Wassailed Cranberry Sauce
I think if I was forced to choose between hot chocolate and wassail, I’d choose wassail. I love the blend of cider and citrus and spices. It reminds me of Christmas and makes me super happy.
I’m sure I’m not alone in this, but I never liked cranberry sauce until I tried a homemade version. It was like the difference between eating pre-packaged jello cups and my grandma’s jam. So, not competition at all. Those wassail-y flavors blend so well with these tart cranberries and this sauce is so swoon-worthy. I love how it thickens up on its own, too.
This takes literally 5 minutes to throw into a saucepan — unless you have some technical difficulties using a vegetable peeler. Or scoring a vanilla bean. (I get it. I have those days, too.) I still don’t like cranberry sauce on turkey. Rolls, yes. Pancakes, yes. Maybe ice cream, too, but I haven’t ventured that far yet.
Have you ever tried it on a “lee-lee”? (Toddler translation: rice roller snack or a rice “rolly”)
I hear from a very good source that it’s good.
And if you happen to have leftovers (which would only happen if you didn’t have toddlers and rice rollies I’m assuming?) you NEED to try my Paleo Cranberry Orange Bars. Or my Chai Paleo Gingerbread Waffles with Pomegranate & Cranberry Cream!