I’m whipping up a few batches of my seriously healthy cranberry sauce this week, and then I’m gonna freeze it. It’s just one less thing to do over the Holidays, and will freeze will for 8 -10 weeks, which is perfect. Did you know that cranberries are soooooo high in antioxidants that we should really try to eat them year round. But now is the time, with fresh and frozen to be found in virtually every grocery store.
Make sure your cranberries are organic because they can otherwise contain a plethora of pesticides. If you can’t find fresh organic cranberries, I betcha you can find them frozen. If your grocery store doesn’t stock them organic, ask the manager if he can get them in ASAP in time for the Holidays.
I have included an optional sweetener called Yacon Syrup in my recipes. It is expensive, but worth splurging on this Holiday season because it’s a sweetener that even diabetics can enjoy. It’s also a pre-biotic, so great for feeding the good bacteria in your gut.
About 6 servings
- 1 12-ounce bag of organic cranberries (fresh or frozen is fine)
- 2 large oranges (juice and zest them as you are going to use both)
- 1/4 cup of water
- 1/2 cup Yacon Syrup or Maple Syrup
- 1/2 tsp cinnamon (optional)
- Rinse the cranberries well.
- Place the juice of the oranges (should be about 1/2 cup) in the saucepan with the cranberries, water, and syrup.
- Simmer on a low-medium heat for about 10-15 minutes or until all the berries seem to have popped.
- Stir in the 1-2 tbsp of orange zest (depending on how orange-ery you like it!)
- Stir in the cinnamon.
- Pour into a freezer safe glass container. Leave off the lid until the sauce is completely cool. Press on lid and pop in the freezer or the fridge.
And if you want to get your fill of these antioxidant-loaded berries now, I highly recommend my Cranberry Crush Cocktail.