Note: This is a repost from five years ago, and I’ve added a gallery with links to more keto breakfasts like keto waffles and keto pancakes.

Gluten Free Dutch Baby without Gluten Free Flour

Many gluten free recipes use a base of rice flour. While I do have some gluten free recipes using the gluten free flour that are great like my gluten free biscuits, which tastes just like the Southern biscuit people miss,  most of my gluten free recipes are now made with almond flour, which yields a much better crumb.

While most of my recipes now use Swerve or Powdered Erythritol for a sweetener making them keto friendly, you can use sugar in the same recipes.

This gluten free dutch baby (a baked German pancake) is flavored with cinnamon, orange zest and topped with a sweetened cinnamon orange butter. It’s truly divine, and reminds me of crepes suzette. You can take this recipe a step further and top with some warmed cream cheese frosting (recipe here).

You might be wondering how any of this can be gluten free and keto, but it’s one of easiest of the keto recipes that uses almond flour and coconut flour.

The orange zest really drives the orange flavor without using orange juice which can be too sugary. You could also use orange extract.

What is a Dutch Baby?

A dutch baby is a German pancake that is baked in a skillet. As it bakes, it puffs up and is then ready for butter, glaze or fruit.  I’ve made an apple dutch baby here and a sausage dutch baby here with all purpose flour, but they could easily be adapted with grain free flours. I’ll come back and do that in another post.

My first gluten free, keto dutch baby was posted here and it’s the result of four separate tests to get that just right mixture that wasn’t eggy. After that I jumped over to a keto savory dutch baby made with cheddar and bacon. In the Fall, I made a keto pumpkin dutch baby that has made heads turn.

How to Make a Gluten free Dutch Baby

I used two grain-free flours in this grain-free, gluten free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for. If you follow me on instagram I told you that I was going to test and retest this recipe until I got a recipe worthy of sharing.

The orange cinnamon butter is inspired by the butter cakes I make for my bakery. It’s a very forgiving butter. You can add in a squeeze of orange, a dash of cinnamon, swerve. I use a ratio of one tablespoon butter to one tablespoon of swerve.

Sugar Free Cream Cheese Glaze  

If you don’t want the orange butter, you could top with some cream cheese glaze. I basically warmed up my cream cheese frosting. I like when there is a lot of fat in a swerve recipe. If I make an orange juice glaze, it’s mostly all swerve and too sweet, which is why a cream cheese frosting glaze works so well.

I used this recipe but in a much smaller batch.

Posts You May Love from Spinach Tiger

• Grain Free Gluten Free Dutch Baby with Berries
• Grain Free Gluten Free Pumpkin Dutch Baby
• Grain Free Savory Dutch Baby with Bacon and Cheddar
• Keto Pancakes
• Keto Waffles
• Dairy Free Keto Waffles

Why I use Swerve as a sweetener.

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Grain Free Orange Cinnamon Dutch Baby

Grain Free, Gluten Free Orange Cinnamon Dutch baby made with almond flour.

Course Breakfast

Cuisine American

Keyword grain free dutch baby, keto dutch baby

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 230kcal

Author Angela Roberts

Ingredients

Orange Cinnamon Dutch Baby

• 1/3 cup fine blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon cinnamon
• 3 extra large eggs
• 1 teaspoon baking powder
• 1/2 cup sour cream can do half sour cream, half milk
• 1 tablespoon Swerve Granulated
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract Order Here

Orange Cinnamon Topping

• 1/4 teaspoon orange extract or some orange zest
• 2 Tablespoons Swerve Confectioner's
• 2 tablespoons butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 425 degres F.
• Mix all dry ingredients together, making sure baking powder is thoroughly mixed. If using orange zest, add now.
• Add eggs and sour cream and extracts.
• Once incorporated, add vanilla.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 to 17 minutes until the center is springy.
• While baking, gather ingredients together for butter topping. Heat in small saucepan. Pour over dutch baby.

Video

Notes

If you have medium to large eggs, use 4 eggs.

The nutrition values are for the dutch baby, but do not include the toppings. 

 Serve with Choc Zero Maple Syrup. I’m an affiliate and earn a small commission. You get 10 percent off using my code: SpinachTigerhttps://www.choczero.com/?utm_campaign=5c&utm_source=leaddyno&utm_medium=affiliate#

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Sodium: 133mg | Fiber: 2g | Sugar: 1g

The post Gluten Free Dutch Baby-Orange Cinnamon Butter appeared first on Spinach Tiger.

