Orange Zested Cranberry Sauce

20 Nov

These updated classic cranberries burst with the aromatic flavor of fresh orange and a hint of fresh ginger.  It’s the perfect addition to not only your Holiday table spread, but delectable any time of the year.  You’ll have leftover orange peel, but don’t throw that away!  You can store orange peels in your freezer, and when you accumulate enough to fit in a mason jar (or old tomato sauce jar!), you’re ready to make the best household cleaner (and smells great).  Add white vinegar to your jar & close tightly; display your concoction on your counter for 2 weeks.  Strain your mixture and add to a spray bottle, using 2:1 water to vinegar ratio.   Check out 101 Uses of Vinegar for other great natural tips!

*Stream on Blackhead Mountain, Catskills, NY

Ingredients:

  • 1 package organic cranberries
  • 1/4 Cup organic granulated sugar
  • 1 Tablespoon freshly grated ginger
  • Zest of 1 orange
  • 3 organic oranges, juiced

Directions:

  1. In a sauce pan on medium heat, bring your ingredients to a low boil.  Once the cranberries start to burst open, turn your heat down to low and cook until desired consistency is reached.
  2. If your cranberry sauce is too tart for your liking, add a little extra sugar.
  3. Serve over your favorite food and enjoy eating whole!

Try this delicious cranberry sauce over my Succulent Stuffing!

5 Responses to “Orange Zested Cranberry Sauce”

Trackbacks/Pingbacks

  1. Succulent Stuffing « - November 20, 2012

    […] 1 Cup chopped walnuts and diced apples for a delicious change.  The plated photos incorporate my Orange Zested Cranberry Sauce,  Protein Packed Loaf and Gratifying […]

  2. Cranberry Orange Creamcicle Bread Bliss « - November 20, 2012

    […] 4 Tablespoons Orange Zested Cranberry Sauce […]

  3. Thanksliving Feast (V, GF) « - November 20, 2012

    […] Orange Zested Cranberry Sauce […]

  4. Thanksliving Menu (V, GF) « - February 4, 2013

    […] Orange Zested Cranberry Sauce […]

  5. Creamy Orange Chocolate Tart with Cranberry Topper | Eating Whole - November 26, 2013

    […] batch of my Orange Zested Cranberry Sauce + 1/4 Cup confectionery sugar + 2-4 Tablespoons organic corn starch (sugar may be optional if you […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: