PCRM promotes a personal responsibility approach to medicine starting with a plant-based diet. Although I don't agree with every detail of the PCRM recommended diet, I am behind their goal of dramatically changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer. PCRM puts prevention over pills and other medical interventions, encouraging doctors to empower their patients to take control of their own health.
With a few tweaks from the original PCRM recipe, I made this cranberry sauce for Thanksgiving and will likely repeat it for Christmas dinner. I squeezed juice from the orange I grated for the zest rather than use orange juice concentrate, which I find too processed. It turned out perfect.
Orange Zest Cranberry Sauce
from Inspired by PCRM
yield 10 - 12 servings
category Side Dish
cuisine Vegan
ingredients
4 C fresh or frozen cranberries
1 C fresh squeezed orange juice
1 ripe pear, finely chopped
1 medium apple, finely chopped
1/2 tsp cinnamon
2 tsp grated orange peel
1/4 - 1/2 raw sugar (evaporated cane juice or coconut sugar)
directions
1. Combine cranberries, orange juice, pear, apple, cinnamon and orange zest in a sucepan over medium heat.
2. Bring to a simmer and cook uncovered for about 20 minutes. The cranberries will begin to pop and the mixture will thicken.
3. Add sugar to taste. Careful not to over sweeten. The sauce will get sweeter tasting as the flavors marry.
4. Serve hot or cold.
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