Cranberry sauce

This is the cranberry sauce that I like to make.

My husband loves it so much that he even spreads it on his morning toast, and it goes quickly! I often have to make another batch, it’s that good!

There is no granulated sugar in this recipe, only 1/3 cup of maple syrup. Packed with fresh or frozen cranberries, I also add a small chopped apple and a chopped mandarin (or a small orange) with some of the zest.

It’s thick, chunky, a bit saucy and loaded with antioxidants. It’s super easy to make. It was featured in my Walnut Hemp Lentil Pâté recipe.

Cranberry sauce

INGREDIENTS

  • 2 cups fresh or frozen cranberries, divided in two parts
  • 1/3 cup 100% maple syrup
  • 1 small mandarin or clementine or half of an orange, finely zested (about 1 tbsp zest) and chopped small
  • 3/4 of a regular-size apple (or one small), peeled and chopped small

PROCEDURE

In a small sauce pot, on medium-high heat on stove top, add 1 cup of the cranberries (keep the other cup aside for while). Add the remaining ingredients listed above.

Lower heat to medium-low and simmer/cook uncovered, mixing regularly for about 8 minutes. Some of the cranberries will pop.

After 8 minutes of simmering/cooking, add the remaining 1 cup of cranberries and simmer half covered on medium- low heat for another 8 minutes, or until thick and some cranberries have popped and others are whole.

Transfer into a separate heat-proof bowl and let cool completely on counter top.

Then transfer into a container that fits a lid and store in the refrigerator until ready to serve.

Enjoy!

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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