Bursting Cranberry Sauce

It is raining here today. I am not talking a little drizzle. Nope, I am talking about instances of horizontally flying rain. Thank you mother nature for failing to deliver sub-freezing temperatures this December, I would much rather be jumping around in large piles of snow instead of slapping through puddles of cold water.

Not to mention I’ve been battling a cold the last couple of days. Honestly, I don’t mind being sick; especially this kind of sick. I don’t feel like I am on death’s bed. I just feel lousy – the typical congestion, slightly sore throat that comes and goes, eyes that are heavy, red, tired and dry, headache and chills {that come to go}. I actually feel better than I did yesterday.

I intended to blog about some soup I made last week, but that is not happening today. I barely have enough ambition to sit up in bed to type this. I needed a recipe that was short, incredibly sweet and easy to make. Tomorrow you will have the delicious soup that Nick said I MUST make to sell. Oh yes, keep that in mind when you’re wondering who’s website to look at tomorrow! J

Today I have a simple Cranberry Sauce recipe. Growing up I hated cranberry sauce. I thought it was the most horrid thing on our table during the holidays and I gagged when anybody tried to give it to me anytime. I would casually brush by it when we were filling up our plates with delicious stuffing, meat, potatoes and bread. Yes, I brushed by the vegetables – that was a little less casually, in fact I would stuff my vegetables into a pile of mashed potatoes and pretend I was full just to get out of eating them. Sometimes it worked. Sometimes I was less fortunate and had to attempt other evasive maneuvers. I am still like that today. I am not much of a vegetable person. I mean, I’ve grown to like some vegetables, but the beauty of adulthood is I don’t have to eat anything I don’t want to eat. Thank God for that!

And anybody who says plugging your nose and downing vegetables with a glass of water makes it go down easier is a liar.

Anyway, back to the cranberry sauce. I attempted to make my own and it was a huge hit. I LOVE this recipe. It’s super easy and perfectly sweet. It is a great side dish and helps even out all of the heaviness of the other dishes! I promise

 

Nutritional Information:
Serving Size: 1/6th
Calories: 135
Fat: 0 g
Carbohydrates: 35.5 g
Fiber: 1.5 g
Protein: 0 g
Points+: 4

 Here is what you will need:

  • 12 ounces of cranberries, frozen or fresh
  • 1 cup sugar
  • 1 splash lime juice
  • 3 tablespoons of water

Directions:

  • Empty the cranberries into a saucepan

  • Add the sugar, lime juice and water to the saucepan

  • Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft
  • Increase the heat to medium and cook until the cranberries burst, about 15 to 20 minutes
  • Remove from heat; add any additional sugar you need to suit your tastes. {I didn’t add any more sugar!}
  • Allow to cool to room temperature before serving!

This is delicious cranberry sauce. In fact, I think it’s even better than next day. The juices are able to ferment, thicken and are even more delicious. Seriously, you need to try this!

Until Next Time,

Happy Cranberry Saucin’ 

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