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Myra Goodman’s Easy Cranberry Sauce

November 18th, 2009

Look for organic cranberries for this T-day staple. They are among the fruits, which the Environmental Working Group recommends you should seek out as organic, because the conventionally grown berries can have pesticide residues. Homemade cranberry sauce is great any time of year with roast chicken, pork, turkey or a vegetarian meal. The tartness of the soft cranberries in this sauce is balanced by sweet orange juice.

When the dinner is for adults, a splash of port adds a special treat. Since fresh cranberries are not available year-round, buy an extra bag or two in the fall and stick them in the freezer. This recipe is easily doubled or even tripled. Makes about 2 cups. — Myra Goodman

Add some zing to your organic cranberry sauce

Add some zing to your organic cranberry sauce

Use organic ingredients whenever possible.


1 cup sugar

Grated zest of 1 orange

1/4 cup fresh orange juice

12 oz.s (1 bag) fresh or frozen (unthawed) organic cranberries

2 tablespoons port (optional)


1. Place the sugar and 1 cup of water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves.

2. Add the orange zest, orange juice and cranberries and let return to a boil. Reduce the heat to low and let simmer until the berries burst and soften and the sauce thickens, about 15 minutes.

3. Remove the cranberries from the heat and stir in the port, if using. Let the cranberry sauce cool to room temperature. The cranberry sauce can be served at room temperature or chilled. It can be refrigerated, covered, for up to 1 month.


Copyright © 2009 Green Right Now | Distributed by Noofangle Media

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