Holiday Favorites & Cranberry Sauce
I don’t know about you, but I’m still full from Thanksgiving dinner last Thursday. Yes indeed, that was one delicious – and bountiful – meal! My mom did most of the cooking this year, and I assisted as sous chef. We (mostly she) made prime rib with a horseradish crust, Brussels sprouts with bacon, roasted root vegetables, sauteed mushrooms with red wine, twice baked potatoes, and homemade apple citrus cranberry sauce. Whew! Everyone patiently waited just a few minutes more so I could snap the photo above of our wonderful meal before we sat down to eat. Doesn’t it look yummy? (It was!)
Thanksgiving is definitely my favorite holiday, even if it has been somewhat corrupted recently by early Black Friday sales and “competitive” shopping. But I digress. I’m certainly thankful for having spent this Thanksgiving with good friends and family, and I am most definitely grateful for having a job, food in the fridge, a healthy family, supportive friends, and someone to keep me warm at night. I hope you had a nice weekend and that you have lots to be thankful for this year as well.
How could you not be thankful for a yummy looking plate like that!?
I decided to focus today’s post on just one of the many recipes we made for Thanksgiving – cranberry sauce. This delectably tart sauce is a Thanksgiving and Christmas staple, and this recipe happens to be extremely delicious and very easy to make. It goes well with turkey, chicken, or beef, and is an excellent condiment for sandwiches made with leftovers!
This recipe only requires cranberries, orange juice, orange zest, diced oranges and apples, and a little bit of sugar.
The sauce slowly boils down until the cranberries pop. They literally make a popping sound!
Apple Citrus Cranberry Sauce – serves 8-10 (or more!)
1 Bag Fresh Cranberries
1 Orange, zested, peeled and diced
1 Apple, peeled and diced
1/2 c Orange Juice
1/4 c Sugar
In a saucepan over medium heat, add cranberries, oranges, apples, orange zest, orange juice, and sugar. Mix well. Bring to a low boil, and stir continuously. Continue cooking for about 15 minutes, or until the cranberries pop and the sauce thickens and the apples, oranges and berries are melded together. Allow sauce to cool for a few minutes before serving. The sauce can also be served cold. Sauce will keep in the refrigerator for several days.
Nutrition Information (Approximate Values): 100 Calories, 0.3g Fat, 1g Protein, 25g Carbohydrates, 3.8g Fiber