Goji Cranberry Sauce
I'm a little embarrassed telling you this, but I used to LOVE canned cranberry sauce. I haven't eaten it in a few years, since I started making my own, but growing up that was my jam. I looked forward to Thanksgiving just for the ribbed, cylindrical maroon-colored jelly that would PLOP onto a plate and get passed around. It had no chunks, no texture, was just smooth as jello and sweet as could be. It was probably made with corn syrup. I'd probably think it tastes a little gross now. So instead of trying it again and ruining my beautiful memories of smearing it on yeast rolls and eating it alongside my mashed potato and gravy pile, I have decided to remember it as it was: perfect, and delicious. And make a better version! Something much more adult-friendly and gut-friendly. This cranberry sauce is super easy and whip up and is packed with goji berries, a superfood similar in flavor and color to cranberries, but packing a whopping 100% of your daily value of Vitamin's C + B2. Plus they contain all 11 essential amino acids, making them a complete protein. Its the wayyyyy healthier, just as tasty, much more enjoyable version of the crap I used to eat, and I think you're gonna love it too. Did we mention there are just 4 ingredients in this sauce? 5 if you count water! Easy peasy. Let's eat!
Looking for more Thanksgiving side dishes? Check out our Cranberry Apple Walnut Stuffing, Garam Masala Roasted Acorn Squash, Celeriac Mashed Potatoes, and Easy Vegan Gravy!
INGREDIENTS
1 cup water 3/4 cup maple syrup 3 tablespoons lemon juice 12 oz. of fresh cranberries (we bought a bag at Trader Joe's) 3/4 cup goji berries DIRECTIONS Rinse and drain cranberries. In a large saucepan over medium heat, whisk together water, maple syrup and lemon juice. Add cranberries and goji berries, bring to a boil, and cover. Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken. Turn heat to low and cook for 5 more minutes, whisking several more times. Remove from heat, let cool, and refrigerate at least two hours to set before serving. Enjoy! NOTES Makes about 3 cups. This sauce can easily be made the night before and refrigerated until ready to be enjoyed. Sauce saves well in an airtight container in the fridge for up to two weeks. 
2 Comments
Jeanine Fleming
11/19/2015 11:56:27 am
Joni link
11/20/2015 11:59:43 am
I just had canned for the first time ever last year, and I loved it, too! No shame. That shiz is delish. But this recipe sounds bomb! Leave a Reply. |
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