Are you a holiday foodie? When was the last time you enjoyed some yummy gingerbread? Or perhaps cranberry sauce with a twist? Each of these recipes is a stand out in its own right as well as the perfect duo for dazzling your family and friends this holiday season. I’ve worked and reworked these recipes so they will be healthier and tastier versions of some holiday favorites. I hope you like them too!
As a kid growing up cranberry sauce was the holiday delicacy that came straight out of a can. Yes, I said that. That was until I came across the real deal. Fresh cranberries! I was completely smitten with the color and texture but the tartness was a bit over the the top even for my tongue. Then I started playing around with citrus and ginger and now it’s resulted into a jewel-like sauce to fancy up any turkey dinner.
Orange Ginger Cranberry Sauce
List of Ingredients
1 large orange
1 1/2 tablespoons of fresh grated ginger
1 bag of fresh cranberries (12 ounces)
3/4 cup of coconut sugar & later 2 teaspoons of coconut sugar
Directions
- Zezt approximately 2 teaspoons of orange peel into a medium saucepan. Add 1 cup water, cranberries, ginger and coconut sugar.
- Bring cranberry mix to a boil and stir until coconut sugar is dissolved and cranberries pop. Lower to medium heat and stir occasionally over five to eight minutes. Cool, then refrigerate until you are ready to serve.
You can make this cranberry crowd-pleaser 2-3 days ahead of time. Eat it alone as a side dish or use it the next day as a jelly on top of the warm gingerbread.
And speaking of gingerbread, here’s a healthier choice for you to enjoy with tea or coffee, plain or dolled up! I’m a gingerbread fan, but often it’s so riddled with sugar, shortening and well, gluten (not that gluten is a bad thing for you).
Gluten Free Gingerbread
Preheat oven to 350F/ 177C and bake for approximately 35-40 minutes.
List of Ingredients
2 cups gluten free flour (I like Pamela’s brand)
2 eggs
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of sea salt
1/2 cup coconut oil (melted)
1/2 cup coconut sugar
3 Tablespoons freshly grated ginger (finely grated)
1 Tablespoon cinnamon
1/2 cup molasses
2 Ginger tea bags steeped in 1/2 cup of water
Directions
In a large mixing bowl, combine all the goodies together. Bake in a greased and floured 9×5 pan. Cool the pan for 15 minutes, then remove and enjoy. Happy dance optional and greatly encouraged.
Insider Notes to the Reader:
1) No one will know will ever guess that you’re serving gluten-free goodness.
2) This gingerbread is made with fresh grated ginger placing you right up there with the Iron Chef.
3) Your entire home will fill with this wildly intoxicating smell that may have you calling up the Yankee Candle company begging for a new candle scent that smells exactly like it.
4) Don’t let it’s outer looks deceive you. Within the first bite you’ll find yourself in ecstasy. This recipe has endured multiple trials and tweaks with the desire to produce a healthier choice without sacrificing taste. While it’s not intended to be your only source of nutrition, I think we get the importance of relishing the holidays with some decadence.
I love the gingerbread with cinnamon apple tea. It’s simple yet extraordinarily yummy. And should you be ever so decadent and adventurous, here’s another possibility pictured below. It’s quite the combination.
Chime In!
In the comments below, let’s us know– have you tried either of these recipes? So, what’d ya think? Or are you planning on giving it a whirl?
