yield: about 4 cups

1 (12-ounce) bag fresh or frozen cranberries, thawed if frozen
1 cup water
3/4 cup raisins
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
1 tablespoon finely grated orange zest
2 tablespoons honey, or more as needed

 

 

 

 

 

 

 

Cranberry sauce

1. Pick through the cranberries and discard any overripe ones and debris. Rinse the cranberries in a colander under running water. Drain.

2. In a medium saucepan, combine the water, raisins, and cranberries. Cover and bring to a boil over medium-high heat. Reduce the heat to low, and cook slowly until most of the berries have popped (about 10 minutes), stirring occasionally.

3. Mix in the cloves, allspice, and cinnamon, and cook 2 more minutes. Remove from the stove and mix in the orange zest and honey. Cool completely and refrigerate in an airtight container for at least 24 hours to allow the sauce to congeal.

Fabulous Variation:

1. Use one cup orange juice instead of the water in the recipe above and continue to follow the recipe directions.

2. Meanwhile, in a small bowl, prepare: ½ Golden Delicious apple, peeled, cored, and finely chopped; 1 tangerine or small orange, peeled, sectioned, and sections cut into small pieces (remove seeds).

3. Add the apple and tangerine after the sauce has cooled.

 

Syndicated Food Columnist, Nutritional Cooking Instructor, Speaker, Blogger, and Freelance Writer

Judy E. Buss,