Thankful for this cranberry sauce
I made this recipe for Thanksgiving, but it’s an amazing sweet-sour antioxidant and vitamin rich treat all year round! My secret ingredient(s): the raspberries make the flavor ‘pop’ and add a blast of juiciness, and the apple/orange add natural pectin. Enjoy and experiment!
1 bag (12 oz) of fresh cranberries, preferrably organic
1 small package (3 oz) of raspberries, organic
1 medium-sized organic apple, pitted and chopped in small squares
1 small orange or grapefruit, peeled and sliced in small pieces
2 cups fresh filtered or spring water
1 cup organic white or brown sugar (or can experiment with honey!)
1. Combine all ingredients, washed and chopped (if needed), in pan.
2. Bring to boil and simmer, stirring occasionally.
3. After about an hour, consistency should be formed and will firm a bit as it cools. *Optional: at this point you can use immersion blender for smooth ‘sauce’ consistency, or leave it alone if you prefer chunky.
4. When cooled to room temperature, transfer to glass container (I like mason jars and their seal-tight lids) and store in fridge for up to a week.