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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the norm . Ingredients:
4 cups fresh cranberries, picked over & rinsed |
2 cups splenda sugar substitute or 2 cups sugar |
6 tablespoons water |
6 tablespoons fresh orange juice |
1/4 teaspoon salt |
2 inches fresh ginger, peeled & cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices) |
1 orange, zest of |
1 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1/2 teaspoon allspice |
Directions:
1. Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
2. Bring to boil and cook about 10 minutes or until all berries have burst.
3. Remove from heat and allow to cool 1/2 hour.
4. Remove ginger pieces and add cinnamon, ground cloves and all spice.
5. Blend thoroughly and allow to cool completely.
6. Put in covered bowl and refrigerate until ready to use.
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