The Mighty Cranberry!
Cranberries are a relative of the blueberry. Cranberries are grown in marshy wetlands called bogs, on long green vines that reach their peak of ripeness in the fall season. Wholesome cranberries are full of dietary fiber, antioxidants, are anti-inflammatory and packed with Vitamin C.
Cranberries have a longstanding history as a superfood. Pilgrims used cranberries to prevent scurvy and the Native Americans used the berries for medicinal purposes to fight off infections.
Another modern-day helpful attribute in cranberries is how they help prevent painful urinary tract infections by binding with bad bacteria and preventing it from attaching to cell walls.
During the holidays, many reach for a can of commercial jelly or sauce out of convenience, but the nutritional differences, quality and taste are vast!
Commercially produced cranberries are routinely grown with pesticides and are genetically modified, affecting their nutritional values and the safety of the berries. Therefore, it is important to only purchase organic whole or frozen cranberries for you, your family and your guests.
Convenience and superfood nutrition can still easily be yours these holidays with this minimal ingredients, super easy to prepare, tasty Organic Cranberry Superfood Sauce recipe!
Giving thanks for cranberries!
Organic Superfood Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- 2 cups, whole cranberries, raw
- 2 tablespoons coconut oil
- 1/4 cups water as an ingredient
- 6 tablespoons maple syrup (100% maple)
- 1/2 teaspoons vanilla extract
- 25 tsp sea salt, fine (Pacific Salt)
- 1/2 tsps spices, cinnamon, ground
- Place the cranberries, water, maple syrup, coconut oil and sea salt in a small covered pot on the stovetop and cook on medium heat for 15 minutes.
- Add the cinnamon and cook another 15 minutes or until all the water has evaporated and/or the whole cranberries have split open and thicken.
- Turn off the heat and stir in the vanilla.
- Allow to cool, transfer into a 10-ounce glass mason jar, seal tightly and refrigerate.
- Will keep for 1 week.
- Alternative sweeteners may be used: Honey, xylitol crystals, apple nectar, coconut crystals.