Adding local ingredients to a traditional recipe is a great way to develop unique regional flavors.
This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or the modified paleo diet.
This Thanksgiving I didn’t have enough cranberries to make enough sauce to satisfy my family. It looked like I was going to have to make a last minute trip to the grocery store. I’ve made it a habit to always look around the house for possible substitutes before jumping into the car. By thinking before acting, I save time and money.
Since we had a bumper crop of prune plums this year, finding interesting ways to use plums has become a priority. I knew plums produce a beautiful red color when cooked so I decided to try adding the plums to the cranberry sauce. Using plums we grow on the property means the cranberries we have to buy go further, which saves our family money.
Plumy Cranberry Sauce
1c garden prune plums, frozen
1c organic cranberries, frozen
2/3c filtered water
1/2tsp sea salt
1-2T raw local honey
In a sauce pan, simmer the plums, cranberries and sea salt in the filtered water for 20-30 minutes until the cranberries burst. Remove from the heat and allow the sauce to cool down. Add the honey one tablespoon at a time and stir very well. This is easier if the sauce is still warm. Be careful not to add too much honey. Chill before serving. This sauce goes well with turkey, chicken or pork.
Using plums we grow on the property means the cranberries we have to buy go further which saves our family money.
