In our December Door to Wellness class we focused on the tastes of the season: cranberries, sweet potatoes, apples and cider. Since our class fell on the same day as our holiday celebration we decided to have TWO classes!
Two classes meant that we could teach twice as many people as normal and boy did we ever. It is exciting to see how many people come each month to learn more about cooking through cancer fighting, budget friendly recipes.
This month we made a state fair favorite- Harvest Skillet Supper. This is something we make each year during our Door to Wellness cooking demonstrations at the state fair. This recipe is good year round but especially comforting in the winter. WIth lean pork, sweet potatoes, apples and a light apple cider and mustard sauce- this appeals to many people. This can be on your table in under an hour.
Next we made a lightened up version of cranberry sauce using fresh cranberries, orange zest and minimal sugar. Like with anything you make, taste as you go and adjust the sweetener to suit your needs.
Cranberry sauce, when made from scratch, can be a very healthy side dish. You can find fresh cranberries year-round in most produce departments and when they are on sale grab a few bags to store in the freezer for later use. This recipe can be made in 10 minutes.
Fresh Cranberry Sauce
- 6 cups fresh cranberries
- 2 tsp orange zest
- Juice of 1 large navel orange
- ¼ cup water
- 2 TB sugar or sugar substitute (honey, stevia, maple syrup, etc)
- ½ tsp vanilla extract
- Add rinsed cranberries and all remaining ingredients to a medium-sized sauce pan on medium low heat.
- Stir and allow the cranberries to soften and pop.
- Once most of them have popped and the sauce is thickening, mash a few here and there.
- Remove from heat and serve warm or chill in refrigerator to serve cold.
Get Harvest Skillet Supper recipe HERE!