Making your own cranberry sauce is so easy and with few ingredients, I am amazed why one would ever want to buy the commercial stuff. Cranberries are a good source of vitamin C and dietary fiber. They have been used to treat UTI’s (urinary tract infection) which blocks adhesion of bacteria to the urinary tract lining. Commercial branded cranberry drinks won’t do the job and may irritate or make the infection worse due to a high concentration of sugar. Drink natural cranberry juice.
Christmas is quietly knocking at our door and this will be my last posting of the year. For all of you who read my blog, I hope you found the recipes and tidbits of information helpful. It’s been an interesting year for The Culinary Chase and another year of learning is about to unfold. May the Christmas spirit of generosity, kindness, and charity linger with you for the remainder of the year and well into 2012.
Makes 2 cups
500g fresh cranberries (or frozen)
3/4 cup sugar
a splash of triple sec (optional)
1 cinnamon stick (can also use ground cinnamon)
finely grated zest and juice of 1 orange
In a saucepan over medium-high heat, add sugar and cranberries. Stir and then add triple sec, cinnamon stick, zest and juice of the orange. Gently stir to combine and let simmer over a low heat for 10 to 15 minutes. When the berries become soft, taste and add more sugar if needed. It should be a jam-like consistency…not too thick and not too runny.
The Culinary Chase’s Note: Cranberry sauce will keep in the fridge for up to a month. Use it as a condiment, sauces for poultry or pork, in sandwiches, in muffin batter, fold into plain yogurt, or on a crostini with brie. Enjoy!