Recipe: Honey-Orange Cranberry Sauce (using apple juice)

HONEY-ORANGE CRANBERRY SAUCE

This somewhat tart version of traditional cranberry sauce is a welcome change. Though the arrowroot has thickening properties, the use of apple juice and honey as sweeteners make the sauce a little thinner than the jellied, canned variety. Orange peel adds a nice hint of citrus.

4 cups fresh or frozen cranberries
1 cup plus 2 tbsp organic apple juice, divided use
1 cup honey
1 tbsp arrowroot or cornstarch
2 tsp grated orange zest

Combine cranberries, 1 cup apple juice and honey in a saucepan. Bring to a boil then reduce heat to simmer over low heat for 5 minutes or until berries have popped.

Stir arrowroot or cornstarch into remaining 2 tablespoons apple juice and pour into berry mixture. Stir constantly while bringing to a full boil.

Remove from heat and stir in orange zest. Allow to cool before moving to refrigerator in sealed container. This will keep refrigerated for up to two weeks.

Serves 8 (Makes 31/2 cups)
Per Serving (132g-wt.): 180 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 47g total carbohydrate (2g dietary fiber, 40g sugar), 0mg cholesterol, 0mg sodium

Source: Whole Foods Market