Since the holidays are right around the corner, it’s time to start thinking about preparing our holiday meals. Which, of course, includes the inevitable side dish of cranberry sauce. And I don’t mean the canned gelatinous stuff that some of us grew up with, although that was probably the only way we would eat it. I’m talking about the real deal, homemade cranberry sauce with fresh cranberries.
When my mother stopped serving the canned stuff and started making her own, I thought it was a minor miracle. Whoever thought such magic was possible? But then I discovered how much sugar she used. Well, that explained why it tasted so good.
I pulled out my ninja knives to cut the sugar content, and after much experimentation, I came up with a recipe using those cute little mandarin oranges to sweeten things up along with fresh squeezed orange juice instead of water to cook the cranberries in. It was still a little too tart, so I added one tablespoon of Xylitol, which is my sweetener of choice. You might want to add a little more if you need to. Here’s the recipe for my Magic Mandarin Cranberry Sauce.
12 ounce bag of fresh cranberries
3 or 4 mandarin oranges, peeled and chopped into small pieces (See, those ninja knives do come in handy).
1 cup fresh squeezed orange juice
Xylitol to taste ( Or, you can use sugar, honey, or whatever you chose. I prefer Xylitol because I love the taste and texture, and it’s the one sweetener that doesn’t make me feel guilty).
Bring the first 3 ingredients to a boil in a saucepan. Reduce the heat and simmer for 15-20 minutes, stirring frequently. Remove from heat and slowly add your sweetener to taste. Chill before serving. Not only is this cranberry sauce great with your Thanksgiving or holiday turkey, it is fantastic spread on turkey sandwiches when you’re enjoying your leftovers and watching football. Enjoy!