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.