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Rosemary Cranberry Sauce

Servings: 12 of 2 tbsp each serving


INGREDIENTS

  • 340 g (12 oz) cranberries – fresh or frozen - reserve a few for garnishing
  • 100 g (½ cup) monk fruit blend sweetener – ground to fine confectionery powder
  • 6 g (1 tbsp) lemon zest – fine – cut one or two thin strips for garnishing
  • 2 g (1 tbsp) fresh rosemary – chopped fine – reserve part of the tip for garnishing
  • 16 g (1 tbsp) fresh lemon juice
  • 240 ml (1 cup) water

DIRECTIONS

  • 1.   Prepare the ingredients. Zest the lemon, squeeze the lemon juice, remove the rosemary leaves from the stem then chop into small pieces, and grind your sweetener into a fine confectionery powder

  • 2.   Pour the sweetener into a bowl. Sprinkle the lemon zest and rosemary over the sweetener. Use a potato masher and grind the ingredients together. Do so for about 1 minute

  • 3.   Into a medium sauce pan, pour the water, add the cranberries and the sweetener mixture. Stir to combine. Place the pot on your stovetop set to medium heat. Bring to a light boil and cook until all the cranberries have popped open

  • 4.   Continue cooking on medium low for about 10 minutes, to allow the sauce to thicken. Stir occasionally as the sauce is simmering. Taste for sweetness (be careful: the sauce will be VERY HOT) and adjust to your taste if desired

  • 5.   Once the sauce is done cooking, use the potato masher or a spatula to press the cranberries to create a coarse, chunky sauce

  • 6.   For a smooth cranberry sauce or a jelly, pass through a sieve. Pour into an airtight jar or into a serving dish. Garnish with some lemon rind, a bit of a rosemary branch and a few raw cranberries that you reserved

MACRONUTRIENTS CHART


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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Sauces and Dips
  • Created: December 14, 2021

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