Let’s Make Cranberry Sauce

‘Tis the season for wonderful, healthy Cranberries – fresh from Maine. The raw berries are bitter-tasting but full of powerful antioxidants. I will add some unprocessed sugar and orange flavoring to make a tasty syrup to use in healthy plant-based baking. The cranberries will gel from their natural pectin, causing the sauce to thicken. The color and texture of the cranberry syrup is stunning, the translucent berries are especially captivating for a photographer. 

CITRUS: Oranges, lemons and cranberries.

SIMPLE CRANBERRY SAUCE RECIPE (to be used in desserts):
Quantity:  After cooking, makes about 1 cup sauce.
2 cups raw cranberries, wash and sort
1/3 cup sugar-in-the-raw type sweetener (or to taste)
1/3 cup orange juice (fresh squeezed or 100% juice)
1 Tablespoon Grand Marnier (orange-flavored liqueur)

So easy to make Cranberry Sauce:  Add sugar, orange juice and Grand Marnier to a small skillet. Stir and heat until sugar dissolves. Add raw cranberries, stir gently, bring to a boil. Simmer for 10 minutes, stirring occasionally. Some of the berries will pop. Don’t over stir or over cook, leave some berries whole.


CRANBERRY SYRUP: This syrup is made from fresh cranberries and can be used in cakes or other baked goods.

This time I used the Cranberry Syrup to enhance my Orange Cake available in my eCookbook, see details available  on where to purchase and download my book Enjoy Cooking Whole Food, Plant-Based Desserts with CoachBJ 

ORANGE – CRANBERRY FLAVORED CAKE:  Fresh cranberries add a seasonal touch to this orange flavored moist cake.
ORANGE – CRANBERRY CAKE:  My Orange Cake with fresh cranberry sauce turns into a delightful holiday dessert.

I used Cranberry Syrup in two other desserts, I’ll be posting more PIX soon. More ideas coming.