Post by Loupy on Nov 15, 2015 13:45:03 GMT -7
Easy Cranberry Sauce
From: Lisa @ www.snack-girl.com/
I have attended a Thanksgiving where a gelatinous can-shaped thing arrived at the table and it was dubbed “cranberry sauce”. Oh no. You see, I am a cranberry sauce snob. I learned that all you have to do is the recipe below and you have mind-blowing cranberry sauce. It is so simple and almost as easy as opening a can and plopping said purplish goop in a bowl. Believe me.
Fresh cranberries can be found EVERYWHERE right now in your produce section. Yes, they might set you back $3 but your family and friends will applaud when you serve this.
At the stage where the berries are just about to pop, boiling for about 10 minutes, I mix in ground cinnamon and ground ginger because I am super lazy (do not want to peel ginger or buy cinnamon sticks). I shake in about ½ teaspoon each until I like the flavor.
The sauce firms up in the fridge and looks beautiful when served in a bowl (unlike the other stuff).
Makes 2 cups
Ingredients:
1 cup sugar
1 cup water
4 cups (1 12-ounce package) fresh cranberries
Optional: ground cinnamon, ground or fresh ginger, orange zest, pecans, walnuts, allspice, raisins, dried apricots
Directions:
Wash cranberries and check for duds.
In a saucepan, mix sugar, water, and cranberries.
Bring to a boil, and then reduce heat and simmer for 10 minutes or until cranberries burst.
Add optional ingredients and then chill in refrigerator.
This will keep in the refrigerator for about a week (if your family doesn’t try to eat it all).
Nutritional Information:
2 Points+
For a two tablespoon serving:
59 calories
15.4 g carbohydrates,
13.1 g sugar
0.1 g protein
1.1 g fiber
4 mg sodium
From: Lisa @ www.snack-girl.com/
I have attended a Thanksgiving where a gelatinous can-shaped thing arrived at the table and it was dubbed “cranberry sauce”. Oh no. You see, I am a cranberry sauce snob. I learned that all you have to do is the recipe below and you have mind-blowing cranberry sauce. It is so simple and almost as easy as opening a can and plopping said purplish goop in a bowl. Believe me.
Fresh cranberries can be found EVERYWHERE right now in your produce section. Yes, they might set you back $3 but your family and friends will applaud when you serve this.
At the stage where the berries are just about to pop, boiling for about 10 minutes, I mix in ground cinnamon and ground ginger because I am super lazy (do not want to peel ginger or buy cinnamon sticks). I shake in about ½ teaspoon each until I like the flavor.
The sauce firms up in the fridge and looks beautiful when served in a bowl (unlike the other stuff).
Makes 2 cups
Ingredients:
1 cup sugar
1 cup water
4 cups (1 12-ounce package) fresh cranberries
Optional: ground cinnamon, ground or fresh ginger, orange zest, pecans, walnuts, allspice, raisins, dried apricots
Directions:
Wash cranberries and check for duds.
In a saucepan, mix sugar, water, and cranberries.
Bring to a boil, and then reduce heat and simmer for 10 minutes or until cranberries burst.
Add optional ingredients and then chill in refrigerator.
This will keep in the refrigerator for about a week (if your family doesn’t try to eat it all).
Nutritional Information:
2 Points+
For a two tablespoon serving:
59 calories
15.4 g carbohydrates,
13.1 g sugar
0.1 g protein
1.1 g fiber
4 mg sodium