Tuesday, November 17, 2009

Recipe: Cranberry Sauce for your Thanksgiving meal

Raw Cranberry Sauce


2 cups fresh cranberries (ground)
1 orange (grate off outer rind and then chop very fine)
2 ripe pears (peeled and chopped fine)
1 medium apple (peeled and chopped fine)
½ cup walnuts or pecans (chopped into small pieces)
4 celery ribs (chopped fine)
½ cup raisins or dates (if using dates, chop fine)
* 1 teaspoon cinnamon or pumpkin pie spice
* ¼ teaspoon ginger
* ¼ teaspoon allspice
* ½ cup raw unfiltered honey or agave nectar
Grind berries; add fruits, nuts and spices. Then place all ingredients in a bowl and mix well. Cover and place in refrigerator until ready to serve. Serve on a bed of leaf lettuce. Keeps well covered and in the refrigerator for several days. ENJOY

Option: Leave berries whole and place in a saucepan with all remaining ingredients. Simmer until thickened, stirring occasionally.

*Organic ingredients are always recommended.

No comments:

Post a Comment

Related Posts with Thumbnails