Whole Berry Cranberry-Orange Sauce with minimal sugar

This cranberry sauce tastes just barely sweet with orange and a hint of ginger. It is as low in sugar as I could make it, sweetened with only 1 tablespoon of white sugar and 1/4 cup apricot jam (made with sugar), reduced apple juice and fresh orange.

This yields 1 cup sauce, since I used only half the 12 oz. bag of cranberries, which is enough for a small Thanksgiving party. You can make this several days ahead of the big feast. I made it on Tuesday.

Ingredients:

10 oz. bottle of apple juice (the little Martinelli bottle)

1 slice of fresh ginger, peeled

1 1/2 cups fresh cranberries (1/2 of a 12 oz. bag)

1 large naval orange

1/4 cup apricot jam made with sugar

1 Tb white sugar

Instructions:

Heat apple juice and ginger slice in a medium saucepan. Boil until it is reduced to 1/2 cup. Discard the ginger or put it in your tea for some nice ginger tea.

Pour out the cranberries into a colander and pick through them, discarding any that are getting old. Rinse and add to the reduced apple juice. Bring to a boil.

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Stir in 1/4 cup apricot jam. If you have other jams in the house, you can experiment with them.

Finely zest the orange on a plate, then add to the sauce.

Cut all the white bitter pith from the orange and cut up the orange into small pieces working around the core. Set the orange skins and core aside. Add the orange pieces and juice from cutting to the sauce.

Squeeze the juice from the peels and core into the sauce.

Cook a total of 20 minutes over medium heat, until the texture is thick as jam and about half of the cranberries have burst.

Store in the refrigerator until Thanksgiving.

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

My family loves that jellied cranberry sauce that has the can marks on it. It’s mostly high-fructose corn syrup of course. I figured out a recipe that is healthier than the canned stuff. It gets its sweetness from frozen concentrated apple juice  If you’re counting calories, this makes about 200 calories per cup, (about 25 calories for 2 tablespoons) instead of the 419 calories per cup in the canned cranberry sauce. Even my husband, who distrusts  that homemade cranberry sauces could ever measure up to the canned stuff, thinks this one tastes good.

When I was a little kid back in the day in the 50s and 60s, jello dishes were all the rage. I wish I had an old-fashioned jello mold to pour this in. I suppose I could pour it into an empty can to get the can marks! But I poured it into small cups and dessert dishes, to place on each corner of the table.

Make this at least the day before Thanksgiving, so the gelatin has time to set.

Makes  2 cups

2 envelopes unsweetened gelatin
¼ cup cold water
6-oz can apple juice concentrate
12-oz package (3 cups) fresh cranberries, rinsed well and picked through
2 navel (seedless) oranges, rinsed

Pour ¼ cup cold water into a small non-reactive pot, such as stainless steel or glass.  Sprinkle the gelatin over it and stir. Add the apple juice concentrate and heat until the gelatin dissolves. Stir in the cranberries.

Using a vegetable peeler, cut a strip of the zest (just the orange part of the peel).

Peel oranges with a knife, so no pith (the bitter white stuff) remains. Pull sections apart, discarding white membranes.  Add orange pieces and zest to the cranberries.

Cook a total of 15 minutes, so that the berries burst and the fruit cooks into a nice mush.

Let cool until you can handle the liquid without burning yourself, about 10 minutes.

Pour mixture into a blender and run it on liquefy for a few minutes.

Strain the fruit through a fine mesh sieve into a non-reactive container. You will be eliminating the cranberry seeds and skins, which are the bitterest part.

You can refrigerate the sauce in the bowl or in a jello mold. You can even pour it into a can to get the can marks.

Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

serving in casserole

Green Beans with Chestnuts

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie