Cranberry Sauce

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. 

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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