Friday, November 18, 2011

Cranberry Sauce with Apples and Ginger (GAPS-legal, refined sugar-free)

I love cranberry sauce! Tart cranberries, apples, ginger: this recipe is bursting with flavor!  I like to leave this sauce nicely tart, but you could always add more honey if you want it to be sweeter. To save on food preparation on Thanksgiving, I prepare this a week or two in advance, and store it in the freezer until the holiday arrives.  You could also just make it a day or two ahead and store it in the fridge.  This cranberry sauce goes wonderfully with turkey, and would also be great stirred into yogurt or mixed with coconut and fruit granola.

Cranberry Sauce with Apples and Ginger
Makes 2.5 cups
  • 10 ounces cranberries (I use frozen, but I'm sure fresh would work too)
  • 2 medium apples, peeled and chopped (rome, pink lady, or granny smith work well) 
  • 1-2 tsp minced fresh ginger (or use about 1/2 tsp dried ginger)
  • 1/4 tsp orange extract
  • dash celtic sea salt
  • 1/4 cup plus 2Tb honey (add more if you don't like the tartness)
  • one small squeeze of lime juice
  1. Combine all ingredients except lime juice in a medium pot.  Cook over medium low heat, stirring occasionally. 
  2. Cook the cranberry sauce for about 15-20 minutes, until the cranberries start to break down and the liquid has mostly evaporated.
  3. Add the lime juice.  Using the back of a spoon, lightly mash the cranberries, and cook a little bit longer.
  4. Cool and serve! 
This post is part of Frugal Days, Sustainable Ways, Fat Tuesday, Monday Mania and Fight Back Friday!

    12 comments:

    my rustic heart said...

    I am still working on converting a lot of my mainstream recipes over to GAPS/SCD legal. I can't believe I didn't think of cranberry sauce! This sounds really good. I was wondering how I was going to do thanksgiving without the cranberries. I will have to give this a try :)

    Chris Kresser said...

    Hi Sarah,

    I'm trying to reach you to discuss the possibility of including a few of your recipes (with credit and a link) in a meal plan web app I've created. I can't find a contact form here so I figured I'd try leaving a comment. Can you please contact me at this email address to discuss this further?

    Thanks,
    Chris

    Tom and Juli said...

    Cranberry sauce is my favorite thing about Thanksgiving. I make one very similar to this, but with blueberries, nutmeg, and pecans. Maybe I'll be brave and try this one this year (or make a little of both).

    Sarah Smith said...

    Juli, that sounds amazing!

    Emily @ Random Recycling said...

    Looks yummy! Does it solidify as well making it with honey instead of sugar?

    Sarah Smith said...

    I'm not exactly sure what you mean by "solidify". It definitely does not gel like the stuff that comes out of a can in one glop. But it seems solid enough to me; it is definitely not runny.

    Jill@ RealFoodForager.com said...

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/11/fat-tuesday-novermber-22-2011/

    Anonymous said...

    I tried this and it was yummy! Didn't have orange extract so I just added freshly squeezed o.j. and some honey. Thanks for the recipe.

    Sarah Smith said...

    Great! Glad you liked it!

    Eileen said...

    I made this for Thanksgiving. It was so easy & delcious! This is now going to be a staple on my holiday table. Thanks!

    Anonymous said...

    is there no water in this recipe? i'm wondering what liquid the cranberries cook in or if you are cooking them dry which doesn't make sense. am i missing something?

    Sarah Smith said...

    No water. The cranberries break down and release their own liquid.