There’s nothing quite like homemade cranberry sauce – the texture of the popped cranberries, the tartness of the fruit combined with the tanginess of the citrus and sweetness of the sugar in perfect harmony, and how cranberry sauce and roast turkey tastes like they were made for each other. It's one of my favorite parts of the Thanksgiving feast, and so easy to make. I prepare the cranberry sauce a few days ahead for a few reasons. One, it tastes best when it has been chilled overnight; two, it keeps well in the fridge for a few days; and three, it helps to get a few sides prepared before Thanksgiving Day so that I can spend most of the holiday with my company instead of in the kitchen. Last year I made this recipe with walnuts, which added more texture and a bit of a nutty flavor to the sauce. This year I decided to leave out the walnuts, and the result was just as delicious. This cranberry sauce tastes best if made in advance and chilled in the refrigerator for a few hours, or overnight, before serving.
Ingredients: 12-16 oz. fresh or frozen cranberries, rinsed and stems removed 1 cup orange juice 1/3 cup Splenda, or substitute with another low-calorie sweetener or regular sugar ¼ cup brown sugar ½ cup chopped walnuts (optional) Directions: 1. Coat a medium saucepan with cooking spray. Add all ingredients to the pot, stir, and bring to a boil. Put a lid or splatter screen on the pot, reduce heat to medium and simmer for 10 minutes; then lower the heat a bit more to medium-low and simmer for another 15 minutes, until the cranberries have burst. Cool to room temperature, or chill in the refrigerator for a few hours if possible, before serving. Leftover sauce will keep in the fridge for several days (perfect for Thanksgiving leftovers as a spread on sandwiches and wraps), or you can freeze it for future use. Enjoy!
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