This has forever been my favorite cranberry recipe and it’s all thanks to my mom. I don’t know how many years ago she first made this recipe, but prior to it, I never really cared for cranberries. I wanted to like them and always scooped some on my plate because they looked pretty and fruity, but would soon be disappointed. I’d probably like a more standard cranberry recipe now, but back then, it was too tart for my taste buds. This one is by no means overly sweet, but the orange juice and spices add a nice variety to the sauce. I love the dried cherries too, especially because they plump up during the cooking process. I can’t wait to eat these cranberries on top of the local, pasture-raised turkey I’ll be cooking … my first time cooking a whole turkey!
This has been modified slightly from my mom’s original recipe, but only in terms of the sugar. It actually calls for much more sugar than I put in (2/3 cup) and also in the form of white sugar. I used raw honey to sweeten it and cut the amount down by quite a bit because I don’t like things as sweet. Plus, I always opt for as little sweetener as possible (granted, you’d use less when opting for liquid sweetener over dry anyway since it’s more concentrated). There’s added sweetness from the orange juice and cherries (if using) too, so it really doesn’t need anymore sweet.
- 12 oz fresh cranberries, rinsed
- 3/4 cup 100% pure orange juice
- 2-3 Tbsp raw honey
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of cloves
- 1/2 cup dried unsweetened cherries, optional
- 1/2 cup chopped pecans
- In a saucepan over medium heat, combine juice, honey and spices. Cook, stirring frequently, until honey is dissolved.
- Add cranberries and dried cherries, if using, and bring to a boil.
- Reduce heat and simmer 3-5 minutes, or until cranberries pop. Remove from heat and stir in nuts. Chill for several hours before serving.
I finished off the rest of my weekend yesterday with yoga, grocery shopping at Trader Joe’s, testing a new date/nut ball recipe (as a potential seller), and making and eating turkey legs.
First off, the new date ball recipe … AMAZING! Macadamia nuts, walnuts, dates, cinnamon, coconut oil, unsweetened coconut flakes, dried unsweetened cherries and thawed frozen blueberries. These little powerhouses serve as a fantastic pick-me-up, snack or sweet treat. Nature’s candy at its finest.
For the turkey legs, I followed Fast Paleo’s recipe for spice rubbed turkey legs, but cut the recipe in half since I was only making two legs. This recipe was extremely easy and turned out so flavorful, moist and crispy. I ended up baking the legs for a total of 1 hour and 15 minutes. Here’s the recipe, as I followed it:
- 2 bone-in, skin-on turkey legs (should be around 1 lb)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 1/4 tsp ground mustard
- 1/8 tsp white pepper
- Black pepper to taste
- Blend all the spices together. Gently lift the skin of the turkey legs and sprinkle a few pinches of spices underneath the skin.
- Place the legs in a gallon-sized bag and sprinkle in the remaining spices. Massage the spices into the legs. Allow the dry rub to sit on the turkey legs at least overnight or up to 48 hours before cooking. (*Note: I let mine sit for about 26 hours).
- Preheat oven to 375 degrees.
- Line a baking sheet with foil for easy clean-up. Remove the turkey legs from the bag and gently pat them with paper towel to wick away any beads of moisture, which will prevent the skin from browning.
- Place the turkey legs on the baking sheet. Bake 1 – 1.5 hours, or until the meat is opaque and the juices run clear, turning at least once. Be sure to lift the meat carefully, so the skin does not pull away.
- Rest 5 min before serving, then enjoy!
Jesse made a great and simple saute of onion, carrots and baby bok choy to go with the turkey legs. The veggies were sauteed in ghee with sea salt, fresh ground pepper and a little chicken broth to reduce the mixture down. Everything was delicious!