For week #47 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made this simple homemade cranberry sauce. My inspiration came from this recipe at cookieandkate.com.
It’s November, and fresh cranberries are plentiful in the stores. I’ve been adding some to my smoothies, but I wanted to try a cranberry sauce that would be healthier than the traditional canned stuff. This one delivered!
What I like about this recipe (besides the fact that it’s healthy):
Made from 3 simple ingredients - fresh cranberries, oranges, and pure maple syrup.
Much better than the canned stuff.
It works well for a holiday side dish or a nice topping on toast.
What I ended up using/doing:
One 12-oz bag of fresh cranberries
1/3 cup pure maple syrup
Rinse the cranberries.
Zest the oranges, and squeeze the juice, reserving about 1 tsp of zest and 1/2 cup of juice.
In a saucepan, combine the cranberries, orange juice, and maple syrup. Bring to a boil.
Reduce heat and continue to cook until the cranberries have cooked down, and the mixture has thickened, about 10-15 minutes.
Remove from heat. Stir in the orange zest.