Monday, October 26, 2009

I’ll Take Mine Whole, Please

We are indeed fortunate--the Morse Farm sells cranberries in bulk. Burr, the proprietor goes down to Massachusetts every year and purchases the berries. As soon as they arrive, I hop in the car and head on over. Once home with my booty, I make cranberry sauce—whole berry sauce. Most of the berries will be frozen and keep us in a good supply of fresh cranberry sauce all winter. Cranberry Sauce is one of DH’s favorite foods. Actually, I think he considers it to be a food group! It doesn’t matter how much I put on the table, there will be none left.

Cranberries are a good source of Vitamin C, Potassium and believe it or not, Carotene. Their antioxidant properties have drawn the attention of scientists doing cancer, immune system and cardiovascular research. All good reasons to eat cranberries!

As we enjoy the tartness of the cranberries, I use very little sugar. The reduced sugar also helps maximize the health benefits of this lovely berry.

Cranberry Sauce

4 cups whole cranberries, fresh or frozen

1/3 c. sugar

1 Tbsp. ginger

½ c. fresh orange juice

Zest of one orange

Water


Wash the cranberries and place them in a quart pot with a lid. Add the sugar, ginger, orange juice, and zest. Add about 1 c. of water. Stir to combine well. Put the pot on the stove and cover with lid. Turn the burner to high. When the water boils, immediately reduce the heat to medium-low. Simmer the berries, stirring occasionally, until most have popped their skins and the sauce is thick and glossy, about 20 minutes. Remove the pot to the counter and cool uncovered. The sauce will continue to thicken as it cools. The sauce can be served warm, or refrigerated until needed.

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