Cranberry sauce is sometimes overlooked as a potentially healthy food. People with Diabetes often stay clear of the cranberry sauce because it can have loads of added sugar. Being seen as a simple dish, people often forego the cranberry sauce at holiday feasts, or buy the canned cranberry jelly sauce to cut corners. Though good #cranberrysauce, if done right, can be a game changer on your #Thanksgivingtable.
The quintessential Thanksgiving table is not complete without these ruby-colored jewels. When fresh, their acidic and astringent taste can turn anyone off. But when cooked they become soft, sweet and a little tart. These are very rich in fiber and Vitamin C, and low in sugar with only 4 grams per cup. They are high in antioxidants, higher than most berries, and there is substantial research suggesting that the main antioxidants, proanthocyanidins, can help reduce risk of urinary tract infections because of their acidity.
Given all their benefits, its no wonder they may help boost immunity during the colder months, may help reduce blood pressure, and help lower bad (LDL) cholesterol.
Here's a look at a phenomenal and still #healthy cranberry sauce that you'll want again and again!
Mom's Objectively Mind-Blowing Cranberry Sauce
6 cups cranberries
2 cups water
1 orange, or two mandarin oranges, zested, zest set aside
2 tablespoons grated ginger
1 packet Splenda, 6 drops of liquid stevia, or 2 tablespoons agave nectar
1 tablespoon vanilla
1/2 teaspoon cinnamon
Heat the cranberries and water in a large pot on high until they start to boil.Meanwhile, puree the oranges with just enough water to liquefy them.
Once the cranberries start to boil, turn the heat to medium. Add the oranges, ginger, sweetener, vanilla and cinnamon. Put the lid on the pot, and let simmer for 40 minutes.
Remove from heat and put sauce into serving dish, or jars for gifting or canning.
Top with a sprinkle of the zest you set aside in the beginning, and enjoy the season!
Thanks to my mom for giving me the rights to share this recipe. I ask her each year to make double so I can take it home. I will mix leftover cranberry sauce into oatmeal, on chicken, into rice, in sandwiches or salads for sweetness, or in breakfast pancake batter. I try to get enough to last at least a few months.
Comments