Little Kristina always wanted to help “cook” at the holidays – my tasks included setting the table, preparing lime jello salad, and plating cranberry sauce.
Even back then, I played up the irony of the canned sauce, leaving it in can form and serving it in the prettiest plate I could find – most often in an elaborate crystal serving dish. I would carefully carry it to the table as the can shape slid and wiggled around the plate.
Although I have wanted to make my own cranberry sauce, this year was the first time I actually did. I already cannot wait to make it again! First, it is so easy. Second, this stuff is amazing.
I picked up a box of fresh cranberries at the farmers market, along with some raspberries and a peach for sweetness. A bit of lemon juice and zest add layers of flavor and texture, and the best part? Fresh ginger!
I will never give cranberry sauce the side eye again. I love this stuff.
vegan, gluten free, refined sugar free, can free
1/2 cup fresh raspberries
1 peach, peeled and pitted
1 pint box fresh cranberries
1-2 inches fresh ginger, peeled and minced
juice and zest of 1/2 lemon
1-2 tablespoons maple syrup, optional
Blend raspberries and peach into a puree, heat in saucepan on medium high heat. Add cranberries, continue to heat on medium high, stirring occasionally. Add juice and zest of lemon, and finely minced ginger. Depending on sweet flavor desired, add maple syrup to taste. Continue on medium heat, most cranberries will have popped open and the mixture will reduce to a sauce. Remove from heat and cool completely.
This sauce looks so much better in a pretty dish.