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Simple cranberry sauce.
4 cups of fresh cranberries, cleaned of any that are too soft
2/3 cup of fructose
juice of 1 lemon
fresh ginger root, minced
Place all ingredients in saucepan, add 1/8 cup of water, and cook on low-
medium heat until popping starts. Remove from heat and let sit until the
sauce cools. Serve with whatever it is you serve cranberry sauce with.
Second, I had 2 cups left over so I decided to try this recipe:
Cranberry-Maple Chutney
It is important to let the cranberries cook so that the natural sugars
turn to starch. Do not overcook or all sugars will become starch and make
the chutney become too thick as it cools. The chutney may be used for
chicken, pates, wild game or fruit displays.
Ingredients
1 pound cranberries, fresh or frozen (454 g)
3 ounces white vinegar (90 ml)
1 small onion, diced
juice of 1 orange
zest of 1 orange
2 tablespoons canola oil (30 ml)
1 teaspoon cinnamon (5 ml)
1/2 teaspoon nutmeg (2 ml)
1/2 teaspoon dry mustard (2 ml)
3 ounces Deerhurst maple syrup, or to taste (90 ml)
Directions
Heat the canola oil, add the diced onions and let sweat until soft and
transparent, about 4 to 5 minutes. Add the white vinegar. Add the
cranberries, orange juice and zest, cinnamon, nutmeg and dry mustard. Let
simmer until the first cranberries start to pop, about 5 minutes. Add the
maple sy rup. Let cool to room temperature then refrigerate until
serving. Note that the chutney will thicken as it cools. If the chutney,
when cool, becomes too thick adjust with orange juice or maple syrup
depending on the sweetness required.
NOTES:
1. I used a bit of chopped leek instead of onion.
2. I did not zest the orange; the skin was too smooth and I had too much
to do to fiddle with that...next time.
3. I used safflower oil instead of the overused canola.
4. I used the President's Choice clear maple syrup because that is what I
had on hand.
4 cups of fresh cranberries, cleaned of any that are too soft
2/3 cup of fructose
juice of 1 lemon
fresh ginger root, minced
Place all ingredients in saucepan, add 1/8 cup of water, and cook on low-
medium heat until popping starts. Remove from heat and let sit until the
sauce cools. Serve with whatever it is you serve cranberry sauce with.
Second, I had 2 cups left over so I decided to try this recipe:
Cranberry-Maple Chutney
It is important to let the cranberries cook so that the natural sugars
turn to starch. Do not overcook or all sugars will become starch and make
the chutney become too thick as it cools. The chutney may be used for
chicken, pates, wild game or fruit displays.
Ingredients
1 pound cranberries, fresh or frozen (454 g)
3 ounces white vinegar (90 ml)
1 small onion, diced
juice of 1 orange
zest of 1 orange
2 tablespoons canola oil (30 ml)
1 teaspoon cinnamon (5 ml)
1/2 teaspoon nutmeg (2 ml)
1/2 teaspoon dry mustard (2 ml)
3 ounces Deerhurst maple syrup, or to taste (90 ml)
Directions
Heat the canola oil, add the diced onions and let sweat until soft and
transparent, about 4 to 5 minutes. Add the white vinegar. Add the
cranberries, orange juice and zest, cinnamon, nutmeg and dry mustard. Let
simmer until the first cranberries start to pop, about 5 minutes. Add the
maple sy rup. Let cool to room temperature then refrigerate until
serving. Note that the chutney will thicken as it cools. If the chutney,
when cool, becomes too thick adjust with orange juice or maple syrup
depending on the sweetness required.
NOTES:
1. I used a bit of chopped leek instead of onion.
2. I did not zest the orange; the skin was too smooth and I had too much
to do to fiddle with that...next time.
3. I used safflower oil instead of the overused canola.
4. I used the President's Choice clear maple syrup because that is what I
had on hand.