Monday, November 23, 2015

Cranberry Sauce Made Better

Cranberries are a must for my holiday table. Cranberry muffins will be my choice of bread and of course, cranberry sauce must be served with turkey.

The secret ingredient in this essential cranberry sauce is mustard seeds. A must try!

I have been making a version of this cranberry sauce for years. I used to say that pineapple was the secret ingredient, but I have now discovered a way to make it even better. The new secret ingredient? Mustard seeds! Of course, those allergic to mustard should leave out the seeds. The original version without seeds is great too! Either way, it is so much better than those cranberry jellies!

Cranberry Sauce

2 cups fresh cranberries, washed and strained
1 cup orange juice
1/2 teaspoon mustard seeds
1 cup chopped pineapple
2 tablespoons honey

Bring the cranberries, orange juice, and mustard seeds to a boil in medium saucepan over high heat. Reduce the heat to med-high and boil until the cranberries begin to pop open (3-4 minutes).

Add the pineapple chunks. Reduce the heat to low and simmer until the sauce starts to thicken (about 10 minutes).

Add the honey and continue simmering another 2-3 minutes.

The best cranberry sauce at Learning to Eat Allergy-Free

Let the cranberry sauce cool and then chill until you are ready to serve.


Sandra Duvall said...

Excellent post. I found it very useful. Love the final result. Thanks for the inspiration and the tips.

Kathryn @ Mamacado said...

I'm making this today! Can't wait to try it!