I am heading off to visit family for the holidays, so I probably won’t be posting here for next week or so. But, I wanted to leave you with a recipe for “Cranberry Sauce with Apples & Ginger”. The recipe originally comes from Clean Eating Magazine. It was in their 2009 Fall edition, I believe.
I have made it the last two Thanksgivings and it is great and a perfect “real food” alternative to the canned cranberry sauce stuff which typicallly is full of High Fructose Corn Syrup (HFCS). The recipe makes two cups which is a lot since the flavor is intense. So, if you don’t have a large family to feed, you might want to cut the recipe in half, although I am sure it would freeze well.
For Thanksgiving, my menu plans are:
- Roast Turkey Breast
- Dressing (made from homemade cornbread and storebought 100% whole wheat bread)
- Homemade Gravy
- Cranberry Sauce with Apples & Ginger
- Green Bean Casserole (made using organic canned green beans and the Cream of Mushroom soup from Pacific Natural Foods)
- Waldorf Salad (apples, celery, raisins, chopped pecans, unsweetened coconut and a little mayo/yogurt dressing)
- Oven-Roasted Sweet Potatoes with maple syrup & cinnamon
- Spiced Pumpkin Mousse
If I decide to go a bit crazy, I might add some sautéed Brussel sprouts, but they are not at all a traditional part of our Thanksgiving; just trying to add some more non-starchy vegetables to the meal. Anyway, here is the recipe.
Cranberry Sauce with Apples & Ginger
from Clean Eating Magazine
Serves: 8-16, Makes: 2 cups
- 12 oz cranberries, fresh or frozen and defrosted
- 1 apple, cored and finely chopped into 1/4-inch pieces
- 1/2 cup honey
- 1/2 cup water
- 1.5 tbsp fresh ginger, finely minced
- Zest and juice of 1/2 lemon
- 1/8 tsp sea salt
- Add all ingredients to a large saucepan and bring to a boil over medium-high heat.
- Reduce heat to medium-low and cook for 8 to 10 minutes, or until cranberries break down, apples soften and mixture thickens (sauce will continue to thicken slightly as it chills). Stir often to prevent sticking on bottom of pan.
- Transfer to a serving dish or storage container, cover and chill for at least 3 hours.