|Settling the table: a pan of veggies and beans, Andrew's sage and onion biscuits, my cranberry sauce, and a hummus & carrot platter|
|My first plate of the dinner -- clockwise, local winter squash with lentil medley, homemade tomato hummus, eggplant, cauliflower and garbanzo bean salad, carrots, & cranberry sauce!|
I'm not going to lie: I was once a huge fan of canned cranberry sauce. In fact, it was what I looked forward to the most at the Thanksgiving table. So much so that my family often had to ask me to make sure I saved some for other people. Soon, my sister got in on the cranberry sauce love, and who ever was hosting the meal would know that they would have to buy extra so that we could get our fill.
Then, I started to read labels. It was then that I realized why most people only had a spoonful or two of the fruit sauce -- it was full of sugar. Sometimes, even corn syrup. I don't mind a little sugar during the holidays, but I could eat half a can of cranberry sauce in one sitting. I didn't want to limit myself. That's when I decided that rather than forgo my favorite Thanksgiving side dish all together, I was going to make my own.
While I know many of you already have made your cranberry sauce, or have a couple of cans lurking around, I'm including my version of cranberry sauce. After all, it can be enjoyed any time of year. Beware: this recipe makes a LOT. You'll have plenty of leftovers to eat later, or perhaps, to put in the following saucy scone recipe.
Homemade Cranberry-Apple Sauce with Ginger
- 2 12 oz. bags of cranberries (I was lucky enough to find a local source!)
- 1 whole apple, diced into small pieces
- 8 pieces crystallized ginger, diced
- 5 teaspoons stevia
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 cups water
- 1/4 cup sugar, to add at the end in case things are too tart
|playing around with a recipe and pretty pink dough!|
Saucy Scones with Ginger and Pecans
- 1 and 3/4 cup millet flour
- 1/2 cup buckwheat flour
- 3/4 cup gluten free oats
- 1/4 cup sweet rice flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon stevia or sugar
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 cup pecans, loosely chopped
- 1/2 cup crystallized ginger, diced
- 1 cup of milk (I used unsweetened almond milk)
- 1 cup cranberry sauce (homemade or not, but whole berry might work best)
- 1 teaspoon pure vanilla extract
How are you using your left overs this weekend?