Since we like to eat organic—and often prefer less sugar than commercial brands use, making my own seemed the way to go. Can you even find organic cranberry sauce?
Cranberry sauce is a given for turkey, but its versatility goes far beyond. I serve it with roast chicken, on Swedish pancakes (did you know that cranberries are a cousin of the traditional lingonberry sauce?) and have even used it in chicken salad (more on this next week). With a variety of phytonutrients and vitamin C, cranberry sauce is a healthy and festive way to get a fruit/veggie serving. You are counting your five-a-day, aren’t you…?
When one of my CSAs befriended a local organic cranberry grower, the deal was clinched. This is what 10 lbs of frozen cranberries looks like:
The recipe below makes enough for one of my family dinners (with an extra spoon or two for me). Double or triple if you are hosting a crowd.
Homemade Cranberry Sauce
- 1/2 c water
- 1/2 c sugar
- 2 c cranberries
1. Stir sugar and water on medium heat until sugar is dissolved. (I added a cinnamon stick for variety, but this is optional).
2. Add cranberries and bring to a boil.
3. Cook until cranberries pop–about 10 minutes. (Remove cinnamon stick if you used one).
4. Cool, then serve.
- Hot Toddy Time: Spiked Cocoa
- Hot Spiced Cider