What Ingredients are used in this grain free keto orange bundt cake?

Whole orange, almond flour, coconut flour, eggs, avocado oil and olive oil are the main ingredients in this cake. You can use all avocado oil or all olive oil. That’s up to you.

Whole oranges are boiled and pureed, which add an amazing orange flavor and moist texture.

This is very much like the one layer orange cake I made a few years ago here,

How to prevent a bundt cake from sticking?

You will love these tips for preventing a bundt cake from sticking.

Tips for Baking in a Bundt Pan

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Apply softened butter to bundt pan.
• Freeze the pan. This helps set the butter. Right before adding butter to the frozen pan, give it a spray with avocado or coconut oil spray.
• After baking, cool for fifteen minutes. This is important.
• Make a cardboard template or purchase some cake cardboards to slip down onto the cake to hold it in place while you are releasing the cake. This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• NOTE: I now use round cake cardboard, which also works very well. Once you have turned the cake over, place the cake pan back over the bundt cake until it is completely cool.

Why does this recipe have xanthan gum?

Xanthan gum helps stabilize alternative flours, keeping them from falling apart, the job gluten usually does. However, if you have an aversion to xanthan gum, you can leave out. Your cake may not hold together as well, but it will taste great.

What Bundt Pan Should I use?

Almond flour is high in protein and tends to stick more than other cakes. The more simple the design, the better. I like this one from Nordic Ware, made in the USA and has handles.

Here are ALL the items I use in low-carb baking.

How can an Orange Bundt Cake be keto friendly?

I know I will get comments that this cake can’t possibly be keto because there is an orange in the cake, and oranges have a lot of fruit sugar (fructose). An orange has 16 net carbs for the whole cake, as we are also counting the peel and pith adding fiber.

This cake serves 18 and is 3 net carbs. Some people on keto diet will refuse to eat any fruit, even small amounts and I understand that. I do want to add, however, that my husband lost 12 pounds eating this cake every day.

Why I use Swerve as my sweetener. 

I use both the granulated and the confectioner’s swerve in this case. Read here all about Swerve, what it is and why I use it.

Two Topping Choices

I like to put both the orange butter topping and a dairy free orange icing glaze on this cake. You can choose one or both.

Most of my customers prefer the orange butter glaze, however the icing glaze is dairy free, if you need that.

Orange Butter Glaze

This glaze is absolutely delicious. Butter, Swerve confectioner’s, pureed orange heated and poured over the cake, adding to the already moist cake. You will love this and it’s easy. However, it’s not the best look. Just for appearance I still like to drizzle some icing made with a squeeze of orange juice (or water) Swerve confectioner’s sweetener and some orange zest.

Dried Orange Peel

When this cake is for a special occasion in the bakery, I dry some orange peel slivers in granulated swerve for decoration. This is a great tool to get that perfect lemon peel.

Nutrition Value for Keto Orange Cake

There are 3 net carbs per slice.

You can make mini orange cakes.  Using this orange cake batter recipe here, you can make 12 cupcakes or 12 mini cakes, a one layer cake. This is the little orange cake I sell in my bakery.

More Keto Cakes from Spinach Tiger

White Chocolate Raspberry Bundt Cake

Keto Lemon Butter Bundt Cake

Keto Spice Bundt Cake

Keto Strawberry Cake with Roasted Strawberries

Triple Layer Keto Coconut Cake

Triple Layer Keto Lemon Cake

Keto German Chocolate Cake

Keto Texas Sheet Cake

Keto Brownie Sheet Cake

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Keto Orange Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Orange Bundt Cake Orange and Orange Butter Glaze. Made with Whole Oranges.

Course Cake, Dessert

Cuisine Italian

Keyword bundt cake, keto cake, orange cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 16 slices

Calories 285kcal

Equipment

• Bundt Pan
• Vitamix Blender (Or super blender)
• Cake Dish

Ingredients

Preparation for Bundt Pan

• 1/4 cup vegetable shortening

Bundt Cake

• 1 1/4 large navel oranges

Dry Ingredients

• 325 grams blanched almond flour 3 cups
• 35 grams coconut flour 1/3 cup
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 3/4 teaspoon xanthan gum

Wet Ingredient Group

• 1.25 cups Granulated Swerve
• 1/3 cup olive oil (can use all olive oil or all avocado oil)
• 1/3 cup avocado oil
• 7 extra large eggs (9 medium)
• 1 teaspoons vanilla extract

Glaze Icing Option

• 1 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons orange juice

Orange Butter Topping Option

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons orange mixture

Instructions

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with vegetable shortening Mixture. You can choose just to use vegetable shortening. Both methods work.
• Freeze the pan. Once frozen, you can then move the shortening around into crannies if needed, making sure every little section has shortening.

