Monday has become pork chop day in our household. I think this tradition grew out of the fact that I can no longer have fast food, that we are both tired on Monday nights after work, and that pork chops are an easy, tasty entree. Generally we just saute them in some olive oil and serve with a vegetable (tonight it was butternut squash, mmmm!). But occasionally, I want to try something new and different. Last week I made Autumn Glazed Pork Chops from The Gluten Free/Casein Free Experience. I’ll let you look up the recipe there. The star of the recipe is the cranberry sauce. The ginger complements the cranberries and pork perfectly. Of course, I had to leave out the apple cider and cider vinegar, as well as the orange juice concentrate. And it still turned out great! I’m sure it’s very tasty in its original form, as well.
I decided since cranberries are in season and I keep seeing bags of the fresh ones in the grocery stores, that I would try making fresh cranberry sauce, instead of using canned. Oh my, it turned out better than I expected! And it was almost as easy as opening a can. I halved the recipe below and froze half my cranberries, according to the package directions. You can use sugar if you want, but the honey created another layer of flavor that enhanced the dish. I think the next time I make this, I’ll be adding ginger, cloves and nutmeg to it.
Fresh Cranberry Sauce
1 bag (12 oz) fresh cranberries
3/4 cup honey
1 cup water
1 teaspoon lemon juice (optional)
Rinse cranberries. Combine the water and honey in a saucepan with a lid, stir well, and bring to a boil. Add the cranberries, drop the heat to low, put the lid on the pan, and simmer for 10 minutes. Turn the heat off, stir, and taste. If it’s too tart, add more honey or a little sugar to taste. Stir in the lemon juice if desired, and allow to cool. Serve room temperature or chilled.
Follow @gf_awesome on twitter.