1 cup water
1/2 cup honey (or 3/4 to 1 cup sugar substitute - like Splenda)
3 cups Fresh Cranberries
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp lime juice or fresh orange juice (optional)
Bring Cranberries, water, and honey to a boil in a medium saucepan on medium heat. Add spices, stir to combine. Don't be shocked when the berries start to pop - this is a good thing :) Reduce heat to low-medium and boil gently for about 10 minutes. Now is where you decide if you want chunky, chunky/smooth, or just plain smooth sauce. I usually put my immersion blender in the pan and puree it until it is the consistency that I like. Mine is usually chunky/smooth.
This is the best part of the cooking, the tasting. Depending on your cranberries will determine if you need more sweetener. Be careful not to burn your tongue - been there, done that :). Once you have refined the sweetness/tart ratio, remove from heat and add your lime or orange juice. This will give it a little bit of brightness to the sauce. This is optional.
Pour into bowl and place in fridge. I usually make this the night before so it has time to get cold.
I love this recipe, because it can be fine tuned to your tastes. I personally make the sugar free version because I have family that can't have sugar.
1/2 cup honey (or 3/4 to 1 cup sugar substitute - like Splenda)
3 cups Fresh Cranberries
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp lime juice or fresh orange juice (optional)
Bring Cranberries, water, and honey to a boil in a medium saucepan on medium heat. Add spices, stir to combine. Don't be shocked when the berries start to pop - this is a good thing :) Reduce heat to low-medium and boil gently for about 10 minutes. Now is where you decide if you want chunky, chunky/smooth, or just plain smooth sauce. I usually put my immersion blender in the pan and puree it until it is the consistency that I like. Mine is usually chunky/smooth.
This is the best part of the cooking, the tasting. Depending on your cranberries will determine if you need more sweetener. Be careful not to burn your tongue - been there, done that :). Once you have refined the sweetness/tart ratio, remove from heat and add your lime or orange juice. This will give it a little bit of brightness to the sauce. This is optional.
Pour into bowl and place in fridge. I usually make this the night before so it has time to get cold.
I love this recipe, because it can be fine tuned to your tastes. I personally make the sugar free version because I have family that can't have sugar.
