Here’s a question Sarah has for our young cooks: “Did you know that cranberries are packed with Vitamin C and antioxidants that are good for your immune system? Homemade cranberry sauce is very easy and fun to make!” Get ready to eat your vitamins in a super yummy way with Sarah Poten, as she shares a kid-friendly Greenmarket recipe for a Thanksgiving staple: Cranberry Sauce with Maple Syrup!
¾ lb. fresh cranberries*
½ cup water
½ cup maple syrup* (or ¾ cup if you like it more sweet than tart)
½ tsp. orange zest (optional)
*Ingredients available at Greenmarket
Colander, large saucepan, measuring cup, measuring spoons, vegetable grater (if using orange zest)
Inhabitots note: If any of your diners are still in that wonderfully messy stage, then bibs might be in order (especially if you do not want cranberry sauce – which stains – dribbled all over their clothing). These high-style, vintage fabric options (pictured) are limited edition and handcrafted by Kristal for her Rikrak line. They are available in her Etsy shop ($21). Or make your own bibs by upcycling water-resistant food packaging.
1) Put the cranberries in the colander, wash them under the faucet and pick out any bad cranberries and throw them away, then add the berries to your saucepan.
2) Measure the water and maple syrup and add to the pan.
3) Have a grown-up help you put the pan on the stove and bring the mixture to a boil on medium high heat.
4) Turn heat down and simmer for about 10 minutes, until the cranberries pop.
5) If using the orange zest, use the zesting side of the grater to grate the zest (skin) of the orange. Measure ½ tsp.
6) Remove from heat and add the optional orange zest.
7) Let it stand until cooled, then put it in a serving bowl, cover and refrigerate until you’re ready to serve.
Cranberry photo by MGF/Lady Disdain