Citrus Ginger Cranberry Sauce Dairy Free Gluten Free Grain Free Refined Sugar Free Food

CITRUS GINGER CRANBERRY SAUCE :: DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR FREE

Steps:

• Wash the skins of your citrus and zest and juice the lemon, lime, and one orange.
• Zest your second orange and then peel and segment it, removing the white membrane from the segments. Roughly chop the peeled segments.
• In a saucepan over low heat, combine all of the ingredients (stir everything together) and cover with a tight lid.
• Let the cranberries cook down for 30-45 minutes (stirring a couple of times) or until the cranberries are soft and some of them have popped.
• Depending on the consistency that you like your cranberry sauce, you can puree it in a blender or with your immersion blender. I like to leave mine a little chunky, so I use my potato masher and just gently mash some of the sauce until about half is mashed and half is not. I like a little chunk in my sauce.
• Your sauce should get relatively thick from the pectin in the orange, but if it's not thick enough for your liking, you can make a slurry of cornstarch or arrowroot with a little warm water and stir it in. Cook for about 5 minutes on low stirring regularly. This will thicken it quite a bit.
• Remove from heat and let sit for a few minutes before serving.
• You can serve hot, warm, or cold. It's delicious any way you choose. I love it with turkey, but it also tastes great plain, or over my dairy-free vanilla ice cream! :)

GINGER-CINNAMON CRANBERRY SAUCE

Steps:

• Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.