About 8 to 10 servings
12 oz. bag of whole, fresh cranberries
1 medium orange
¾ cup sugar
1 cup water
Rinse cranberries in a colander and drain.
Thoroughly wash orange peel. Cut off ends then cut orange in half. Cut each half into ½” slices.
In small saucepan, add water and sugar. Bring to boil. Once water has boiled add in cranberries and turn heat to low.
Cook the berries until they “pop” but not mushy, about 15 minutes.
Pour cooked cranberry sauce in bowl and allow to cool. The sauce will thicken as it cools.
When serving, you can opt to remove or keep the orange slices.
Cranberries are harvested in the fall and are available in grocery stores from October to late December.
Canned cranberry sauce is high in sugar and just doesn’t taste as good as homemade sauce!
The good news is that homemade cranberry sauce is incredibly easy to make. An added benefit? You can better control the amount of sugar when you make the sauce yourself.
Adding orange slices helps to cut down on sugar but try to buy an organically grown orange. If not available, be sure to thoroughly wash the rind.
Cranberry sauce freezes very well. Once cooled, store in small plastic containers and freeze. Then the next time you have chicken or turkey, you can add the colorful condiment to your meal.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.