Fresh Whole Berry Cranberry Sauce with Orange Zest and Ginger

Yield: About 2 cups

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Although PCC carries some excellent organic canned cranberry sauce, the beauty of making your own is the flavors you can meld into it with so little effort.

Ingredients

Preparation

Combine all ingredients in a heavy saucepan over medium heat. Cook, stirring frequently, until berries pop open and release their juices, about 15 minutes.

Cranberries are very tart, so taste for sweetness and add more maple syrup if you like. The sauce will thicken as it cools.

Notes

For a smoother sauce, cool to room temperature and run through a food mill or puree in a food processor.

Make ahead: Prepare up to 3 days in advance of serving; keep refrigerated.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 19, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cranberries, holidays, sauces

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