Fresh Whole Berry Cranberry Sauce with Orange Zest and Ginger
Yield: About 2 cups
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.
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.
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.
80 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 20g carb, 1g fiber, 16g sugars, 0g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 19, 2011.
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.