I have tasted many cranberry sauces and most of them are delicious, but usually too sweet for our taste. Try ours, you’ll be sure to like the well balanced tastes and it partners well with a variety of proteins aside from Turkey. Our recipe will yield 4 jars of sauce. We always make extra as it’s great to have around. The antioxidants and health benefits of cranberries are fabulous, and the palm sugar’s low glycemic index rating make this a superfood in our book.
For reading more about the health benefits of cranberries, visit The Cranberry Institute.
- 4 – 8 ounce bags of fresh organic cranberries
- 1 ruby-red grapefruit (juice only)
- 1/2 cup coarsely chopped Turkish apricots (without sulfites)
- heaping teaspoon of whole cloves
- teaspoon of ground cinnamon, you can add a bit more if you like…your taste buds
- 1 tbsp vanilla extract
- 1/4 cup palm sugar (I used a little less, try to taste)
It is easy to make your own, you can play with variations, such as apples, or pear, cherries, blueberries whatever you want. That’s what makes cooking fun.
But for our recipe take out a large pan and cover cranberries with just enough water, so that they are covered, add cloves and bring to a boil. Soon you will hear them begin to pop, you want this, but cover your pan with a mesh cover or you’ll have sticky spots to clean up. Once they have nearly all popped, add all other ingredients stir, turn off and cover. Let the it sit for 10 minutes or so and then bring to another boil, reduce heat and let simmer for about 20 minutes, stirring sometimes. Turn it back off and cover it – let stand for an hour or so. We like the cranberries, so I usually don’t puree it, but you could. I use a potato masher to make it a bit more smooth, but overall I leave them.
Enjoy with your Thanksgiving meal or with one of our lamb or pork dishes, duck works too!
Happy Thanksgiving to you and your friends and family!