Cranberry Sauce 

This is my favorite cranberry sauce recipe EVER!!!! So easy and so good! 

2 bags fresh cranberries 

Zest of 2 oranges

Juice of 2 oranges 

3 persimmons, peeled & cubed

OR

1 can crushed pineapple, drained 

1 cup honey or maple 

2 tablespoons vanilla 

1 teaspoon fresh ginger, grated 

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

Optional: 1 cup chopped walnuts

   
    
    
    
 – Combine all ingredients except the walnuts. 

– Cook on low for 40-45 minutes, stirring often. 

– If adding walnuts allow the cranberry sauce to cool before folding in.  

– Can make up to 5-7 days in advanced. 

– Store in refrigerator. 

Yet Another Tomato Soup

I know this is probably the 3rd tomato soup recipe I have posted but my family loves Tomato Soup! I am always making it with whatever I have handy.  It’s a week before our Thanksgiving Feast and I don’t want to grocery shop since I need all the space for the big meal prep next week! So here it is my friends! 

Yet Another Tomato Soup

1 large can Organic Fire Roasted San MarzanoTomato’s

2 small cans Organic diced tomato’s

1 small can Organic tomato paste

1 large onion diced 

2 shallots or 6-8 garlic cloves 

2 carrots, peeled and diced 

3-4 tablespoons oil

3 teaspoons sea salt

3 heaping teaspoons Italian seasoning 

2 teaspoons granulated garlic 

1 teaspoon crushed red pepper flakes

1/4 teaspoon pepper 

4 cups organic chicken or veggie stock

   
    
    
    
    
   
– Caramelize onions, shallots or garlic, and carrots until soft and golden brown. 

– Add all the spices, herbs and salt and cook another minute or so.  I like doing this because I feel like it really brings the flavor out of herbs and spices. 

– Turn heat off and add the tomatoes and tomato paste. 

– Blend in batches. 

– Put blended mixture back in pot and add the stock. 

– Allow to simmer on low for 15 minutes.