Whether y’all know it or not, November is obligatory cranberry sauce month.
And I just love it. Reminds me of my favorite cocktail.
But not this kind of cranberry sauce……
It’s mostly made with corn syrup and gelatin.
We can do better than that….and with less sugar.
Cape Cod Cranberry Sauce:
- 1/2 Cup of Orange Juice
- 6 TBS Fresh Lime Juice
- 3/4 Cup Agave Syrup (Instead of Sugar)
- 12 Oz Bag of Cranberries
- 1 TBS Lime Zest
- 1 Small Diced Apple
- 1 TBS Honey
Add the first 3 ingredients to a medium-sized sauce pan and stir over medium heat ’till the agave has liquified – about 2 minutes. Then add the remaining ingredients, except for the honey, and stir.
After about 5 minutes of stirring constantly; the cranberries have all popped and the sauce has thickened.
Now, let it cool and add a small pinch of salt.
Taste it. Is it sweet enough? If not, add the honey. (But it probably won’t need it. We like it to have that zing of the cranberries and lime)
If your really feeling daring, add a shot of vodka. Just a shot. (I’m usually feeling daring)
Spoon it into a jar….and serve it with roast turkey, or a soft cheese, or even spooned over vanilla bean ice cream.
Every Thanksgiving, about mid-way through the meal, my Mother would drop her fork and yell out, “The Cranberries!!!” She’d then run into the kitchen and retrieve the forgotten condiment from the depths of the refrigerator and then spoon a large helping on everyone’s plate.
This is a sauce that will not be forgotten……
…and it’s miles away from the slop in a can.
and Happy Turkey Day!