Since I am quite a few hours ahead of the states, I thought I would post up the cranberry orange sauce recipe early. Well…early enough right? It is still Wednesday! 🙂
I am doing Thanksgiving, and on Friday I start making the Princess Tiana cake and cupcakes, ribs, lasagna and salad for my daughters 2nd birthday party. I am going to be like a baking and cooking machine the next 3 days!
I really wanted to incorporate squash in our Thanksgiving meal, but go figure none of the stores had any. I was looking for butternut or acorn, and they had zero. It’s always a hit or miss with the stores over here. So, with that said, our menu is going to be:
Crab Stuffed Mushrooms
Herb Butter Roasted Turkey with White Wine Gravy
Roasted Broccoli with Cranberries and Slivered Almonds
Pumpkin Pie with Pecan Butter Crust
Off the record: I am also making cornbread stuffing because my husband asked if I could make it for this one holiday and I said yes lol.
Anyway, I went Paleo with the cranberry sauce, but you can use your preferred Erythritol sweetener if you would like. I will put the notes below. This may or may not be my only post before the big day, we will see what kind of time I have. Just in case, I hope everyone has a wonderful Thanksgiving with your family and/or friends!
Oh and by the way, just in case you were wondering, julienne peeling your own finger on accident does not feel good. Little tip for you this holiday 🙂
2-1/2 cups whole cranberries
1 orange, zest and juice
1-1/2 Tbsp raw honey (or your can use 1 to 2 Tbsp Erythritol depending on how sweet you want it)
dash of salt
Heat a sauce pot on medium heat and add all your ingredients.
Cook for about 15 minutes, until the cranberries have softened.
Stir the mixture and mash up some of the large pieces of cranberry with your spoon.
Recipe makes about 2 cups of sauce
I am calling 1/4 cup one serving.
Each serving has 5.6 carbs
If you are using the artificial sweetener, there are 2.87 net carbs per serving.