Wednesday, November 27, 2013

Cranberry Sauce

I thought I would get a head start on Thanksgiving and prep as much food ahead of time, starting with cranberry sauce! This is the perfect side to make a day or two ahead.

I started by rinsing 12 oz of whole cranberries.

Over high heat, I threw the cranberries in a medium saucepan and added 1 cup of apple cider.
Of course, you could add cranberry juice, orange juice, or apple juice.

I then added 1 cup of pure maple syrup (not pancake syrup!).

I kept an eye on the cranberries while I zested one orange. It yielded about 1 tbsp of zest, but you can add as much as you'd like. 

Lastly, I squeezed about 1 tbsp of orange juice and added it to the cranberries.

I stirred the berries and kept it over high heat until they started to boil.

Once the cranberries were at a rolling boil, I turned the heat to low and let it simmer for about 10 more minutes, or until the sauce was thick.

Once it cooled, I poured it into a storage container and stuck it in the fridge!

And if you happen to have leftovers, you could spruce up yogurt or oatmeal by adding some of the cranberry sauce!

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