Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor
‘Tis the season when cranberries are a much desired side dish to celebrate the festival fall season of cooking the holiday favorites. Don’t buy cranberry prepared canned sauce when it is so easy and so much tastier to make your own. Anyone can do this! Cranberry sauce is good all year round along side chicken and pork, in sandwiches and wraps, so buy several bags and keep them in the freezer.
Medium saucepan, stirring utensil, measuring cup and spoons, micro planer or fine grater, and a refrigerator container with lid.
1 1lb bag of fresh, frozen cranberries
1 cup of water
¾ cup of raw sugar
¼ cup organic brown sugar
1/8 tsp fresh grated nutmeg (approx ½ of one seed), or store bought ground
Zest of one orange
2 tbsp dark rum
½ tsp. almond extract (not flavoring)
½ fresh habanero, minced (optional)
Combine water, sugars, cinnamon, nutmeg, orange zest, rum and almond extract in medium saucepan; stir to combine. For those that enjoy a “sweet heat” and have an adventuresome spirit, add the habanero. Bring to a boil over medium heat stirring often. Reduce and simmer for 10 minutes. Allow to cool; place in a refrigerator container with a lid and chill completely. Serve.
Makes approximately 2 cups and will keep in the refrigerator for about 2 weeks.