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Hasty Tasty Cranberry Sauce

Posted Nov 20 2012 1:37pm

Click to view slideshow. The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:

Hasty Tasty Cranberry Sauce


  • 2 cups fresh cranberries
  • 3/4 cup brown sugar
  • dash salt
  • one orange, zested and juiced
  • 1 tsp. grated fresh ginger
  • Directions:

    1. Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
    2. Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
    3. Remove from heat. Stir in zest of orange and grated ginger.
    4. Carefully tranfer contents to the Vitamix or a food processor. Cover.*
    5. Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
    6. Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.

    *Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.

    Yield: 1 pint cranberry sauce

    Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!

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