While my children are huge fans of that gelatinous mess that comes out of a can and looks nothing like cranberries – other than the color, of course, I prefer my cranberries fresh and cooked by me. Because I am all about getting the cooking done as far in advance as I can of the holiday – I like to socialize with my guests and watch football and get in a good run, too – I did my cranberry sauce yesterday.
I promise it will go in a nice serving dish once the big day arrives.
1 bag (12 ounces) whole, fresh cranberries
2 teaspoons lemon zest
Juice of one lemon
1 cup water
1/3 cup sugar
1 packet Stevia
1 teaspoon ground ginger or freshly ground ginger root (half that if fresh)
Bring water and sugar and Stevia to a boil in a medium pot. Add rinsed cranberries. Allow to reach a boil again, then turn down to a simmer. Do not cover. Add lemon zest and juice. Simmer for approximately 15 minutes. Remove to a bowl and allow to cool completely before refrigerating.
As always, I attempted to make this recipe a bit more healthy as I made it. The original recipe I found called for a cup of sugar. I used 1/3 cup and Stevia. I love orange instead of lemon with my cranberry also but I had lemon on hand so that is what I made this year. To top it all off, I was drinking a Bigelow tea called Ginger Snappish which is ginger tea with lemon so I added a bit of that to the water once the sugar had dissolved.
2 thoughts on “Cranberry Sauce”
Sounds divine! (Oh so much cleaning to do before I can even start my cooking tomorrow! And so much to do before I can start my cleaning!)
Could I string cranberries instead?
Oh, how creative! We love seeing what people do with our teas when they’re cooking! Thanks for enjoying our Ginger Snappish tea and for incorporating it into your yummy-looking cranberry sauce!
-Deb for Bigelow Tea