Kickin’ Cranberry Sauce
Butternut is beautiful.
Pumpkin is perfect.
And sweet potatoes are special.
But there’s still one fall favorite that I’ve neglected.
Until now.
The cranberry.
I’m a fan of tart, acidic, and sour and cranberries are a beautiful balance of all of these things.
Like most of my “recipe’s” this is more of a recommendation for a combination of flavors and a suggestion to experiment alternatives to refined sugar.
Kickin’ Cranberry Sauce
- cranberries (fresh or frozen, I used 12 ounces fresh)
- apples and/or pears (I used 1.5 apples and a bosc pear)
- dried dates (I used about 6 and it was quite tart, use more if you want it sweet)
- fresh ginger, finely minced (I used lots-about 2 heaping tablespoons)
- cinnamon to taste
- optional: orange juice, orange zest, nutmeg, honey, maple syrup, or stevia to taste
Chop up the fruit, dates, and ginger and throw everything into a pot with ~1/2 cup of water. Bring to a boil then reduce to a simmer for 10-15 minutes. I love how cranberry sauce thickens as it cools.
Cranberry sauce is a great way to get a good dose of vitamin c, fiber, urinary tract protection, and anti-inflammatory benefits.
And it’s delicious over Greek yogurt!
