Monday, November 12, 2012

Cranberry Sauce

In case you missed it, I posted an entire Thanksgiving Menu last week!! Even though this recipe is in The Paleo Fabulous Thanksgiving E-Book, I wanted to go ahead and post it because you may not want to download the whole book. I'm not sure why you wouldn't want to but I'm not here to judge your lack of good judgment. ;)


Cranberry sauce is my favorite component to a Holiday dinner. Sweet and tangy with a cool, smooth texture. The holidays just wouldn't be the same without it.



Cranberry Sauce

16 oz. cranberries fresh or frozen
1 Bartlett pear, peeled and diced
1/4 cup water or apple juice
1/4 tsp. dried orange peel
1/8 tsp. ground cloves
1/4 cup maple syrup, grade B
*1/2 packet gelatin

For lumpy sauce:


1. On medium heat in a medium sauce pan heat berries, diced pear and water. Stir to combine.


2. Continue to stir frequently.


3. Whisk orange peel and cloves into 1/4 cup maple syrup.


4. Once berries begin to burst open and the pear softens, stir in maple syrup mixture.


5. Simmer for 10-15 mins, let cool and transfer to serving dish then chill until ready to serve.


For smooth sauce:


Follow steps 1-4 above:

 
5. While sauce is still hot, add in a packet of unflavored gelatin and puree using food processor or immersion blender.

6. Let cool and transfer to serving dish and chill until ready to serve.

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4 comments:

  1. Is it ok to use agava nectar in place of the maple syrup??

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  3. This is a great recipe, and was a success today (Thanksgiving). To Anonymous, I would suggest to not substitute with agave nectar because it (agave nectar) already has a bitter taste, and the maple syrup would add a much needed sweetness, to off-set the bite from the cranberries ... not that I would know or anything from how I made it today... ahem.

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