Happy Canadian Thanksgiving!!!
As a beautiful piece of your Thanksgiving feast, I wanted to share this year’s cranberry sauce recipe. Keep in mind, this is a sauce, not a gelled up once-cranberry gob.
The spices, sweeteners and whole foods give out incredibly rich flavours that will be SURE to delight even the pickiest of taste-buds.
I hope you enjoy it as much as I do!
Cranberry Sauce Recipe:
Cranberry Sauce
3 cups fresh cranberries
1/2 cup pure maple syrup
1/2 orange, juiced plus water to make 1/2 cup of liquid
grated/zested rind of 1/2-1 orange (I zested, and used about 3/4 of the orange peel)
3 whole cloves
4 cm x .5cm piece of peeled ginger
half a long cinnamon stick, broken up into pieces
1/2 tsp. molasses
Rinse your cranberries, and add all ingredients to your pot. Bring up to a gentle boil, and then lower the heat (to medium-low) and simmer until it’s the right consistency for you. I liked it at about 20 minutes in. Once cooled, take out the cloves, ginger and pieces of cinnamon – as well as the orange rind, if desired.
Then put it on EVERYTHING because it’s delicious! 🙂
Bonus with this recipe? When you use fresh cranberries, they make the CUTEST popping sound when they explode! You’ll LOVE it.
Nutritional Information:
Cranberries contain proanthocyanidins (a plant chemical) which help with wound healing, improve blood circulation and strengthening the arteries, veins and capillaries. Ginger and cinnamon both stimulate blood flow to keep you warm throughout the winter, while also being anti-inflammatory and chocked FULL of antioxidants to protect your body (and help you age beautifully). Molasses and maple syrup provide tons of minerals, to help our body utilize vitamins, and support overall health.
