Cranberry Sauce

Cranberry Sauce linked with Thanksgiving and Christmas is a wonderful addition to any poultry and desserts, like Chestnut Cake or Bread & Apple Pudding. It can be used as a spread for breakfast and enjoyed the goodness of Cranberries all year long.   

               You need:
                       = 3 cups fresh or frozen Cranberries
                       = 1 cup of water
                       = 1/3 cup of Raw Agave syrup

         ~ Wash Cranberries
         ~ In a saucepan mix Cranberries with water and raw Agave syrup

                  ~ Bring to boil

 ~ Boil (about 7 minutes) gently until the skin of Cranberries pop up on all berries.

 If the sauce is done, but some of the berries are still soft but whole, use a Potato Musher to mix and mush all the berries at the same time. You can do it right inside of the saucepan you cook.

 ~ At the end I added Orange zest of 1/2 Orange.

~ Mix, 30 seconds more to simmer. It is Done:)

         ** You can play with the Cranberry sauce to suit you taste.
>> For a more tart sauce, decrease any sugar you use by at least 1/3
>> For a thicker sauce, decrease Water at the minimum by 1/3
>> Spices works very well with the sauce as well, especially if you serve this sauce with Chestnut  cake or Bread pudding. --> Cinnamon, Ginger, Cloves.
If you serve the Cranberry sauce with  poultry, as duck, goose, turkey, you can add Horseradish to make a strong but lovely zesty taste.
I usually add spices at the Middle of cooking, but Horseradish at the Beginning of cooking sauce.
>> Also, you can substitute water with fresh squeezed Orange juice and decrease the amount of sugar, as Orange juice gives additional sweetness.
>> You can add Orange or Lemon peels, Raisins or Apples before cooking and cook them together. It gives additional flavor and texture.
                                      Enjoy and Be Healthy:)

Looks Yammy...