Saturday, November 26, 2011

Rewind to Thanksgiving...Orange-Ginger Cranberry Sauce

I have always been a fan of canned jellied cranberry sauce.  You know, the kind that never wants to come out of the can and when it finally does it plops on the plate in perfect form...yes that kind.  I wanted to make it homemade this year for Thanksgiving and I couldn't believe how easy and tasty it was!  Definitely way better than the canned varieties.  This recipe comes together in about 15 minutes and can be made ahead of time and will stay fresh for about week in the fridge.

The Benefits... Cranberries are a good source of Vitamin C and fiber and have tons of flavor.  Better yet, they are packed with phytonutrients (antioxidants, anti-inflammatory, and anti-cancer compounds) to help you stay at the top of your game.  They also have an incredible power of healing and preventing Urinary Tract Infections (UTIs).  Add them to your favorite baking recipes for a little pop.  Of course no Thanksgiving table is complete without a bowl full of cranberry sauce.  As a note, the cranberry cocktail (Ocean Spray and other varieties) do not have the same health benefits.  Choosing organic natural "just cranberry" juice is an option, or stick to the whole berries.


Orange-Ginger Cranberry Sauce
Serves 12-14

1 12 oz bag of whole fresh cranberries
3/4 cup of sugar
3/4 cup
1 Tbsp sliced fresh ginger
1 tsp ground ginger
4 cloves
Grated zest and juice of 2 oranges

Directions:  Rinse the cranberries and remove any that are mushy.  Add all of the ingredients except the cranberries together in a large saucepan and bring to a boil.  Add the cranberries and cook over medium heat until they begin to pop.  Remove from heat and allow to cool.  Served chilled.  

Nutrition Facts: 
2 Tbsp

70 calories, 17 g carbohydrate, 0 g protein, 0 g fat, 1 g fiber, 



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