A little late for Thanksgiving dinner, but cranberry sauce can be the perfect addition to your Christmas buffet. Using whole, fresh cranberries instead of canned adds extra fiber and decreases those added sugars (so you can enjoy even more!).
Cranberries are a natural anti-inflammatory, and saturated with Vitamin C, A & K. These underrated lil guys can be incorporated into stuffing, added to apple sauce for a nice twist, or just scooped over your favorite protein!
*For a less bitter sauce, add 1/3 cup honey*
Yield: ~ 1 1/2 cups
1 bag fresh or frozen cranberries (no cans here)
1/4 cup honey
1 cup water (or you could do apple cider for something extra yummy!)
zest + juice of 2 oranges (about 1/4-1/2 cup)
1 teaspoon cinnamon
Sprinkle of salt
Optional: Sprinkle of nutmeg
- Place all ingredients in a small sauce pan and stir to combine.
- Cook on medium-low heat for 20-25 minutes, stirring occasionally.
- Sauce is done when cranberries have popped and water is dissolved!