Cranberry sauce should never be store bought. It's as easy to make as boiling 1 part sugar, 1 part liquid, and 1 part fruit. This year, I played around with this equation bringing you a new recipe just in time for the winter holidays.
1 Bag Fresh Cranberries
1 Cup Sugar
1 Orange
Port Wine
1 Tsp Ground Fennel
In a small pot, toss in the cranberries with a cup of mixed granulated and brown sugar. Next, squeeze the juice of an orange into a measuring cup. Add port wine to the orange juice until you have 1 full cup of liquid. Pour into the pot and boil, mixing regularly, until the cranberries pop - at which time I smash them with my wooden spoon. Turn the heat off, add a tsp of fennel, stir, and let cool.
Because of the port, this is a very sweet recipe. The fennel balances that sweetness but I also suggest pairing the sauce with chipotle, smokey, and savory flavors.
1 cup Trader Joe's Steamed Lentils
1 cup chopped grape tomatoes
1 cup chopped mushrooms (oyster and/or shitake)
1 oz feta cheese
1/2 red onion
4-6 leaves chopped basil
1 tbs coconut oil
salt & pepper to taste
Chop grape tomatoes and basil. Mix with lentils and crumble in feta cheese. Saute chopped onion and mushrooms in coconut oil. Season with salt and pepper. Fold mixture into lentils.
8 oz Pacific Natural Foods Organic Chicken Broth
15 oz can of Farmer's Market Organic Sweet Potato Puree
1 cup So Delicious Coconut Milk Creamer
1/2 cup tomato juice
1 tbs of juice from chipotle peppers in adobo sauce
1tsp lemon juice
1 tbs each onion powder, garlic powder, pumpkin pie spice
2-3 tbs each curry and cumin
Salt and pepper to taste
As simple as combining all the ingredients in a pot on medium heat, stirring regularly, until the soup is warm. Enjoy with a nice slice of pumpernickel bread.
