Cranberry-Orange Sauce
Yield: 6 Servings
8, 10 or 12 oz. bag fresh or frozen organic cranberries
1 orange, peeled, seeded and chopped
2/3 cup maple syrup
¼ cup apple cider
1 cinnamon stick
2 teaspoons arrowroot powder (or cornstarch) mixed with 2 teaspoons water
Simmer the cranberries, orange pieces, maple syrup, apple cider and cinnamon stick in a saucepan over medium heat for 15 minutes. Stir the cranberries occasionally and mash them with the back of a wooden spoon until they pop.
Whisk the arrowroot with the water and slowly drizzle it into the cranberries, whisking briskly to prevent clumping. Cook another 2-3 minutes, until the sauce has thickened and has a glazed look. The sauce will set up more as it cools.
Serve at room temperature.
Recipe from Whole Gourmet Natural Cooking, Alison Anton, 2007
This has become a Thanksgiving must have at my home. It’s easy to whip up and it can be made several days before the big feast. The orange and cinnamon flavors compliment the tart cranberries, and I love that it is sweetened with maple syrup and apple cider instead of white sugar and/or corn syrup that you find in most commercial cranberry sauces!
Cranberries are a highly sprayed food so look for organic cranberries if possible.
