Cranberry Orange Sauce with Ginger

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This year was the first year that I made cranberry sauce from scratch and I was amazed at how easy it was to make with only a few ingredients. To be honest, I’ve never been a huge fan of cranberry sauce at Thanksgiving dinner but this homemade sauce has completely changed my mind. Why anyone would ever buy store bought again is beyond me… You can add so many different flavors to your homemade cranberry sauce. In this recipe, I added fresh squeezed orange juice and ginger and just enough sugar so that the sauce remains slightly tart. This sauce was perfected through trial and error. The first batch I made came out incredibly bitter and after extensive research I came to realize that I was over cooking the cranberries. They only need to be simmered for about 10 minutes. Do not make the same mistake I did! In addition, cranberries contain high amounts of pectin, which is released when you cook them. This causes the sauce to naturally thicken to the consistency of a jam. This recipe yielded about 2 1/2 cups but I doubled the recipe and decided to freeze some. Who ever said cranberry sauce should be exclusively served at Thanksgiving dinner was crazy. I served this sauce along with Camembert cheese (similar to Brie) and it was a pair made in heaven. Tip: The leftover cranberry sauce is super yummy in Greek yogurt!

Time:15 mins
Yields: 2 1/2 cups
Dietary Info: Dairy-Free, Gluten-Free

•1 12-16 oz. bag of cranberries
•1 heaping cup of sugar
•1 cup water
•1-2 inch piece of ginger, grated
•1/4 cup fresh orange juice, added last
•Pinch of nutmeg

Throw everything except orange juice into a large pot. Bring to a medium boil and then simmer for ten minutes. Remove from heat and and stir in orange juice. Transfer to a bowl or airtight container and allow to cool completely. The sauce will thicken as it cools. Optional: Refrigerate for at least an hour before serving. This allows the sauce to thicken even more. Enjoy!

Candied Pecans with Sea Salt

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A very quick and easy recipe, these sweet AND savory pecans are great for putting on salads or just for snacking! This recipe can be made using simple syrup but I’ve started using honey, which is just as yummy and a (somewhat) healthier alternative. A great little treat to serve at your holiday party, you can easily double this recipe. People will go nuts for these nuts! (I couldn’t resist)

Time: 20 minutes

Yield: 2 cups

Dietary Info: Dairy-Free, Gluten-Free

  • 2 cups of raw pecan halves
  • 1/2 cup local honey or agave syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt

    1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

    2. In a medium mixing bowl, drizzle honey over pecans. Add brown sugar, cinnamon and sea salt. Stir to thoroughly combine so that the pecans are evenly coated.

    3. In a single layer, place pecans on the parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway through. Remove from oven and let cool for about 3 minutes before transferring to a serving bowl or airtight container. Enjoy!