This post might at first glance appear a tad, well, boring. There’s no story nor any songs to sing as you cook. All there is, is one simple but tasty and traditional recipe, done up in bows and boasting less sugar and more pizzazz than you get in the canned kinds from the store. This could be a recipe staple for your family’s celebrations.
Cranberry sauce is one of the easiest sides you can make to go along with your golden roasted turkey.
Make it your own
Cooking up your cranberry sauce at home means you can make it your own. I make mine with a mix of fresh and dried cranberries. But this recipe works equally well with all one or the other. Reduce the sugar and add extras to enhance the flavor, like a liqueur or orange pieces… or both!
Because of its tart taste and juicy consistency, stevia works well as a sweetener in this dish. Cut down on your sugar here, and make room for a slice of sugary pumpkin pie later.
A thank you
Perhaps we can also take a moment to be grateful for the wonderful selection of food we have to choose from in our country. I’m thankful for the people who work to make our food safe, who grow it, who distribute it, and who study how our bodies use its nutrients. I’m thankful we live in a country that is not at war, one where people are interested in sharing what we have with others who are not so lucky. That’s pretty cool!
Cranberry chutney, gourmet style
Serves a crowd
- 2 cups cranberries, dried, fresh, or a mix
- stevia equivalent to 2/3 cup sugar
- 1/4 cup cranberry juice
- 2-3 oranges
- 2 teaspoons orange zest from one of the oranges
- 1/4 cup port
- ½ cup toasted slivered almonds
- Combine the cranberries with the juice and the sugar or stevia in a small saucepan. Cover and bring to boil, then reduce heat and allow to simmer for 10 min. Remove the cover.
- With a chef’s knife, remove all skin and pith from the oranges. Slice thinly and chop. Stir orange pieces and any juice into cranberries.
- Increase heat and reduce liquid until sauce is very thick, another 3-10 min. Remove from heat and cool.
- Add the port and orange zest.
- Pour into a pretty bowl and top with your toasted almond slices to serve.
- Store leftovers in the fridge.
Cranberry, an awesomely healthy food
The color should tell you just how healthy cranberries are for you. Red signals anthocyanins, and cranberries’ anthocyanins are extra special. They bind to the lining of the stomach and the urinary tract to keep bad bacteria out, preventing urinary tract infections and ulcers.
Ripe berries float to the surface of the bogs where they grow. Sunlight increases the anthocyanin content, so the longer they float, the better they will be at keeping you healthy.
Eating cranberries is smarter than taking cranberry supplements. The cranberry’s components work together to provide anti-inflamatory, antibacterial and anticancer benefits for heart, kidney and liver health.
For details on the nutritional properties of cranberries check out The World’s Healthiest Foods.
A final note
If you do have any left over, this chutney tastes great with Stilton cheese and gourmet crackers.