17 Dec Cranberry sauce recipe
Did you know that cranberries are thought to be the most antioxidant rich fruit?
This recipe is adapted from Danielle Walkers ‘Against all Grain’. It is refined sugar free and loaded with fresh cranberries and all those lovely antioxidants.
1 tbsp spoon unflavoured gelatin powder,
1/2 cup water, 12 ounces fresh cranberries,
1 cup freshly squeezed orange juice,
1 cup light coloured honey,
2 tsp finely grated orange zest,
1/2 tsp ground nutmeg,
1/2 tsp ground cinnamon
- In a small bowl sprinkle the gelatin over the water and set aside to bloom
- Mix the cranberries, orange juice, honey, orange zest and cinnamon in a saucepan over a medium-high heat. Bring the sauce to a boil then reduce the heat to medium heat and simmer until the berries begin to break open, about 20 mins. Pour in the bloomed gelatine and whisk until dissolved,
- Remove from the heat and transfer to a bowl. Cool to room temperature, then cover and refrigerate for 4 hours or until thickened. Serve chilled
- This can be kept in an airtight container in the fridge for unto 1 week or in the freezer for 6 months.