So, back on topic-- in light of being so close to such a delicious and wonderful holiday, I'm going to post every few days about a healthy substitute for the foods most Americans eat at Thanksgiving. Today I'll keep it simple... Cranberry sauce. If your family likes the jellied cranberry "sauce" that comes congealed in a can, make a simple switch to an organic brand, at least, or better yet-- use fresh cranberries and make your own real cranberry sauce! (Beware of BPA in canned foods... Some companies have begun to remove BPA from their can production, but more often than not, especially with non-organic companies, there are still many in circulation containing the harmful chemical, and that leaches into the food stored within the can and is just an overall very bad thing.)
Here is just one brand of many, pictured with how cranberry sauce generally should look. My family used to dump the gloppy mess in a dish and slice it into cranberry saucers... No wonder I never wanted to eat it. It was pretty gross. This makes it appear much more edible, and it turns out to be much better. And I'll be making fresh cranberry sauce soon, so I have no photos of my own yet. But here is the recipe I intend to try...
Organic Homemade Cranberry Sauce
You will need to plan ahead! Cranberry sauce needs to chill in your refrigerator for at least three hours before your feast. It is best to make it the night before Thanksgiving.
Heat to boiling, stirring occasionally for five minutes:
* 2 cups organic sugar or sucanat (sucanat will give you a darker colored sauce)
* 2 cups water
* 4 cups fresh organic cranberries
* 1 Tablespoon grated orange peel (optional)
Boil for at least five minutes longer, or until the cranberries pop. The cranberries must pop to release the natural pectin that will thicken your cranberry sauce. Refrigerate for at least three hours before serving.
My mouth is already watering. I can't wait to make this! Thanks, Eco Child's Play!