There is absolutely no reason to eat cranberry sauce that comes out of a can. Save yourself the BPAs and discover how truly tasty cranberry sauce can be when served with a well roasted bird. This is a post from my instagram account on the ease of making this simple dish. It can be made ahead of time -up to two days for me, and set in the fridge and brought to room temp on Thanksgiving Day. Here’s a quick recipe: Add 1 cup of water to a medium sauce pan ✨add in 1/2 cup organic coconut palm sugar (more if you like it sweeter) ✨ bring to a low boil then reduce the heat✨add I cup fresh orange juice and stir well✨now here’s the fun part, add 1/4 cup of port wine🍷 🙌bring to a boil again and add in 3 cups of fresh organic cranberries and continue to stir under low heat for 10 minutes until the cranberries burst and the mixture thickens. Add in fresh orange zest from one orange✨sprinkle of my Healthy On You Asian 6 Spice. The cinnamon, anise and cloves in this belnd really accentuate the cranberries and port wine combination. Allow to cool before refrigerating. Enjoy!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.