Don’t make this holiday season an excuse to pile on the pounds and feel lethargic, exhausted, and terrible in your own body. One of the easiest ways to avoid this, is to homemake most of the things on your table… and this is never more true than at Thanksgiving. How easy is it to order the turkey, crack open a can of sweet potatoes, and use jarred cranberry sauce? Once you have basted your own bird, slaved over your stuffing, and cooked the other sides from scratch, you will enjoy your meal so much more - minus all the extra sugar, salt, and other additives, which are common in pre-made foods.
One of the easiest things you can make from scratch is cranberry sauce. This recipe is seriously super easy and so yummy, you will want to bathe in the sauce! If you like it on the sweeter side, add about ½ cup of maple syrup. If you like it on the tangier side, leave the recipe as it is.
Preparation time: 20 minutes
Makes about 2 cups:
- 3 cups frozen cranberries (250g)
- juice of ½ an orange
- ¼ cup water
- ⅓ cup maple syrup (or more if you like it sweeter, see above)
Rinse frozen cranberries under water, put in a pot with the orange juice and water. Heat for 5 minutes.
Add the honey and bring to a boil for 12 -15 minutes. Keep stirring so the sauce doesn’t burn on the bottom of the pot. The cranberries should fall apart completely.
Let cool to thicken slightly. Keeps in fridge for 7 days, and can be re-heated to serve for your Thanksgiving feast.
For the Thermomix:
Add 250g/ 8.8oz cranberries, juice of ½ an orange, and 63g/2oz water in the mixing bowl. Set 5 minutes, 90ºC/ 194ºF, at speed 1.
Add 100g/ 3.5oz of maple syrup. Set 15 minutes, 90ºC/ 194ºF, at speed 2 until cranberries have completely fallen apart, and the sauce has thickened sightly.