Cranberry Sauce with Marmalade (4-6)

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Maybe you are someone who likes to introduce a few new twists on foods for the Thanksgiving/Christmas period. In which case this may appeal.

The Holidays wouldn’t be the same without cranberry sauce as a condiment and you can either buy it or make it yourself from a family recipe as it comes in all sorts of guises. I have tried many variations over the years but this is my favorite because it is not cloyingly sweet. In fact, the only sugar is contains comes from the marmalade, the orange and the honey (raw and organic) – so fairly pure sources of sweetness and the hint of marmalade is a nice surprise.

8 oz. frozen cranberries

Juice and zest of 1 orange (if there is pulp with the juice that is OK)

1 tbsp. marmalade

1 tsp. runny honey

Place cranberries, orange juice and zest in a saucepan.

Bring to a boil and when cranberries are popping, add marmalade and honey and stir.

Simmer until sauce is thickish.

Puree in a food processor or leave it as is or mash slightly with a potato masher depending on how you like the consistency.

 

 

 

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