Cranberry Sauce
This is not your grandmother’s cranberry sauce filled with sugar and jello (that’s the recipe I used to make for family gatherings—Grandmother Kitty’s recipe). I’ve given that recipe a make-over. And this new version, in my personal opinion, so much better.
This cranberry sauce is made from whole foods. It’s refined-sugar free, and overall has a lower sugar content than most cranberry sauce recipes. It’s simple. And it highlights the delightful trio of cranberry, citrus, and spice.
I go lighter on the sugar, because I am partial to the intense pucker of the sour cranberry, especially when paired as a side dish to go with other sweet or savory flavors. But feel free to increase the sweetness to your liking. This will hold up in the fridge for a few weeks but is best within one week.
Cranberries provide a bitter flavor that stimulates the vagus nerve receptors along your digestive tract, increasing stomach acid, enzymes, and motility to support proper digestive function. Bitter foods act as wonderful appetizers, especially with larger meals, to prepare your body for maximum digestion and nutrient absorption. I recommend bitters in various forms to patients with all kinds of digestive concerns. This cranberry sauce is one way to get your bitters in!
Ingredients
(makes 8-10 servings)
1 pound of cranberries (organic if you can find them
2 oranges, roughly chopped and/or juiced
4 inches (more or less) of orange peel
1 cinnamon stick
1/4 teaspoon of nutmeg (freshly grated if you have it)
1/2-1 cup maple syrup (start with 1/2 cup, and increase to taste)
1/4 cup coconut sugar
Dash of sea salt
Instructions
Rinse and thoroughly sift through the cranberries, throwing out any that are really soft or brown
Place all ingredients into a large pot over medium heat. Stir to combine.
Stirring frequently, bring the mixture to a simmer, then turn it down to medium-low. The berries will start to burst and “pop” as they cook, and the mixture will thicken. Simmer for 10-15 minutes
Continue to cook until the sauce is at your desired frequency. Take a small spoonful (let it cook first!) and give it a taste. If you’d like more sweetness, add maple syrup or coconut sugar til it’s perfect.
Remove from the heat and allow the sauce to cool slightly before transferring to airtight glass containers.
Store in the refrigerator. Best if consumed within 1 week. Can be stored in the freezer for longer shelf life.