Nov. 29, 2008
After gorging ourselves on the Thanksgiving Teaser at Real Foods Daily (on Wednesday *and* Friday!!) and eating more "holiday" food than we could stand in September and October when I was writing my e-cookbook Pudge-Free Holidays, our actual thanksgiving meal was pretty boring as you can see -- but I did whip up a killer cranberrysauce! It was so good splattered over baked tofu (we like extra-firm super protein tofu).
I love to eat this cranberry sauce splattered over plain baked tofu. I always use freshly squeezed orange juice (1 orange's worth) when I make it; I'm not sure how it would taste with processed orange juice (from concentrate or the "juice" sold at the store).
2½ cups cranberries, fresh
⅓ cup raw sugar
¼ cup orange juice, fresh
Boil cranberries in 1 cup water with sugar for 15 minutes. After 10 minutes, add juice after 10 minutes and continue to cook for the remaining 5. stir to combine and allow to completely cool. Once cool store in fridge at least 4 hours before serving.