Cranberry sauce has always been one of my favorite parts of our Thanksgiving feast. Here are three recipes that leave out the refined sugar…and the can!
Cranberry Sauce #1
(From Nikki and David Goldbeck’s American Wholefoods Cuisine)
- 2 cups cranberries
- 1/2 cup apple juice (unfiltered is best)
- 1/2 cup honey
- 1 teaspoon grated or minced orange rind
Combine cranberries, apple juice, and honey in a saucepan and simmer for 5 minutes until berries pop. Remove from heat and stir in rind. Cool to room temperature, then chill in a covered container. Makes 1 1/2 cups.
For Crunchy Cranberry Relish, add up to 1/2 cup walnuts or pecans and/or 1/2 cup chopped celery to the mixture.
Cranberry Sauce #2
(From Sundays at Moosewood Restaurant, by The Moosewood Collective)
- 12 ounces fresh cranberries (about 4 cups)
- 1/2 – 1/3 cup maple syrup
- grated rind and juice of one orange (about 1/2 cup)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- dash of cinnamon
Wash and drain the cranberries. Remove any soft or discolored cranberries and any leaves or stems.
Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick.
Serve hot or cold. Yields 2 cups.
Cranberry Sauce #3 – Cranberry Chutney
(From The Bread and Circus Whole Food Bible, by Christopher S. Kilham)
- 1/3 cup molasses (or agave nectar or honey or maple syrup)
- 1/3 cup barley malt syrup (or agave nectar or honey or maple syrup)
- 1/3 cup white wine vinegar (or apple cider vinegar or balsamic vinegar)
- 1 teaspoon curry powder
- 1 teaspoon dry mustard
- 1/2 teaspoon EACH ground ginger, cloves, cinnamon, and allspice
- 12 ounces fresh cranberries
- 1 1/2 cups fresh pineapple, coarsely chopped
- 1/2 cup raisins
- 1 cup toasted* walnuts, coarsely chopped
Place the molasses, barley malt, vinegar and spices in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
Add the cranberries, pineapple, raisins, and walnuts and simmer for 30 minutes or until the cranberries have burst and are tender.
Refrigerate the mixture for several hours before serving. Makes about 4 cups.
*To toast the walnuts, bake in a preheated 350 degree F oven until lightly browned, 8 to 10 minutes.