12 ounces of fresh cranberries
1 apple, cored and diced
2 Tbs. of fresh orange juice
Zest from one orange
1” of fresh ginger, peeled and minced
1 Tbs. of ground cinnamon
1/8 tsp. of ground cloves
Pinch of ground nutmeg
¼ tsp. of sea salt
Rinse cranberries and add them to a small saucepan with ½ cup of purified water.
Heat stove to medium high, stirring occasionally. The cranberries will begin to pop; this is normal, simply keep stirring and reduce to a low simmer.
Add the rest of the ingredients (apple, orange juice/zest, ginger, spices and sea salt) and simmer until everything is soft, about 15 minutes.
Store in a glass jar in the refrigerator up to a week before ready to serve.
Here is my own variation of this recipe: I had to adapt it because the first time I wanted to make this, I did not have any oranges or juice on hand, but I did have a jar of juice sweetened marmalade and candied ginger, instead of the fresh. I actually was pretty yummy!
Ingrid's Own Gingery Orange Cranberry Sauce. (No pic, as it looks about the same as any other cranberry sauce.)
12 ounce bag of fresh cranberries
1 15 ounce jar of juice sweetened orange marmalade...or a smaller jar is ok, if you can't find a larger, the orangeness will be a bit less.
I diced tart apple (Diced to about the size of the berries)
2 T finely minced candied ginger
1 tsp cinnamon
1/4 tsp cloves
a little water to thin the marmalade a bit
1/2 C raw honey, or less if you prefer a not so sweet version
Add all to a large saucepan, and mix well. Bring to a slow boil, then reduce heat and simmer till the berries pop. Stir often to prevent burning...
Remove from heat and cool. It will thicken up a lot. Easy to keep in a sealed container till you need it, best served at room temp.
Serve with your holiday meal, Delicious! Good on toasted almond bread, too!
|Shoko and Tybe as well as Da Phenny and Da Nelly are the hosts of this blog hop.|