The last thing you need while you're trying to make Thanksgiving dinner is another simmering pot to keep track of...especially one filled with popping cranberries. This year, just go raw. All you have to do is throw everything in a food processor and press go.
Try to get an organic orange, since you'll be using the whole thing, peel and all.
1 and 1/2 cups cranberries
1 whole unpeeled Valencia or other juicy orange, chopped
1/4 cup maple syrup
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tablespoons chopped fresh ginger
Combine all ingredients in your food processor and grind.
5 comments:
What does it taste like?
hey... have you ever tried pumpkin-cranberry cookies? i got the recipe from cooking light, and even my veggiephobe boyfriend loves them.
Ooh,good timing, Tanya--I literally just had a co-worker offer me a leftover sugar pumpkin from Halloween (uncarved) and was wondering what to do with it. Is that in this month's CL?
Sarah, it's delicious, obviously! More of a relish than traditional cranberry sauce.
just stumbled on this blog when looking for something to do with kale and rutabaga. I'm now very excited that someone else loves kale as much as I do.
Welcome! Thanks for visiting.
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