So many Cranberries!!!
Thanksgiving is past and now we are on to planning for all of the holiday times that come with December. In our family that means Christmas Brunch, Hanukkah, and sometimes if we are lucky New Year's Eve at our dear family friends home.
Since I have been battling my own issues with IBS and SIBO I was dreading Thanksgiving cooking and eating. Let's get down to it.
I love to eat...just think of that Oprah commercial with the bread. She loves bread and I love to eat. All the Thanksgiving food.
So what about the cranberries. Well considering I spent the majority of September and October removing and reintroducing foods to see what flared me up I was a little concerned that I would not be able to enjoy my cranberry sauce.
You see what most people use as a condiment I consider a side dish, or a topping that can go on just about everything. Seriously have you tried cranberry sauce and bacon. Yummo as Rachel Ray would say.
Anyway after channeling my inner Reese Witherspoon and concocting nearly 6 different types of cranberry sauces I landed on the perfect recipe. So I thought I would share it with all of you.
Vanilla Orange Cranberry Sauce
1-2 bags of cranberries fresh or frozen
1 large navel orange
doterra Wild Orange EO (Optional)
1/3 cup honey
1 TBS vanilla extract
1 cup water
Place cranberries, vanilla, orange juice, orange zest, and water in a medium pot.
Turn on Medium-high heat
Allow water to nearly boil and all cranberries to pop. This is the fun part.
To preserve the nutrients that are in the wild orange EO if your using it put it in last once the berries have cooled some.
Place in a container or pretty jelly jars and allow to cool before eat.