Cranberry sauce has always been one of those things I look forward to on Thanksgiving. It's known to go perfectly with turkey but I find it is delicious with many other things as well and I wonder why i don't make it more often in the fall! Not only are cranberries tasty, but they also provide some important nutritional benefits.
Cranberries are packed with Vitamin C which comes in handy as we enter the cold and flu season. They are a good source of fiber which is a plus for our digestive system. Cranberries are loaded with anti-oxidants as well anti-inflammatory properties. They are naturally low in sugar, 4 grams per one cup. As a matter of fact, this recipe does not use any additional refined sugars like many other cranberry sauce recipes. The only sweetener added is 1/2 cup of pure maple syrup.
When I was a kid, I loved cranberries so much that I even thought canned cranberry sauce was good...can you believe that? I knew no better of course as that was the only way it was offered to me. So can you imagine my delight as I grew older and started making it for myself! There is nothing like homemade cranberry sauce. As a bonus, it can be made in about 15-20 minutes, no big deal. You can even make this a day or two ahead of time.
As I said, cranberry sauce and cranberries for that matter, can be used in many other ways throughout the season. Add some cranberries into your baked goods or salads. Cranberry sauce can be mixed into a nice, warm bowl of oatmeal, a topping for some waffles or pancakes, and it makes a delightful companion to other meat dishes as well. Get creative and enjoy this powerful little berry while it is at the peak of its season!
1 (12oz) container of organic cranberries
zest from 1 orange
1/2 cup filtered water
1/2 cup maple syrup
2 tsp fresh grated ginger
1/4 tsp ground cardamom
1 tsp ground cinnamon
1. In a covered saucepan, bring cranberries, maple syrup, water, orange zest, ginger, cardamom, and cinnamon to a rapid boil.
2. Once boiling, reduce heat to medium-low and simmer with the lid ajar, stirring occasionally, until most of the cranberries have popped (10-15 minutes).
3. Remove from heat and allow to cool. Enjoy at room temperature or chill in the refrigerator. Serves 8.