in minutes

Crazy-Awesome Cranberry Sauce…

Recipe & food photos by Pat Friedman

The U.S. states of Massachusetts and Wisconsin are the world’s leading cranberry producers. But you can find these fascinating berries bubbling in bogs and swamps in many northern states until harvest time in the fall. They are incredibly affordable, and jammed with significant, lesser-known health benefits that range from preventing cavities and inflammation, to helping you keep a healthy heart and digestive system.

If only everyone knew the value and simplicity in preparing sweet & tangy cranberry sauce, the canned variety would disappear forever. Because it’s a snap! And my recipe is made with only a few whole, natural ingredients. Fabulous served warm, room temp or chilled, this heavenly addition makes a memorable side dish. Or, give your empty plates a generous smear of it, before topping that with your entre’. . .from poultry to greens, they will sit up and take notice. Just as will your guests.

Ingredients

1 bag whole fresh cranberries

1 orange or 2 small clementines

1-2 Tbsp local honey

1-2 Tbsp real maple syrup method serving 4-6

1. Wash and drain berries.

2. In a small saucepan, put in the water and the berries.

3. THEN turn on the heat to medium-low.

4. Top with cinnamon sticks and sliced oranges (skin on).

5. Drizzle it all with the honey and syrup — remember, you can always add more but you can’t detract.

6. Allow to simmer for 5 minutes, stirring occasionally.

7. Turn up the heat to medium / medium-high about 5 minutes, or until the berries do begin to POP!

8. Stir well.

9. Return to a simmer for 5 more minutes.

10. Remove from heat and allow to rest for 5 more minutes.

11. Remove oranges and cinnamon sticks before serving.

12. Garnish and serve.

This will last for several weeks in a sealed container in the back of the fridge.