A few weeks ago, we set a goal for ourselves to lay out an entire Thanksgiving meal for our followers. Turkey Day can be a challenging time for anyone that has special eating habits (or a diet). The comfort of familiar foods and friendly faces can often make us forget about the food commitments we’ve made to ourselves. That is, unless we have a plan! This is where our idea for a totally Primal Thanksgiving came from – giving people a plan for the big day! Our cooking odyssey continues today with a simple, tasty and totally healthy way to make cranberry sauce.
The inspiration for this dish came to us via text message yesterday morning from my sister, a very sharp lawyer in Boston. She saw we had posted cranberries in our “next on the menu” section, and wondered if we had cooked the cranberries in orange juice. I replied we had not, (Hayley’s version is just to boil the cranberries in water and add stevia. This creates a more tart cranberry sauce, which Hayley loves. Adding the orange juice adds a little more sweetness to the recipe along with the delicious infusion of orange flavor.) but that we would try it again (with the OJ) before posting. We were both very glad we tried them again, because they were incredible! She had enjoyed cranberries this way when a friend of hers had made them a few years ago. So here is our Boston-inspired take on tart cranberry sauce.
- 1 lb raw, fresh cranberries
- 1 cup freshly squeezed orange juice
- 1 tsp stevia extract
- Begin by rinsing the cranberries off in a colander, and pull out any cranberries that have gone bad.
- Place cranberries and orange juice in a sauce pan and bring to a boil, occasionally stirring.
- After boiling a few minutes, cranberries will begin to pop open. Continue to stir.
- Once they have popped, stir in the stevia and let cool.