Recipe: Canna Cranberry Sauce
Recipe: Canna Cranberry Sauce
A staple for Thanksgiving dinner, cranberry sauce goes with everything. It is important to find the right sweet to sour ratio to get the perfect sauce. The orange juice adds a great citrusy tang undertone and compliments the tartness of the cranberries. Adding a small amount of Buddha Tears will give your cranberry sauce a subtle kick. Make sure if you use a cannabis infused oil, to do something with a neutral taste.
Ingredients:
¾ cup Sugar
½ Cup Orange Juice
½ Cup Water
12oz Fresh Cranberries
1 tablespoon Buddha Tears cannabis infused oil
pinch of salt
1-2 Slice of Orange peel
Directions:
1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
2. Add cranberries, salt, and orange peel.
3. Bring to a simmer over medium heat, stirring frequently.
4. Continue cooking, add 1 Tablespoon Buddha Tears, cook for about 10 minutes, or until all or most of the cranberries have popped. Optional: leave a handful of berries whole.
5. Let cool for at least 30 minutes.
6. Cover and refrigerate until ready to use. Can be made up to 3 days in advance.
A word of caution: this recipe contain medical marijuanna and therefore a dosage of THC. Please be advised that while these recipes have a recommended dosage, each patient may need to adjust this based on their own needs. Please be aware of the amount of THC you can safely ingest — and be sure to inform whoever you might share your mouthwatering food with that they’re eating cannabis!