You will have Cranberry Sauce converts with this recipe! I created it one Thanksgiving many years ago when I was living in Santa Fe, NM. It was a transformational time in my life, and this time of year celebrates my thanks and gratitude for that opening of my soul and my heart.
Serves - 4 TO 6
1 (12 oz) package fresh cranberries, washed and sorted (discard soft or wrinkly ones)
3/4 cup water
1/2 to 3/4 cup coconut palm crystals
Grated rind of 1 orange
Juice of 1 large orange
1 teapsoon ground cinnamon
1 teaspoon ground ginger
1. In a medium sauce pan add the cranberries, water, orange rind, orange juice, coconut palm crystals, and spices. Bring to a boil over medium-high heat and reduce to medium heat, stirring occasionally until the cranberries are at the desired texture. If the sauce is too thin for your taste, drain a little through a mesh colander, but save the juice in case the mixture thickens too much. I find that I do not need to drain the sauce as it will thicken nicely on its own in the fridge. This recipe can be made two days ahead.
Copyright 2005-2018 Lisa Roberts Hurd