A Clean Eating Thanksgiving Tradition

Since I’ve only been really cooking a few years, I’ve yet to build a huge arsenal of clean holiday foods. This recipe for Lemon Cranberry Sauce is the exception to that rule. I found the recipe in Clean Eating, and I’ve made it for at least the last three Thanksgivings. I’m making again this year for both my work and our family Thanksgiving. I found Sucanat at Whole Foods, but I’m sure it’s available in other healthy food stores.

LEMON CRANBERRY SAUCE

Serves: 10
Hands-on time: 5 minutes
Total time: 20 minutes (plus chilling time)

INGREDIENTS:

  • 1 lemon
  • 2 1/2 cups fresh or frozen cranberries
  • 3/4 cup Sucanat
  • 1/4 tsp sea salt

INSTRUCTIONS:

  • Using a vegetable peeler, remove zest from half of lemon (NOTE: Remove colored part only, avoid the white pith.) Cut peel crosswire into thin slices. Save remaining lemon for another use.
  • Set aside 1/2 tsp lemon peel.
  • In a medium saucepan on medium, combine remaining lemon peel, cranberries, Sucanat, 3/4 cup water and salt. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes.
  • Transfer to a resealable container or serving dish and set aside to cool to room temperature.
  • Chill in the refrigerator. Serve chilled.
  • Before serving, garnish with reserved 1/2 tsp lemon peel.

Nutrients per serving (3 tbsp Lemon Cranberry Sauce): Calories: 73, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 18 g, Fiber: 1 g, Sugars: 16 g, Protein: 1 g, Sodium: 57 mg, Cholesterol: 0 mg

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