eat….drink….and be merry….it makes life better!
It’s two days before Thanksgiving and I am starting to prepare for the ounce a year feast. Ahhh, I have my apple pie candle scenting the room, my glass runneth over with wine, and I have Dean playing softly in the background……..okay, it’s time to prepare my first plan ahead dish. I promise, after making fresh cranberry sauce, you will NEVER serve cranberry sauce from a can again!
Let’s go to the pantry and grab the following:
12 oz Fresh Cranberries
1 Cup Orange Juice
1 Cup Water
3/4 Cup Pure Cane Sugar
1 1/2 Tablespoons Organic Agave Syrup
1 Tablespoon Orange Zest (approx. 1 small orange)
3/4 Tablespoon Lemon Zest (approx. 1 small lemon)
1 or 2 Whole Cinnamon Sticks (depending on the size)
A Touch of Fresh Ground Nutmeg
In medium sauce pan combine cranberries, orange juice and water.
Bring to a low boil, until cranberries begin to pop [Don’t worry, it’s just the outer skin breaking], lower heat and let simmer for five minutes while continuously stirring. Add cinnamon stick, sugar, Agave, orange and lemon zest and a touch of nutmeg (a few strokes on the grater should do it).
Now stir until all sugar has dissolved. Remove pan from heat and let stand for approx. 15 minutes. Let cool and refrigerate.
That’s it! Homemade Cranberry Sauce. I hope you enjoy it as much as I do!