For Thanksgiving, (er, just after…) I’d like to share my far superior adaptation of Hungry Girl’s Cranberry Sauce.
Organic Oranges, Cranberries, Granny Smith Apples
Sure, her sauce is fab. There’s just one small problem — too many ingredients are processed. Yucky. Not very gourmet taste, eh? I also added MOAR cinnamon, made mine with stevia, threw in fresh oranges instead of mandarin canned — ew, and fresh roasted my own almonds. I also reduced the sweetener a tiny bit — no need for so much sugar, it’s SUPPOSED to be tart!
Ingredients:
2 pints whole cranberries
2 cups of fresh oranges of your choice, pith removed
1 cup finely chopped apples (optional: peel. i left mine with skins on! extra vitamins.)
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated), 1tsp stevia liquid extract, or 2/3 cup “sugar in the raw” or honey/agave
1/4 cup fresh raw almonds
1/4 tsp. cinnamon
1 tsp orange zest, optional
Follow original directions from here to recreate, but add the oranges WITH the apples instead of after the dish cools, to meld some of the flavor of the oranges in. Also, roast almonds at 350 for 10 minutes, then chop them finely. Much better flavor!
Cranberry Sauce