Mama’s Recipe Box is a weekly column in which KidGlue authors give hints on recipes that either your kids will love to eat or kids can help cook. This week Sarah Matheny makes Cranberry Sauce.
This is our family’s first Thanksgiving as vegetarians and vegans. The task of turning our favorite dishes into meat-free and dairy-free treats has proved a little challenging at times. Even Tofurky isn’t vegan! One of my favorite side dishes, though, has needed no makeover, unlike Kristen Stewart (we get it, the whole greasy-haired, moody thing, but someone seriously needs to help a sister out!). Here’s a quick and easy recipe that is about a million times better than the store bought version. Plus, there’s really no reason to eat anything that is shaped like a can.
Can Free Cranberry Sauce
- 12 oz. fresh cranberries
- 1/2 c. water
- 1/2 c. orange juice
- 1 c. sugar or sweetener of your choice
- 2 T. orange zest
- dash of cinnamon and nutmeg
Bring water, sugar and juice to a boil in a saucepan. Add cranberries and return to a boil, Reduce heat and boil for 10 minutes, until cranberries have burst and sauce has thickened. Add orange zest and spices and refrigerate until serving time.
I always make a double batch because leftovers are fantastic on pancakes, waffles, oatmeal or even toast. And even for turkey eaters, this will help the bird down a little easier!
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