I know that traditionally cranberries are more of a Thanksgiving fruit, but growing up we always had something with cranberries in it for Christmas breakfast. I love that tart, tangy, bright pop of flavor that cranberries bring to any dish. Before, during and after Christmas I make batch after batch of cranberry sauce and use it in yogurt shakes, on graham crackers, and I am even thinking of putting it on my chicken next time I make it. Really, the sky is the limit for this sauce. It’s SO GOOD and also really good for you - cranberries are packed with vitamin C!
And did I mention the color?! Ah, I love that beautiful, rich, red. As you can see, we ate this batch with Pamela’s gluten free graham crackers. YUM. These graham crackers are hand’s down our favorite out of all the other gluten free ones we have tried. And they brought that sweet crunch that was the perfect compliment to the tangy cranberry sauce. Let me know how you eat yours!
One bag of cranberries (12 oz)
3 clementines (peeled)
1/4-1/2 cup of maple syrup (sweeten to taste)
1/2 tsp cinnamon
1/2 tsp ginger
1 shot of ningxia (optional)
Place cranberries, clementines, and spices in a pot to boil until the cranberries are falling apart. This will take about an hour on the stove, or 20 minutes in the Instant Pot on manual setting. Once the fruit is soft, add the maple syrup and the ningxia. Let the sauce cool and then devour!
As soon as I finished taking pictures, my crew descended on the snack like a bunch of (adorable) vultures! I think your littles will love it too!