Cake

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix and pulse until you have a texture of puree, yet with a little bit of zest showing. You may need to add a little water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.
• You can use a hand mixer or stand mixer to make batter. Add oil and Swerve. Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add 1 1/4 cups orange mixture to the eggs and mix well. Make sure you have about 1/4 cup reserved for the orange glaze topping.
• Add vanilla extract.
• In a separate bowl whisk the remaining dry ingredients. Add to the egg mixture.
• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 50 to 55 minutes. Test at 50 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, at 40 minutes.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 20 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard (Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the orange butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• If only using the white icing topping, wait until cake is completely cool.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.

Notes

This list of ingredients makes a large bundt cake that feeds up to 16. You can make a smaller version with this recipe that feeds up to 12. 

Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner’s sweetener.

The Nutrition Value is figured on a cake with an Orange Butter Glaze. 

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

The post Keto Orange Bundt Cake with Orange Butter Glaze appeared first on Spinach Tiger.

This is the first time I’ve made a sugar free cranberry sauce. I used powdered erythritol (Swerve confectioner’s Sweetener) and then my go to recipe adding in orange and cinnamon. You can make this same recipe with sugar if you choose to, but if I can cut the sugar at this big fat meal, I’m going to.

Important – How to Avoid Crystallization

I learned the hard way one year when my sugar free (erythritol) cranberry sauce crystalized. On Thanksgiving day I opened my container of what was perfect cranberry sauce to find it icy and crystalized. I immediately googled erythritol crystallization.

How to Fix Erythritol Crystallization

I put it all in a saucepan and added 1 1/2 cups of water and heated it on low. The water balanced out against the cup of erythrtol. After it completely cooled, I poured off the excess cranberry liquid and saved it for another use. The crystallization was gone.

I have two other cranberry sauce recipes, blackberry cranberry sauce and pear cranberry sauce.  You can cut the sugar there too by using erythritol.

The only thing you really need to know about cranberry sauce is that you should make your own because it’s super easy.  It’s going to be tart no matter what, which is wonderful for cutting through all that fat in a heavy meal, but it will be a little more tart using a substitute. I actually like that.

You can also play with this recipe by adding in some frozen blueberries if you want a little bit of natural sweetener.

You should also make this your own. I used orange zest only to keep the sugar low, but a little bit of orange liquor never hurt anyone

Also, you can make a marvelous simple syrup with any extra, which is very useful for festive cocktails.

Make any of these Keto Friendly Thanksgiving Recipes

I loved this cranberry sauce left over for my stir fry stuffing!

My Holiday Recipes You HAVE to Try!

My Best Turkey Recipe

My Favorite Holiday Salad

Grain Free Maple Pecan Cheesecake Bars

Grain Free Pumpkin Cheesecake Bars

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Big Fat Healthy Orange Cranberry Sauce with a lower carb, Sugar Free Option

The perfect low-carb sugar free cranberry sauce that you should make all year to go with turkey, pork, and chicken.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 18kcal

Author Angela Roberts

Ingredients

• 12 ounces fresh cranberries
• 1 cup Swerve Granulated erythritol
• zest of one orange
• 1/2 teaspoon cinnamon or a cinnamon stick
• 2 cups water
• 1 tablespoon orange liqueur optional
• 1/4 teaspoon black pepper

Instructions

• Put everything into a saucepan over medium heat except the Swerve.
• Cook stirring frequently until the cranberries pop. There will be more liquid than you will want initially, and will pour some off for another use later.
• Remove from stove. In order to not crystalized, wait until the cranberries come down to 108 degrees F. before adding the erythritol. This will prevent that icing effect. Once you stir that in, allow to cool further, and then pour any excess liquid into a jar and use for drinks, etc.
• Stir in black pepper. Cool. Then chill.

Notes

8 servings per recipe
3 net carbs per serving

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 5g | Fiber: 2g

The post Low Carb Sugar Free Cranberry Sauce appeared first on Spinach Tiger.

 Italian Ricotta Cookies are like little soft cakes.

Here are some different version of this Ricotta Cookie for special diets.

More Family Italian Cookie Recipes from Spinach Tiger

Italian Date Cookies

Cucidate (Sicilian Fig Cookies)

Chocolate Almond Biscotti

Candied Lemon Pistachio Cantucci

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Italian Ricotta Christmas Cookies

Italian Christmas Ricotta Cookies, the best softest sugar cookie you will ever eat.

