A recipe for cranberry sauce that I often make year round. During the winter months, when I eat this sauce every day, I have far fewer symptoms of colds.
- 300 ml (1¼ cup) water
- 200 g (¾ cup) Sucanat (granlated dried organic sugar cane juice) or sugar
- 500 g (1 lb or about 4 cups) organic cranberries
- 1 large organic orange
- 5 ml (1 teaspoon) cinnamon
- about 20 whole cloves
- 1 ml (¼ teaspoon) salt
Prepare orange: Peel, section, and cut the orange into 5mm (¼ inch) pieces, or pulp in food processor. Grind one quarter of the peel and combine with the pulp.
Prepare water: In a 3-liter (3-quart) pan, combine the water, sugar, cinnamon, cloves, and salt. Bring to boil at medium high. Reduce heat and simmer 5 minutes.
Cook: Raise heat and add cranberries. As cranberries are heated, they pop open, much like popcorn. Strong simmer for 5 minutes. Add the orange mixture and continue to simmer for about 15 more minutes. The longer you cook, the stiffer the sauce.
Cool: After cooking, cover and cool. Add water if sauce appears too thick. The cranberry sauce will absorb some water during cooling.