Saturday, November 24, 2012

Tangy Cranberry Sauce

We don't just serve Cranberry sauce on Thanksgiving. I use it in cocktails. For instance, 2 TBSP cranberry sauce added to champagne makes for a fabulous holiday cocktail. It is also great in grilled cheese sandwiches, around baked Brie, etc... It stays around this house through all the holidays. I used to think I didn't like it because I had only been served the kind in a can. Now I make it from scratch and I love it. 



Gluten-Free Cranberry Sauce
12 oz bag of fresh cranberries
1/4 cup of fresh blueberries
1/4 cup of fresh raspberries
1 cup of water
3/4 cup of agave nectar
1/2 Orange, zest only

Pick over your cranberries, removing any wilted or damaged ones.
 Rinse them to clean them off, along with the berries, and place in a sauce pan, with one cup of water and agave nectar. Bring to a simmer, then with a potato masher, lightly mash. Leave texture, don't completely mash.
Remove from the heat and let the mixture cool to room temperature. Add your Orange zest, mix, and place in the refrigerator, allowing for the sauce to thicken. This keeps in the fridge for up to 2 weeks.

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