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RECIPES 

The Best Cranberry Sauce You'll Ever Eat

12/13/2017

2 Comments

 
Have you ever eaten home made cranberry sauce? If so, you likely don’t have fond memories of it- between the bitter berries and the consistency of the mystery sauce, most Americans overwhelming choose canned cranberry sauce. 
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Based on the Ocean Spray website, a 1/4 cup of their (jellied) cranberry sauce contains 24g of sugar. That’s literally all the sugar you should consume in a day, in one serving. But oddly enough, nowhere on their website did I find the ingredients in their cranberry sauce. 
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That’s probably because their sauce only has 4 ingredients: cranberries, high fructose corn syrup, water, and corn syrup.
What this means to you is you’re not even eating 24g of “sugar” from it’s natural source; you’re getting it from the refined and concentrated HFCS. Yuck! Plus, I imagine whatever cranberries they used, long lost their nutritional value. 
But, I know what you’re thinking...
​
We’re talking about cranberry sauce Linda! Who cares about ‘nutritional value’?
Everything you eat has a nutritional value, not just the good stuff, so why eat high fructose corn syrup when you can try this AMAZINGLY good cranberry sauce that isn’t covered in hard bitter berries or watery mystery goo. 
It's so mouth watering and delicious that I bet you’ll never even go back to the canned goop again.

Ingredients 

  • 12-15 oz of fresh cranberries (half a bag)
  • 1 cup of dry red wine (the cheap stuff)
  • 1 cup of raw/organic sugar 
  • 1 cinnamon stick (not ground cinnamon)
  • 1 orange
  • 4 whole cloves

Prep 

  1. Get your slow cooker set up
  2. Organize all of your measured ingredients
  3. Grate some of the orange peel and set the “zest” aside
  4. Peel the orange and split in half ​

Instructions 

  1. Add cranberries, sugar, and wine in slow cooker.
  2. Push two cloves in each half of the orange, and lay each half on the left and right side of the slow cooker.
  3. Set the cinnamon stick in the middle of the slow cooker and add zest to the top.
  4. Cover and cook on high for 2 1/2 hours. 
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​The mixture will look the same for the first 2 hours, then you should see the cranberries starting to split in two, or develop small cracks. When you see this, you know your sauce is done! 

   5. Turn off the slow cooker, remove the lid and fish out the cinnamon stick and orange halves.
    6. Stir. Leave the lid off and allow the sauce to thicken (it WILL thicken!) for about 30 minutes.

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Choose to eat the sauce warm, or, place in fridge to eat later. It will thicken up in the fridge and taste wonderful cold.
​
This is the perfect recipe for the holidays, but also tastes divine as a dressing for cakes and muffins. After you make it, you’ll be wishing you had found it sooner!
Cranberry Chicken Recipe
What Cranberries Do For You
2 Comments

Easy Mopping Solution

4/7/2016

0 Comments

 
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Supplies

  • White Vinegar 
  • 10 drops of Essential Oils such as Lemongrass, Jasmine, or your favorite scent.

Get floors clean. Without all the chemicals. Or the expensive ingredients.

1 cup of Vinegar per gallon of hot water
Pour Water, add vinegar and finish with 10 (or more) drops of essential oil. 
Mop like usual!

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  • Home
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