This fresh cranberry sauce became a favorite years ago, with it’s citrus flavor and hint of rosemary. It’s simple and easy and a tasty alternative to the canned option!
Well, it’s that holiday time of year again! This recipe is incredibly simple in regards to both ingredients and process. I usually make this the day before so it’s ready to go and already made for either Thanksgiving or Christmas. Plus, it tastes deliciously sweet and fresh as an addition to piled-high holiday leftover sandwiches, the next round of indulgence after the big day. Rinse, boil, reduce, let it sit, and serve, voila! Placing it in a pretty bowl adds a nice visual appeal to the dining table when you’re ready to sit down for a meal. So serve up and enjoy a heaping scoop with your loved ones as you give thanks and cherish time well spent together…
INGREDIENTS
1 12 oz bag of fresh cranberries, rinsed
1 c. orange juice, or Trop 50 for a lower sugar option
1 c. sugar
1 sprig fresh rosemary
INSTRUCTIONS
- Rinse cranberries
- Boil orange juice and dissolve sugar
- Add rosemary sprig
- Boil and let reduce for 10-15 minutes
- Let sit to thicken
- Remove the rosemary sprig.
- Enjoy with your holiday turkey!
- Use for turkey sandwiches or “Thanksgiving leftover turnovers” (see link below)
http://www.foodsoulmotherhood.com/1084/food/thanksgiving-leftover-turnovers-recipe/
