Fresh Cranberry Sauce with Apples and Ginger
Here is a little secret for you all.
I want a Canon Rebel XSi with a 100mm macro lens for Christmas.
I know what you’re thinking – “Keep dreaming…” – I know this, but a girl has to dream, right?? I’m getting pretty tired of mediocre pictures. I made an amazing pre-Thanksgiving feast last night with pictures that do not do the meal justice whatsoever. Boooo. Boooo to you crappy pictures.
Even though the pictures of my meal are an absolute eye-sore, I am posting anyway. The recipes are too good, too healthy, and too easy to ignore. So I say just cringe at the crappy pictures and move on. I will try my very best to do the same.
It’s November, and you know what that means, right? Thanksgiving is just around the corner! I cannot wait to gorge myself with turkey, stuffing, mashed potatoes and more!! Just the thought of Turkey Day makes my mouth water. I decided to have a pre-Thanksgiving dinner for the hubby and I just to get into the spirit of the holiday season. This meal consisted of recipes from the Clean Eating Magazine, which I absolutely adore. CE Mag makes fresh food and wholesome food seem so simple and appetizing. No bland recipes here. They are so full of flavor that you’re family won’t know how healthy they really are.
For my first post of the pre-Thanksgiving Feast, I am sharing the cranberry sauce. It was done in 12 minutes, and it tastes soooo much better than the canned stuff. Oh how I love recipes that are super easy… they make my world go ’round.
Fresh Cranberry Sauce with Apples and Ginger
Source: Clean Eating Magazine Nov/Dec 2009
Serves: 8 (or 4-6 hungry folks)
A much prettier picture courtesy of The Food Network and Tyler Florence
Ingredients:
12 oz. cranberries, fresh or frozen and defrosted
1 apple, cored and chopped into 3/4 inch pieces
1/2 cup honey (CE calls for raw)
1/2 cup water
1 1/2 Tbs. fresh ginger, finely minced
Zest and juice of 1/2 lemon
1/8 tsp. salt
Directions:
Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for 8-10 minutes, or until cranberries break down, apples soften, and mixture thickens.
Stir often.
Transfer to a serving dish or storage container and allow to chill in fridge. Serve at room temperature.
Actually, I like your picture better, it just looks more appetizing (and real)! I just printed your recipe out-I’m going to do this one for Thanksgiving, thanks for the idea!
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