One of my favorite parts of Thanksgiving is this super easy cranberry sauce. If you have only ever had the stuff from the can, I urge you to give this a try. It will change your mind about cranberries! It lasts for a couple of weeks in the fridge and it is wonderful on sandwiches, crusty bread, even green beans.
4 cups fresh cranberries (2 small bags)
1/2 c maple syrup
Juice from 1 orange, plus a big spoonful of the zest
Place all ingredients in a saucepan over medium heat. Stir occasionally. Adjust heat to keep at a low simmer for about 20 minutes or until cranberries have all popped and become jam-like. Try a cooled spoonful and add a bit more maple syrup or agave syrup if you want it sweeter. Refrigerate 3 hours or overnight.
The scoop on cranberries…they offer urinary tract support and protect the gut from dangerous bacteria. Studies show a reduced risk in heart disease and a lowering of blood pressure when adding cranberries to the diet. Cranberries help to reduce cholesterol as well. They are also lymph movers in the winter…better lymph drainage means better health! Eat your cranberries!
Have a Healthy and Happy Thanksgiving,