Cranberry Sauce
If we had to describe this wonderful cranberry sauce in one word, it would be "classic."
Your Holiday meals will be enlivened by its pop of color and tangy flavor. This sauce pairs beautifully with all root veggies, roasted squash, grilled portobello mushrooms, Brussel sprouts, the list goes on. Especially if paired with Boosh Good Gravy! This is also good with your fave plant-based cheese as an appie or snack.
Ingredients:
6cups of fresh or frozen cranberries
1 cup of water
1 cup of organic sugar or your favorite sweetener (it can be replaced with ½ cup agave syrup)
½ sea salt
¼ tablespoon ground pepper
1medium orange juiced and zest of orange
1 tablespoons of Grand Marnier (or omit if you prefer)
DIRECTIONS
Zest the orange and set zest aside to finish the dish. Cut orange in half and squeeze juice into a medium sized saucepan with the orange pieces (rind and all) cranberries, sugar, salt, pepper, then cook over medium low heat, stirring occasionally for approximately 30 minutes until thickened. (the orange peel has natural pectin in it which helps thicken the sauce.)
Once the sauce is thickened, taste and adjust for your desired sweetness. We love it tangy! Remove orange pieces. Add Grand Marnier and orange zest. Serve cool or room temperature. Will keep in the fridge for a couple weeks.
