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In the kitchen with Kelley: Cranberry sauce
I’m a firm believer that cranberry sauce should be eaten year round…
Why should such a delicious and healthy dish only be reserved for holidays? At my house it’s on the table very often, and we like to have a little fun with it too…
Like most of America, I’m a huge fan of The Walking Dead. Friends and I have made Sunday nights into a social ritual of TV and food, and cranberry sauce is often served. Why?
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Well, because it kind of looks a little gory in the context of our favorite TV show if you use your imagination — so I consider it a very fitting addition to our themed food gathering. I serve it as sort of a dip to be scooped up on graham crackers — and what a great flavor combination this makes. The sweetness of the graham crackers counters the little bit of bitterness you get with cranberry sauce. I’ve also started serving it as a dipping snack prior to Thanksgiving and Christmas dinners to help quell the hunger pangs.
Delicious and healthy, cranberries are protective of your heart (helping lower blood pressure) and liver. In addition, they guard against urinary tract infections, thanks to proanthocyanidins, a natural compound that acts as a barrier keeping bacteria from latching on to the urinary tract lining. Check out these other 6 benefits of crazy-good cranberries.
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No doubt, homemade cranberry sauce is far superior to the canned stuff. Why not make it from scratch and really impress your family this Thanksgiving — and beyond?
Cranberry sauce
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Author: Kelley Martin
Ingredients
- 1 bag of fresh cranberries
- ⅓ cup of pineapple juice
- ¼ cup applesauce
- ¼ cup water
- juice and zest of 1 orange
- 1-2 tablespoons of honey or to taste
Instructions
- Put cranberries, pineapple juice, applesauce and water in a saucepan and bring to a boil.
- Stir constantly on medium heat for 10 to 15 minutes until the cranberries start to explode.
- Reduce heat to simmer and pour the orange juice and zest over the cranberry mixture.
- Simmer 10 to 15 minutes.
- Remove from heat and allow sauce to cool completely.
- Refrigerate for at least 4 hours. If you can refrigerate it overnight, it’s even better.
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By Kelley Martin
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