Course Cookies

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 48

Author Angela Roberts

Ingredients

• 1 cup unsalted butter softened at room temperature
• 1 3/4 cups granulated sugar
• 2 eggs
• 15 ounces ricotta cheese
• 1 tablespoon vanilla paste or vanilla extract Order Here
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• Nutmeg Grinder

Orange Glaze Ingredients

• 4-5 cups confectioner’s sugar
• 4-5 tablespoons orange juice!

Almond Glaze Instructions

• 2 tablespoons milk
• 2 cups confectioner’s sugar
• few drops of almond extractOrder Here
• Sprinkles

Instructions

• Preheat oven to 350 degrees F.
• Cream butter until smooth. Add sugar and cream.
• Add eggs and incorporate.
• Add vanilla.
• Add ricotta cheese
• Mix together dry ingredients with a whisk.
• Add dry ingredients to ricotta mixture. Mix well.
• Roll or scoop into tablespoon-sized ball. You can make the cookies smaller. I like this larger size.
• Place on ungreased cookie sheet and bake for 8-10 minutes until the bottoms of cookie are golden brown.
• Allow to cool for a few minutes. Remove to a rack.
• Place a piece of parchment paper under rack.
• Glaze cookies. Add sprinkles. Order Here

Orange Glaze Instructions

• Mix confectioner’s sugar with orange juice or freshly squeezed orange until you have a glaze the consistency thick enough to not run down the sides.
• Sprinkle immediately.

Almond Glaze Instructions

• Mix together milk with almond extract.Go gently on extract. Taste as you go. 1 cup of confectioner’s sugar per tablespoon of iiquid.
• Note: In total, the cookies will need 4-5 cups confectioner’s sugar to make enough glaze if you use a thick glaze like I do.

Video

Notes

If you need gluten free, this transfers well with a good gluten free flour. I prefer Bob’s Red Mill one to one flour.

The post Italian Ricotta Cookies with Video appeared first on Spinach Tiger.

The other day I demonstrated this cranberry sauce and got to talk a little turkey. If you’re not familiar with Periscope, it’s a free app that allows you to broadcast live videos. Maybe you’re not a blogger, but feel like you have something to say or show the camera. Periscope could be for you.

I was inspired to make a pear cranberry sauce for this year’s Thanksgiving from the cranberry pear cobbler I made here. This puts a bit of a sweeter spin, still strolling nicely with the tartness of the cranberries. Now some people don’t like cranberry sauce, like my husband. He liked this. This is not the first time I’ve added fruit. One year I made this blackberry cranberry sauce.

We’ll be serving this today alongside a cheesecloth roasted turkey and this array of sides.

Retro Rose Candied Sweet Potatoes

No Lump Mashed Potatoes

Brussels Sprouts Apple Salad with Corn Bread Croutons

Candied Sweet Potato BiscuitsSausage Sage Stuffing

Turkey Gravy

Apple Hand Pies

Pumpkin Cream Cheese Tart

How about you?  Is there something you HAVE to have? I have to have cranberry sauce.

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Pear Cranberry Sauce

Pears add sweetness and texture to this cranberry sauce.

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 12 ounces fresh cranberries
• 1 large pear peeled, cubed
• 1 cup water
• juice of 1/2 orange
• orange zest
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon grand marnier optional

Instructions

• Put everything in a sauce pan and bring to a boil.
• Reduce heat and continue to cook until the cranberries have burst, about 10 minutes.
• Cool completely.
• Refrigerate.
• The sauce will continue to gel as it cools.

The post Pear Cranberry Sauce appeared first on Spinach Tiger.

My inspiration for healthy spelt and flax pancakes with cinnamon and orange zest comes from my favorite french dessert, Crepes Suzette, only this is a little healthier.

Orange zest is powerful and pleasurable and a little goes a long way in waking up a recipe, especially when paired with vanilla or cinnamon. Sometimes just to have a nice smell in the kitchen, I’ll boil water and add in orange slices, vanilla and a cinnamon stick and then let it simmer on the stove.

Spelt and Flax Pancakes are so healthy and fluffy.

This is a little different than the banana honey spelt pancake  and or the strawberry spelt pancake.  Those pancakes used apple sauce instead of fat and cook differently. These spelt and flax pancakes  makes a fluffier pancake, but not dense or heavy.

