For the past two years I've made this amazing cranberry sauce for our family Thanksgiving. Its so simple to make so I thought I would share. Just in case you needed that last minute addition to your dinner.
You will need:
- 1 t. arrowroot or cornstarch
- 1 c. Sugar or Splenda (I used a mixture of both)
- 1/2 c. water
- 3 cups fresh cranberries
- 2 medium oranges (squeezed into 1/4c. of Orange Juice)
Cooking Directions:
1) Combine the cornstarch/arrowroot, sugar or Splenda, and water in a saucepan.
2) Heat (on Medium) while stirring until all the ingredients blend and dissolve together.
3) Stir in cranberries and orange juice. Bring mixture to a boil while continuing to stir.
(Tip: use a fork to strain the juice as you are adding it to avoid seeds and pulp going into the berries)
4) Reduce heat and shimmer (while continuing to stir) for approx. 5 minutes or until cranberry skins begin to pop and mixture begins to thicken.
5) Remove the pan from the heat. Put the cranberry sauce into a bowl and put in the fridge to chill. Let chill for approx 5 hours before serving.
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