Tuesday, November 6, 2012

Do It Yourself Cranberry Sauce

Cranberry sauce is a staple at Thanksgiving!  Seems like it has been around forever. I can remember as a child the unappealing round, can lined, red  blob on a plate next to the turkey. Although I never touched it back then, the older I get, the more it has grown on me.  Now, turkey doesn't taste the same without it. 
 
Being older and wiser, I've learned that unappealing look of canned cranberry sauce can be replaced with a rich, beautiful, homemade sauce and it can be easily prepared!  Here are three different cranberry sauce recipes to practice on before Thanksgiving!

Easy:

 Cranberry Celebration Salad

1 can jellied cranberry sauce
1 can whole cranberries
1 small can crushed pineapple
1/4 c chopped walnuts
Mix together, chill, and serve!
Found at Raising Arrows

Medium:

Pioneer Woman's Homemade Cranberry Sauce

If you have ever tried a Pioneer Woman recipe, you know it will be good!

Ingredients

  • 1 bag (12 Oz. Bag) Cranberries
  • 1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
  • 1 cup Pure Maple Syrup (not Pancake Syrup!)
  • 3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)

Preparation Instructions

Wash bag of cranberries under cool water, then dump into a medium saucepan.
Pour in 1 cup of cranberry juice (or whatever juice you choose).
Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).
Stir together and turn heat on high until it reaches a boil.
Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

Healthy!
 
This is one I"m trying out this year!  It is a healthy version found at Herbal Roots.

Not Your Usual Cranberry Sauce

1 bag fresh cranberries
1 organic orange, chopped up with peel on plus the juice of 1 orange
Raw, locally sourced honey

Place the cranberries and chopped up orange into a blender and blend until well pureed. The sauce will still be lumpy. Add the juice of the extra orange if needed to help blend.

Add honey to sweeten, about 3 – 4 tablespoons depending on your taste. More can be added later if needed.

Place in a bowl and refrigerate. The sauce tastes better if it’s allowed to sit for a day though it’s ready to eat at any time.
 

3 comments:

  1. I love cranberry sauce, salad, pie, whatever! I think I might try the Pioneer Woman's recipe this year. My mom makes the best uncooked cranberry salad with pecans and orange zest. Thanks for sharing these yummy recipes!
    Blessings,
    Leslie

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  2. Sounds tasty! Maybe I will give one of these a try fr Thanksgiving. Thanks for sharing!

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  3. I am definitely making the first recipe - the cranberry salad for Thanksgiving. It sounds great and something different.

    Thanks for sharing.

    Judy

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