This week has been a bit hectic. The Thanksgiving holiday had me busy with pies, and other holiday-related tasks. This may sound a bit strange, but my favorite way of relaxing after a busy week of baking is to go right back into the kitchen! The kitchen is where I go to gather my thoughts and see what else I can conjure. I often get the most inspiration when my pantry is running low or I am trying to use up things around the kitchen.
This recipe came about because I noticed I still had a bag of fresh cranberries hanging out in my fridge. I was gonna keep it kinda basic until I noticed I had a lonely organic navel orange as well. This recipe is still very easy. However, the added orange really makes it special. Have fun and enjoy!
This recipe came about because I noticed I still had a bag of fresh cranberries hanging out in my fridge. I was gonna keep it kinda basic until I noticed I had a lonely organic navel orange as well. This recipe is still very easy. However, the added orange really makes it special. Have fun and enjoy!
The process...
Zesty!
Combine everything...
Simmer...
The magic of tapioca starch!
The recipe
- 1 bag (12 oz) fresh cranberries (preferably organic)
- 1 cup water*
- 1 organic navel orange (zest and juice)*
- 1 cup sugar*
- 1 Tbsp tapioca starch*
Cook time approximately 30 min.
Begin by placing the cranberries in a saucepan over moderate heat with the water to keep the berries from sizzling in the bottom of the pan.
Zest the entire orange into the saucepan with the cranberries. Be sure to hold the orange close to the pan in order to capture all of those wonderful essential oils contained within the zest.
Take the rest of the orange and slice it in half. Squeeze the orange halves to remove the juice. Add this juice to the sauce
Stir in the sugar to taste
Lower the heat a bit until the sauce is simmering gently. At this point you need to keep an eye on it and stir as needed to prevent scorching. As the sauce reduces it will begin to thicken slightly. This takes about 20 minutes or so.
Mix the tapioca starch with just enough water to make a milky mixture. Remove the sauce from the heat and stir in the tapioca/water mixture until its completely incorporated and allow to cool. The sauce will thicken a bit more as it cools
*Notes
The water required may be a bit more or less depending upon the freshness of the berries. I use organically grown ingredients whenever possible. However, I ALWAYS use organic citrus fruit when it is being used for zest. I am not willing to take a chance on the potential pesticide residue present in conventionally grown citrus.
The sugar requirement may vary according to your taste. I have also found that organic sugar tends to be a bit sweeter. I generally reduce the quantity when using organic sugar. However, this is just my personal preference. Remember, one of the keys to flavorful results is to taste everything as you go along.
Tapioca starch is my "go to" thickener for most of my cooking needs. Tapioca starch has the unique ability to be mixed into hot or cold liquids without clumping or getting cloudy. This provides a more consistent and professional result. Tapioca starch is available in most grocery stores. If you can't find it. Don't fret. You can still use corn starch. you may need to adjust your quantity a bit.
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