by Caitlyn Stace
When you combine cranberries with orange pieces, chopped pecans and spices you get a dish bursting with flavor and texture. If you think you don't have time to make homemade cranberry sauce for your Thanksgiving or holiday meal, think again! This zippy, no-fuss cranberry sauce simmers on the stovetop a few minutes, and then it's done. Finished. Nothing more. That's it!
Those of you in the baby-making crowd listen up! Homemade from fresh ingredients means lower BPA and other hormone disrupting contaminants in your body and hopefully a baby on way sooner!
Prep time: 15 minutes | Total time: 15 minutes | Yield: 12-1/4 cup servings
• 1 cup water
• 1/2 cup sugar (less or more to taste)
• 12 ounces clean, picked-over cranberries
• zest from one orange
• 2 mandarin oranges, chopped fine (or use 1 naval orange, seeded)
• 3 tablespoons pecans, finely chopped
• 1 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• dash of cloves
• dash of cardamom powder
Over medium heat, cook the cranberries with water and sugar, stirring occasionally, until they just pop open. While they're heating up, you can grate the zest, dice the oranges and chop the pecans.
Mix oranges, pecans, orange zest and spices. Add to the cranberries, lower heat and simmer for five minutes. Remove from the burner, cover and chill.
Switch the flavor around with lemon instead of orange and varying the spices. Enjoy!
How did you like this dish? Let us know in the comments!
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