Just 2 more days, until my next big craft show, so as usual I am swamped with items on my "To Do" list! This show runs Friday evening, Saturday and Sunday, so it is another big show, but my last of the season. So as I will be quite busy over the next several days, I thought I would share my fabulous Cranberry Sauce recipe with you.
I know that American Thanksgiving is just around the corner, and for the rest of us....well Christmas is not far off either, so print it off and save it for your turkey dinner feast. We Canadians, celebrated Thanksgiving a month ago, and as usual I bought my canned cranberry sauce to go with our turkey. Well...a couple of days before Thanksgiving, I took out that can and read the nutrient information, and was shocked at how much sugar was actually in a serving of cranberry sauce! So, being a diabetic, this was concerning....there must be a better option. So I made my own!So you are probably thinking...oh yeah...like I have time for that! Well it is so super quick to do, and you can make it a day or two ahead and put in your refrigerator until the big day. The canned whole cranberry sauce, Ocean Spray, that I used to buy, has about 22 grams of sugar per serving (1/4 cup), and 110 calories. According to my information, this recipe has 69 calories, and 12 grams of sugar...almost half as much! It tastes great too!
3 1/2 Cups of fresh cranberries
1 Cup of water
1/4 Cup of Organic Agave Syrup
Orange zest of 1 orange
1/2 teaspoon of cinnamon
Put all the ingredients in a pot, and cook over medium heat for 30-45 minutes. Cook until thickened and most of the liquid has evaporated. Stir occasionally. Watch it carefully, you don't want it to burn!
Cool before serving...it is hot!
*Makes 1 and 1/4 Cups of sauce.