Thanksgiving is one of my favorite days. Imagine - one special day for all Americans to really appreciate all that we have and spend time together with our loved ones. Here are 7 Awesome Benefits of Gratitude!
Plus, the food is the bomb! I can't get enough! Thanksgiving seems to be a meal when even the picky, veggie-haters have a favorite veggie or two on their plate, and aren't the colors lovely!
Tangy Cranberry Sauce is perfect for the holidays, or any time!
Stock your freezer with cranberries now, to enjoy all winter long!
|Tangy Sugar-Free Cranberry Sauce|
Tangy Cranberry Sauce
2-3 cups cranberries
1/2 c (10 pieces) pitted dates
1/2 a cinnamon stick
Prepare the zest of half an orange. I do this by cutting away only the orange layer of the peel*. Cut the orange up in wedges*. Combine dates, orange wedges, peel, and half of the berries (or all) in food processor until desired consistency. I wrap my processor rim with a towel, so juice doesn't leak out. At this point, you can be done, with a very tasty, crunchy cranberry sauce (shown in bottom middle photo). OR: combine mixture, remaining berries, and a cup or so of water in a sauce pan. Bring to a boil, then lower heat, and simmer to desired consistency, around 30 min. It's delicious hot! And lovely cool. Enjoy it any way you like!
*You can use extra orange peel for Orange Almond Biscotti Laraballs!
**I've cut the orange using lots of the white part, and I've done it cutting away most of the white. Both ways are delicious, latter is sweeter. Note that the white parts of citrus fruits provide some cancer-protection.
|Sauce in left corner has been cooked, sauce in bottom, middle photo is Raw Tangy Cranberry Sauce.|
Don't you just love Thanksgiving leftovers?!