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Cranberry Fruit Sauce
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By Parisa Z. Ambwani, Resident since 1983
Enjoy this delicious side dish treat with your family or in the company of friends at holiday festivities.
Serves 10
• ½ teaspoon arrowroot (see note)
• ¼ cup fresh water, to be mixed with above arrowroot
• 3 cups fresh cranberries (about 12 oz.)
• ¾ cup orange juice, freshly squeezed
• ¾ cup raw sugar
• 1 dash sea salt
• 1 red apple, cored, diced
• ¼ cup golden raisins, cleaned
• In a small mixing bowl, dissolve arrowroot with water; set aside.
In a medium size uncovered saucepan bring cranberries and orange juice to simmer and simmer until all cranberries pop (about 8-10 minutes). With back of a wooden spoon crush cranberry.
Stir in sugar and salt and add arrowroot mixture. Bring to a simmer and simmer while continuing to stir for a few minutes or until the mixture is thickened, shiny and cranberries base sauce is formed (check the sauce for consistency and taste; add a little water or sugar if needed).
Remove from heat. Stir apples and raisins into cranberries sauce and allow it to cool in covered saucepan. Place sauce in blender and blend for 30 seconds. Refrigerate for 24 hours prior to use. This is a good sauce for Thanksgiving meals. Note: Arrowroot, is more easily digested than wheat flour and contains no gluten. Arrowroot has twice the thickening properties of regular flour and almost no taste.
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