Cranberry sauce is almost a must with your turkey or chicken at Thanksgiving and Christmas. It is also makes a delicious condiment for sandwiches and snacks (see serving suggestions below). If you are not living in North America it can be difficult to source fresh or frozen cranberries (see tip below) so here is a recipe that uses dried cranberries.
ingredients |
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½ cup dried cranberries |
½ cup blueberries (fresh or frozen) |
½ cup cranberry juice |
2 2½ Tbsp sugar |
1 pinch of orange zest, optional |
1 pinch salt |
¼ tsp Dutch cinnamon, optional |
1 1⅓ Tbsp rice flour |
2 2½ Tbsp water |
2 tsp fresh lime juice |
Add all the ingredients to a pot, except the rice flour to a pot and bring to the boil.
Reduce the heat, cover with a lid and simmer for about 10 minutes (the skins of the blueberries will start to fall off).
Make a paste with the rice flour and water and dribble it into the simmering mixture while stirring constantly. Cook while stirring for about 1 1/2 minutes until it has thickened. Add the lime juice and stir.
Cool to room temperature in a covered container then place in the fridge until required.
Nutrition Information (per serve) | |
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Energy | 128 Kj / 31 cal |
Protein | 0.10g |
Carbohydrates | 7.30g |
Sugar | 6.20g |
Total Fat | 0.10g |
Saturated Fat | 0.10g |
Fibre | 0.40g |