Halloween just passed us us and, yes (gulp), the bombardment of Christmas will be unavoidable. The stress.. the pressure.. the deliciousness.. the craft fairs..
No need to stress about the impending holiday season, it is normal to want to sleep longer as the nights get longer so we just need to listen to our bodies and find a balance (easier said than done). I am surprised, however, that I'm getting more into eating seasonally this fall. I've been making cranberry sauce non stop so I'm really excited to share this recipe with you!
I blend apples and cranberry together in this recipe and the idea came from doing the Whole 30 challenge. I'm not one to jump onto dietary movements but I realized that this plan coincided with my allergists discoveries of what caused me to feel unwell.
Here's the recipe! Making cranberry sauce from scratch is unbelievably easy.
Port Cranberry Apple Sauce
Makes about 2 cups. Gluten, Dairy and Refined Sugar Free
2 Cortland apples, peeled, cored and cut into eighths
1/2 lb (227g) fresh cranberries
1/2 tsp cinnamon
2 oz port
1/4 cup water
Thinly peel three strips of orange peel using a fruit knife (see photo above), avoiding having any white pith on the skin. Alternately, you can zest 1/2 tbsp of the orange. Juice the orange, you should get 1/2 cup of orange juice.
Place cranberries, apple chunks, orange peels, orange juice, cinnamon, port and water in a medium large saucepan. Cover with a lid and bring up to a simmer on medium heat. Let cook until you hear cranberries pop (about 10min).
Remove the lid carefully as it can start splattering. Give it a stir and let cook another 2 min without the lid. Stir continuously until the apple melts into the cranberry sauce and the cranberries have lost their shape.
Serve warm or cold.