I’ve started planning our Thanksgiving menu, and this year I’m going to make cranberry sauce from scratch. I made this many years ago, and my children didn’t like it. But their palates have evolved now that they’re older. And besides, I like it.
Cranberries protect the heart and liver. In addition, they guard against urinary tract infections, due to proanthocyanidins, a natural compound that acts as a barrier keeping bacteria from latching on to the urinary tract lining.
And homemade cranberry sauce is far superior to the canned stuff. Why not make it from scratch?
Cranberry sauce
- 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
- 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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