Cranberry Orange Sauce
Cranberry sauce has become synonymous with Thanksgiving, but it is great to eat year round as a great topping for meats or poultry, as a jam for toast or muffins, in yogurt or cakes or as an addition to salad dressings.Cranberries are small, hard, round, red fruits with a flavor that many describe as both bitter and sour. They grow on vines in freshwater bogs, mostly in the northern United States and southern Canada. They're related to blueberries and wintergreen.The North American variety (Vaccinium macrocarpon) is one of the only commercial fruits native to North America. Native Americans first used them for food, fabric dye, and medicine.“They’re high in antioxidants. A study found that out of 20 common fruits, cranberries have the highest level of phenols, a type of antioxidant. (Red grapes were a distant second.)They're also high in anthocyanins. These are the compounds that give cranberries their dark red color. Studies have shown that they may have anti-cancer and anti-inflammatory effects”. webmd.com
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Equipment
- 1 pot medium
Ingredients
- 12 oz cranberries fresh or frozen
- 1/2 cup orange juice
- 2 tbsp orange zest
- 1/2 cup water
- 1 tsp monk fruit sweeten to taste - or 1/4 cup sugar to taste (monk fruit provides a low glycemic response)
Instructions
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil.
- Add the cranberries, orange zest, and salt and return to a boil.
- Reduce the heat to medium and boil gently for approximately 10 minutes, until most of cranberries have burst open. You can also use a spoon to mash any that do not burst.
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months.
Notes
When cranberries are dried, they lose most of their vitamins, but they hold on to other nutrients such as potassium and calcium.
A recipe for cranberry sauce appears in the 1796 edition of The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American. Check out my version.
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 28kcalCarbohydrates: 7gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 68mgFiber: 2gSugar: 3gVitamin A: 63IUVitamin C: 16mgVitamin K: 2µgCalcium: 8mgIron: 0.1mgMagnesium: 5mgPhosphorus: 8mgSelenium: 0.1µgZinc: 0.1mg
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