Cranberry Sauce

Cranberry Sauce. Some people love it, some people hate it. No sauce is more polarizing. I’m on the love it end of the spectrum. I think it really adds a nice tang to otherwise boring or dry meats. The holiday season is a time when you are served all kinds of meats, that can in some instances be dry. A good cranberry sauce can fix that.

Now when it comes to cranberry sauce some folks like it to be sweeter than usual. I think that kind of defeats the purpose and takes away from the tangy flavor that cranberries bring to the table.

Cranberries are full of nutrients that are good for you and can help stave off infection. I personally love raw cranberry juice with no sugar or just eating them raw by themselves. My fiancee thinks I’m nuts, but I do have a soft spot in my heart for “medicine food” as she calls it. Which basically means, even if the food doesn’t taste all that great, I will still eat tons of a food if it is good for me.

So with this cranberry sauce, I tried to not add too much sugar for this, but to make it palatable for most you do need to add some.

Recipe

Ingredients

1 Bag of Cranberries

1 Cup of Sugar

4 Clementines peeled

3 to 4 Cups of Water

Method

What I did first was spread my cranberries on a flat baking sheet and sprinkled about a tsp of sugar on the cranberries. I then roasted them for about 20 minutes in the oven.

Then once they were roasted, I poured all the cranberries into a pot and added the cup of sugar, the 4 clementines, and water. I then cooked them on a  medium heat until the cranberries cooked down and a nice thick mixture formed.

Serve with any protein or save for later.

Enjoy!