Zingy Cranberry Sauce

Here’s a quick and easy 3 ingredient cranberry sauce recipe that will add a bit of zing and health to you all season, not only are cranberries full of health benefits, they are so versatile, you can eat them sweet or savoury.

A delicious side to go with all your festive mains, (Christmas dinner roast etc) dessert topping or filling and more. For best result, make ahead and store in the fridge to allow all the ingredients to come together.

Cranberry sauce and chocolate crepe

This recipe is so simple to make and no matter how much I make, it always disappears so quickly, we love it that much! It is so better than the jarred sauces because you know exactly what’s in it! plus you have a choice of your favourite flavour.

I bought these cranberries on final reductions the ”whoopsie” aisle i.e. the yellow stickers for 7pence per bag ! This is a good example of making the best of seasonal produces, they are cheaper and tastier! I love bargains and definitely will do a first stop at the reduction aisle before moving to other aisles. Healthy eating for the whole family can sometimes be challenging financially. Finding a balance between your family’s health and budget is one to prioritise if you must all eat well (sustainability) .

There is a huge body of evidence that suggests eating seasonal fruits and vegetables can help save on food staples. First hand experience for me includes buying reduced food items and batch cooking (like I have just done). Sustainability is key when it comes to healthy eating, looking at long term , what is most practical for me and my family is always the first question.

I have 2 jars of cranberry sauce and a quarter plate from this recipe.

Cranberry sauce

I have adapted this recipe to suite my dietary needs and that of my family, I try to reduce the amount of sugar we consume, so using sugar alternatives like organic coconut nectar or coconut sugar keeps everyone happy, it came highly recommended and I can confirm that it is worth a try. It gave this sauce a lovely touch of caramel which is so delicious! Feel free to use any sugar of choice.

Fresh cranberries

The best part is that Cranberries have low glycemic index and are thus suitable for those on low carbohydrate diet. It is a no brainer! Frozen cranberries can be used as well, the first batch I made was with frozen cranberries and has no effect on taste at all.

Hope you enjoy it as much as we do.

Frozen cranberry sauce with warm breakfast roll

Ingredients

100g coconut sugar

150 ml fresh orange juice

300g fresh cranberries

1/2 fresh orange zest

Method

  1. Pour orange juice in a pan , then add sugar and allow to boil (medium heat)
  2. Tip in the fresh cranberries, top with a slice of orange zest , cover the pan and allow to simmer on low heat for about 5-8min
  3. Take off the hob and allow to cool, this will thicken the sauce. Store in the refrigerator for up to a week or more.

Click the link below for a printable version of this recipe. https://sites.google.com/site/healthfulnonyecom/home

Thanks for stopping by!

Star anise clementine bundt oat cake

I have been playing around with oats lately, made a few spiced bundt oat cakes( will update soon, then came across fiona cairns star anise,clementine and almond cake, so thought it will be a good idea to add a festive touch to my recipe. So, I modified the recipe using rolled oats as I didn’t have almond flour at the time.
just 1 more sleep to christmas and being on night duty on the eve means some of our christmas meals would have to be prepped ahead. So I used what I had( oats) and it was gorgeous!!
The combination of clementine zest and dried mixed fruits in this cake is more like having a baked bowl of porridge topped with fruits, So, we can enjoy a slice of cake for breakfast this holiday without the guilt๐Ÿ˜„, plus it counts as 2 of your 5 a day.
The exotic flavour of star anise a lovely flower shaped spice permeates this moist cake beautifully. try this combination and experience a different kind of wonderful!!

FOR THE SYRUP
-100ml clementine juice( about 3 -clementines)
-50g coconut nectar
-6-8 star anise flowers
โ–ถ๏ธGently boil all ingredients until it becomes a syrup. then cover and allow to infuse at room temp to get the aniseed-orange burst.( make overnight or few hours before).
FOR THE CAKE
1–6-8 tbsps extra virgin olive oil
or 250g unsalted softened butter
2–8 honey dates or medjol
3–80g mixed fruits
4–Zest of 6 clementines and 1 lemon
5–300g lightly blended rolled oats
6–1/2 tsp baking powder
7–1tsp baking soda
8– 3 eggs ( optional)
9–4tbsps plain greek yoghurt
10–1 tsp allspice( optional)

METHOD
1-Grease a bundt tin
Blend the olive oil, dates and zest together to a smooth paste. add eggs one at a time, then fold in the dry ingredients and mixed fruits.
2- Pour the batter into the tin level the surface and bake for 20mins or until a wooden stick inserted into the centre comes out clean.

3- Pop on a wire rack and prick holes all over the cake with a cocktail stick as soon as the cake is cooked and drizzle evenly with the syrup. allow to cool completely.
Enjoy
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