Ramble On

Cranberry sauce is one of my favorite things about the holidays. The last couple of years I felt bad for myself as the dish was passed around the table but this year I decided to take matters into my own hands and come up with a recipe so I could eat some too.

I had a couple of requirements:
1) It still had to be a little tart, I wanted it to actually taste like cranberries
2) I had to be able to make it the night before.

A word of caution: this is an advanced SCD recipe. Cranberries have tiny little seeds and skins, if you don't think your gut can handle this please don't try! You could try straining the sauce through a fine mesh strainer but I do not know how that will work out. 



SCD Legal Holiday Cranberry Sauce
serves 12
2 12oz bags of fresh cranberries
2 cups orange juice
1 cup honey
1 tbs cinnamon (optional)
2 tbs orange zest (optional)

Rinse your cranberries and check for any rotten ones or stems or anything that looks like you don't want to eat it.

In a large pot combine everything and bring to a boil over medium heat, reduce to a simmer. Stir occasionally until all the cranberries have burst.

Turn off the heat the sauce will get thick as it cools. Store in the fridge until you're ready to eat it.

That's it.

You can add whatever spices you want, orange zest, cinnamon, ginger to name a few, which is why I listed the cinnamon and orange zest is optional but these things really make it taste special. 

My brother has gone gluten free so my mom and I are making an entirely gluten free Thanksgiving and I couldn't be more excited about it! Right now I have Pumpkin pies in the oven, one with a gluten free crust, one with no crust, and I'm making cranberry sauce on the stove.

I'll let you know how the cranberry sauce works out this is my first time trying this. I researched a few ways to do it online and then (of course) decided to work out my own version. Hopefully it works out!