orange zest cranberry sauce

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I know what you're thinking...It's Tuesday, so why am I receiving another Lux Lake recipe? (we post recipes Monday and Wednesday if you haven't noticed) Well, it's your lucky day because you are receiving three Thanksgiving recipes this week so that you can have the healthiest, most delicious meal with your family and friends. Since we already have the stuffing covered, it's time to move on to the cranberry sauce. Most cranberry sauces, even homemade versions are filled with refined sugars and sweeteners. Of course we don't want the dish to be too tart, but it's so simple and deserves to only be filled with the freshest, most natural ingredients. 

That is why I am choosing to ditch the additives, preservatives and white table sugar and add in fresh cranberries, freshly squeezed orange juice, maple syrup and orange zest. The flavors taste REAL. And they are! Since we rarely consume real cranberries, I thought it was important to make this dish from scratch and as healthy as possible. Not only are cranberries gorgeous and festive, they help to keep your teeth clean, prevent the progression of tumor growth, they're rich in vitamin C and a powerful antioxidant.

So much health punched into this simple, easy to make dish. Happy Thanksgiving, fam! Tomorrow, watch out for a special Thanksgiving treat!


I N G R E D I E N T S

12 oz. bag of cranberries
1/2 cup of maple syrup
1/2 cup of water
1/4 cup of freshly squeezed orange juice (1 orange)
1/2 teaspoon of Orange Zest

R E C I P E

-Rinse and drain the cranberries. 

-Add the cranberries, water and maple syrup to a small pot over high heat and let boil.  Once the mixture has reached a boil, turn the heat down to a simmer and let cook for another ten minutes while stirring occasionally.

-After ten minutes, the cranberries will thicken and turn into a sauce. At this point, stir in the orange zest and juice and cook for another two minutes. 

-Put the cranberry sauce in a serving dish and garnish with a sprinkling of orange zest. 


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