I have never really liked eating the same thing time and time again. My family can ask for something and I’ll say “We just had that.” They are like four to 6 months ago doesn’t count. To me it does. I love variety and being in my kitchen creating new recipes. First I have to decide on what protein we are going to have. Sometimes an idea hangs out for a couple of months or a couple of weeks in my brain before it actually comes to fruition. I won’t lie it doesn’t always turn out. This recipe just came together and it works. My son said you should put this on your blog. I hope you like it as much as my family did.
I made this cranberry sauce on Thanksgiving of the year I went refined sugar free. So when a recipe idea began to take place I was a step ahead. But with it being summer I wondered if I could find cranberries. I found frozen cranberries in the freezer at my local store. I have been able to find coconut sugar and monk fruit sugar at a couple of local stores as well. Use in my Saucy French Herbed Chicken.
1 cup fresh or frozen cranberries
1 cup water
1/4 teaspoon vanilla
Place frozen cranberries into a pot with the sugar, water, and vanilla. Bring to a boil and cook for 5 minutes. After 5 minutes mash 1/2 the berries using a potato masher or the back of a spoon. Cook 5 more minutes or until desired consistency. Remove from heat allow to cool. Place into a sterilized glass jar with a lid and store in the fridge for up to one month. Or use after it has cooled in my Saucy French Herbed Chicken