Eben’s Cranberry Sauce

Here’s my perennial holiday sauce that everybody seems to love; they always ask for it, so I must be doing something right. Give it a shot!

1 12-ounce bag fresh Cranberries
3/4 Cup Water
1/2 Cup Agave Nectar (Sub Honey, Maple Syrup, or light brown Sugar)
1 large Navel Orange
1 Lemon
1 lime
1/4 teaspoon cinnamon
1/4 teaspoon Nutmeg
Shake of Sea Salt

Grate zest from all citrus; get all the nice bright orange, yellow and green, (Stop before you get to the bitter white part.)

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Juice lemon and lime. Peel orange thoroughly and rough chop the meat from that; set aside.

Bring water to a boil in a saucepan over medium high heat.

When water is boiling, add cranberries and return to a boil.

Reduce heat to medium and add citrus zest, orange, and juice.

Allow sauce to continue to boil, stirring occasionally until about 3/4 of the cranberries have popped.

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Add cinnamon, nut get and salt, stir in thoroughly.

Remove from heat and transfer to a glass or ceramic bowl. Allow to cool completely at room temperature.

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Cover and refrigerate until serving time. Will last in the fridge for about 5 days or so, if it makes it that long…

Enjoy!

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