Sweet and Sour Cranberry Sauce

It’s blackout Wednesday people.
For those of you that are not familiar with it, blackout Wednesday is the night before Thanksgiving, which is usually associated with binge drinking.
Since few people have work on Thanksgiving - and students are back home celebrating the Thanksgiving holiday with their families - they hit the bar, and the alcohol flows.
Hence the name “blackout” -> because of the memory loss due to alcohol intoxication.
Blackout Wednesday is a big party night.
Especially in Chicago. The folks over there celebrate it BIG TIME, like in no other city. It’s even more popular than New Year’s Eve or St. Patrick’s Day.
Deals on shots, drinks specials, and at a few select local establishments, you can even find fried turkey testicles. Sounds cool, right?
Just remember: what happens on blackout Wednesday, stays on blackout Wednesday. Just like in Vegas.

Whether you’re going to wake up hungover or not, tomorrow is going to be Thanksgiving.
Thanksgiving is an important holiday because it’s about getting together with loved ones, enjoy a dinner together, take a moment to think of the past year, and reflect on the things for which we can be thankful.
Life can be a struggle and no one escapes unscathed, but there are many things to be thankful for. We are sometimes hard pressed to realize how we are blessed.
We are blessed, blessed, blessed. The air we breathe, the food we eat, our families and friends. There’s a lot of good in this world (as harsh as it may be sometimes) and we have to be thankful for it.

The day after Thanksgiving (i.e., Black Friday) is instead all about shopping and leftovers.
Well, to be honest, one year I didn’t get any leftovers. My family devoured everything in sight.
Eventually I had to get a turkey from the store and have a second Thanksgiving by myself in order to have leftovers.
But that was the exception, the rule is having lots of leftovers.
Especially cranberry sauce. I always end up with copious amounts of leftover cranberry sauce in the fridge. Every single year.
Last year I perfected this recipe using cranberry sauce for a near-perfect sweet and sauce.
I make my cranberry sauce with cranberries, orange juice, orange zest and honey.
Whatever I’ve got left goes in the blender with Sriracha, soy sauce and a good helping of salt.
The color, the tartness, and the sweetness are amazing.
Use it on veggies, chicken, rice, whatever. You won’t be disappointed!
One final note. Since I didn't had any leftover cranberry sauce (who has Thanksgiving leftovers before Thanksgiving btw?) I used some awesome cranberry sauce my lovely sis brought me from London. It's so English, it even said "Good Golly, Miss Molly" when I first opened it.

Sweet and Sour Cranberry Sauce Print this recipe!
Ingredients

1 cup cranberry sauce (make paleo cranberry sauce with this recipe)
2 tablespoons Sriracha (make your Sriracha with this recipe)
4 tablespoons wheat-free soy sauce (or coconut aminos)
1 teaspoon fine grain salt

Directions

Combine all ingredients in a blender and process until smooth.
Transfer to a mason jar and keep in the refrigerator up to 7 days.

Nutrition facts

One tablespoon yields 16 calories, 0 gram of fat, 4 grams of carbs, and 0 gram of protein.