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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Simple Cranberry Sauce

Cranberries are beautiful to photograph. The rich red color reminds me of Christmas decorations like holly berries and¬†poinsettias, complete with pine trees and snow. It’s not snowing in California, but we are still getting into the holidays. Thanksgiving is almost here, and cranberry sauce’s tart, yet sweet flavor goes great with turkey. Eat it on hot sliced turkey, or cold on a leftover turkey sandwich. It stays for weeks in the fridge. I spiced mine up a bit and added some orange zest for a citrusy flavor. Cranberry sauce is so easy to make out of fresh cranberries, I won’t buy the canned stuff ever again.

3 cups fresh cranberries

1 cup water
1 cup sugar
1 tsp orange zest
1/4 tsp allspice
1. Mix water and sugar together in a medium saucepan and bring to a boil over medium high heat.

2. Add cranberries, return liquid to a boil and stir occasionally for 10 minutes. Skins will pop and it will begin to convert to a jam consistency.

3. Remove from heat and add zest and allspice. Cool to room temperature to serve. The sauce will thicken upon standing.

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