I used milled flax seeds (which are ground up flax seeds) which is a fiber and nutrition booster. Everyone knows by now flax seeds are high in omega 3 fatty acids, but there are many benefits.  I use them in smoothies, and yogurt.

The batter is thick and may seem odd for pancakes, and it almost seems like they aren’t going to cook. Cooking pancakes is always tricky for most people.  I used a cast iron griddle with hardly any fat. I used a paper towel to glisten oil in the seasoned pan and that’s it. I was patient. These pancakes don’t bubble up the way thinner battered pancakes do, but take a look at the edges to see when they are ready to turn. I started with a medium high heat, but quickly turned to a low heat because cast iron retains heat so well.

The flavors are amazing, as you smell  and taste the orange and cinnamon gathered in a fluffy textured pancake. We used plain maple syrup and an added dash of orange zest. I made two batches right in a row and every single pancake disappeared before lunch.  I have a feeling that these are going to be my most requested pancake in the future.

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Healthy Spelt and Flax Pancakes with Cinnamon, Vanilla and Orange Zest

Spelt and Flax come together with awesome orange cinnamon flavor for a healthy pancake. Adapted from the recipe from brand, Flax USA.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1/4 cup organic milled flax seed
• 1 cup spelt flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar I used sucanat
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon orange zest
• 1 cup buttermilk
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup coconut oil or avocado oil

Instructions

• Mix the dry ingredients together in one bowl. Mix in orange zest.
• Mix egg, buttermilk, oil, vanilla in another bowl.
• Pour the liquid into the dry ingredients. Mix. Batter will be thick.
• Heat a griddle or seasoned cast iron pan on medium heat. Use a paper towel to wipe on some oil. There should be no oil puddling.
• Cook pancakes, turning the heat down. Turn when edges appear cooked. You might have to do a practice pancake to see how your stove and pan work with this batter.
• Serve with additional orange zest and maple syrup.

The post Spelt Flax Pancakes with Cinnamon, Vanilla Orange Zest appeared first on Spinach Tiger.

I have made an abundance of blackberry recipes this year.  As a friend (thank you CL) was moving out of state, she handed me over twenty pounds of frozen blackberries she had hand picked. I was committed to not letting any go to waste, and I began creating blackberry recipes.  I thought I used them all up and surprisingly found one last bag  this week.

Although I’m sort of a traditional Thanksgiving cook, I thought why not add them to cranberries and make a new kind of sauce? The result was even more surprising. Rich in color, and fragrant in fall flavors, I had a delightful new recipe that might just become a new tradition.

The Process

I boiled the frozen berries down, threw in sugar, cranberries, almond extract, triple sec, a cinnamon stick, juice and zest of an orange. The flavors are fun and complex, and the deep color is captivating. The nice surprise is that I had too much liquid and was able to extract over a cup of syrup that I can use for other things from savory to sweet, perhaps duck breast, pancakes, ice cream, or goat cheese.

The possibilities of how to use the syrup are endless. It’s sweet but not too sweet and unlike a blueberry syrup, this has winter flavors. I added in a dash of sea salt and a grinding of black pepper to even further punch up the flavors. You can skip that step if it’s a little too daring.

This recipe is more of an idea to be inspired and try new flavors. You could make this recipe with raspberries also. You can change the combination and use 1 cup blackberries or raspberries and 3 cups cranberries. I used equal amounts but you can make this your own.

Here are a few good looking recipes I found elsewhere:

Cran Raspberry Sauce from Joy of Baking

Chipotle Cranberry Sauce from CD Kitchen

Whole Berry Cranberry Sauce  from The Gallery Gourmet

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Cranberry Blackberry Sauce

Recipe for blackberry cranberry sauce beautiful for any Thanksgiving table.

Course Sauce

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 cup frozen blackberries
• 2 cups fresh cranberries
• 1/2 cup sugar
• 1 tablespoon triple sec
• 1 teaspoon almond extract
• juice and zest of an orange
• cinnamon stick
• dash salt
• freshly ground black pepper

Instructions

• Put frozen blackberries in medium sized heavy bottom pan with enough water to cover. Boil down until they are no longer frozen.
• Add in sugar, triple sec, juice of orange, almond extract, zest and cinnamon stick. Boil on cranberries on medium heat for 10-15 minutes or until cranberries pop open. Add salt and pepper and turn off stove.
• Remove and reserve liquid for a syrup. Cool completely. Refrigerate before serving. Make a day ahead so flavors come together and sauce sets.

The post Cranberry Blackberry Sauce and Syrup Recipes appeared first on Spinach Tiger.