Cranberry Clementine Sauce

The following post is from Amy of Simply Sugar & Gluten-Free:

Cranberry Clementine Sauce at lifeyourway.net

source: Amy

My Thanksgiving menu wouldn’t be complete without Cranberry Clementine Sauce. If you think you don’t like cranberry sauce, read on.

I have childhood memories of a can-shaped cranberry sauce. Of course I didn’t like it. Heck, I didn’t even want to taste it. If your cranberry sauce was in the shape of a can, I imagine you weren’t a fan either. Food shouldn’t be in the shape of a can.

I’m not sure why homemade cranberry sauce didn’t grace our holiday table. The women in my family are gifted cooks. It’s easy to make, requiring no culinary skill other than reading a recipe and following directions. And, it can be made weeks ahead of time. (If you go this route, make sure to hide or on Thanksgiving Day you’ll find an empty jar in the refrigerator.)

Instead of straight-up cranberry sauce, I added clementine juice for an extra punch of flavor. It makes this sauce memorable. If you don’t have clementines, though they’re prolific this time of year, use regular, fresh-squeezed orange juice. Skip the stuff from the carton.

Notice that I used stevia and apple juice concentrate for sweetness. It’s perfectly sweet-tart for my palate. If you want a sweeter version, use a little more stevia or, if it suits you, add a little honey or coconut palm sugar.

Put a dollop of this on your turkey, homemade bread, pumpkin pie, or vanilla ice cream.

Make a double batch so you’ll have enough for leftovers. Or make a triple batch and tuck some away for Christmas dinner.

Cranberry-Clementine Sauce

makes about 2 cups

Ingredients:

  • 1/2 cup fresh squeezed clementine or orange juice
  • 1/2 cup water
  • 3/4 cup unsweetened, frozen apple juice concentrate, thawed
  • 1/2 teaspoon liquid stevia
  • pinch of cinnamon
  • 2 cups fresh or frozen cranberries

Directions:

Put the fresh squeezed juice, water, thawed juice concentrate, stevia, and cinnamon in a heavy-bottom medium sauce pan. Bring to a boil uncovered, reduce to a simmer and let cook for 5 – 8 minutes until the sauce thickens slightly. Stir in cranberries and simmer for about 20 minutes, stirring occasionally, until berries have cooked down and sauce starts to become jelly-like. Store in a pint mason jar in the refrigerator.

Note: If you double or triple the recipe, it will naturally take longer for the recipe to cook down.

What are your must-haves for the holidays?

A stay-at-home mom, wife, and passionate cook, Amy strives to make each meal healthy and delicious. When she’s not doing laundry, dishes, or caring for her son, she plays around with food in the kitchen developing new recipes, which she shares at Simply Sugar & Gluten-Free. Amy also publishes The Balanced Platter and authored the book Simply Sugar & Gluten-Free: 180 Easy & Delicious Recipes You Can Make in 20 Minutes or Less.