Beyond Thanksgiving: The Versatility of Cranberry Sauce!
Can we chat about cranberry sauce? This traditional Thanksgiving staple often finds itself relegated to the shadows, while its versatility and year-round potential are underappreciated by many.
Think about it. This stuff is awesome!
Cranberries are a fruity, sweet, tart, affordable superfood. Packed with vitamin C, fiber, and disease-fighting antioxidants. Often the only jolt of color on an otherwise 50 shades of beige plate. We should be using this wonderful sauce all year long.
Diva Tip: After Thanksgiving cranberries go on sale – cheap! They freeze beautifully so stock up.
Here is a classic, easy, make-ahead recipe for cranberry sauce with orange.
EASIEST CRANBERRY ORANGE SAUCE
Yield: 2 cups Time: 15 minutes
What You’ll Need:
¾ cup sugar
¾ cup water
1 (12 -ounce bag) fresh or frozen cranberries
1 orange
Pinch salt
Here’s How:
Put your water and sugar into a medium saucepot over medium-high heat and bring to a boil.
Meanwhile, sort and rinse the cranberries, removing any that are discolored or mushy. When the water and sugar are boiling, add the cranberries. Reduce heat to medium, stirring occasionally, continue to simmer until all the cranberries have popped and broken down.
As the cranberries cook, zest the orange then slice it in half and squeeze the juice into a bowl, yielding approximately ⅓ cup of juice. When the cranberries are cooked, remove the pot from the heat and stir in the orange juice and zest. It’ll thicken as it cools. Serve immediately or refrigerate for up to 10 days or freeze for up to three months.
Since you’re making this, you should double the recipe.
Wanna know why?
Let’s see where the cranberry can go, shall we?
Step aside turkey sandwich. The cran can dance with many partners.
- Peanut butter, almond butter, or cream cheese accompanied by a smear of cranberry makes your morning toast grand.
- You can top French toast, pancakes, or waffles with a blend of cranberry sauce and maple syrup.
- Blend some with yogurt or layer cranberry sauce with Greek yogurt and granola to make colorful parfaits.
- Add cranberry to a grilled cheese sandwich made with sharp cheddar.
- Spoon some over baked brie cheese, top with nuts and serve with crackers.
- Warm it up and enjoy as a sauce over ice cream and cakes.
- Spoon it into muffin, cupcake, or cake batter.
- Or bake these bars.
You’ll also love – Perfect Easy Baked Brie, Overnight Oatmeal is Power Packed for Pennies, and
EASIEST CRANBERRY ORANGE SAUCE
Ingredients
- ¾ cup sugar
- ¾ cup water
- 1 12 -ounce bag of fresh or frozen cranberries
- 1 orange
- Pinch salt
Instructions
- Put your water and sugar into a medium saucepot over medium-high heat and bring to a boil.
- Put your water and sugar into a medium saucepot over medium-high heat and bring to a boil.
- Meanwhile, sort and rinse the cranberries, removing any that are discolored or mushy.
- When the water and sugar are boiling, add the cranberries.
- Reduce heat to medium, stirring occasionally, continue to simmer until all the cranberries have popped and broken down.
- As the cranberries cook, zest the orange then slice it in half and squeeze the juice into a bowl, yielding approximately ⅓ cup of juice.
- When the cranberries are cooked, remove the pot from the heat and stir in the orange juice and zest. It’ll thicken as it cools.
- Serve immediately or refrigerate for up to 10 days or freeze for up to three months.
