As if my cousins didn't already think I was weird, I was that kid at Thanksgiving who ate the entire can of cranberry sauce. Knowing full well that it wasn't even on most of their radars (with all the turkey and potatoes around) I FILLED my plate the jiggly stuff, while my cousins (presumably) rolled their eyes. I loved the tart, sweet taste - feeling like I was basically eating dessert for dinner. I knew that the cans of red corn syrup-y goodness only appeared during the holidays and therefore, I had to have my fill. But now that I am a full blown adult and I know a few things:

1. I can do better than corn-syrup and stabilizers 

2. If you tend to over indulge and struggle with holiday meal belly aches, as I often do, add this to your plate

Cranberries are the saving grace of your holiday plate as they are such a healthful food, rich in  vitamins, minerals and fiber not to mention it provides the necessary acidity to cut through all the other rich flavors and textures. This recipe is also packed with powerfully healing ingredients - turmeric, ginger, cinnamon and a low-glycemic sweeter - all great aids for your post-holiday digestion situation...see, I'm thinkin' about you. Isn't it a wonderful concept to put something on your plate that will actually help you digest all of that good food?!

The cranberries cook down quickly to create a thick, syrup-y sauce and their tartness pairs perfectly with the addition of bright citrus, spicy ginger, and earthy turmeric. If you think you don't like cranberry sauce, please try this recipe! 

This recipe versatile and in addition to being the pinnacle of health on your holiday plate, makes for a great topping on oatmeal, TOAST, pancakes or smoothie bowls. 

Serves: 6 • Cook Time: 20 minutes • Total time: 30 minutes (Needs to cool)

  • 1 package fresh cranberries
  • 1 cup water
  • 1 large orange (peel and fruit)
  • 1/4-1/2 cup coconut sugar
  • 1" section fresh turmeric, grated
  • 1" section fresh ginger, minced or grated
  • 1 tsp. allspice
  • 1/2 tsp. cinnamon  

Additional flavorings for a special twist: Rosemary, , nutmeg, sage or mint. Pomegranate seeds, raisins, or dried cranberries/cherries. 

1. Add cranberries and water to a covered pot on medium heat. As the water comes to tempterature you will start to hear "pops" - this is the cranberry's skin cracking, releasing the fruit inside, which alone will thicken the sauce. 

2. Use a sharp knife to remove the peel and rind from the orange and cut the flesh into small chunks. Add the fruit to the pot, squeezing out some of the juice as you do. Add in one or two strips of peel as well, removing half way through cooking to prevent bitterness. 

3. Add in the sugar and stir to combine. Cook for 15 minutes, or until the liquid is reduced by half. 

4. Using a microplane, grate in the turmeric and ginger and add the allspice and cinnamon. Cook for another 5 minutes, stirring occasionally, until the mixture is thickened. It should coat the back of a wooden spoon without running. 

NOTE: If you are adding in mix-in's like raisins, or pomegranate seeds, stir them in now while your sauce is still hot  

5. Remove from the heat and allow to cool fully - the sauce will thicken up more as it cools down. Store in the fridge for up to a week. 



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