Cranberry Sauce

Cranberry sauce is a holiday staple, and from an Ayurvedic perspective, it is astringent, sour, and cooling, with sharp and penetrating qualities. It is a natural antioxidant rich in vitamin C and fiber. Cranberry sauce is heart-healthy, containing no cholesterol and being low in fat, though it can be high in calories due to sugar content. It is considered a natural blood cleanser, and adding ginger, cinnamon, and cloves enhances its digestive benefits.

Equipment Needed

1- large pot

1- wooden spoon or rubber spatula

Ingredients

1 lb. Fresh/Frozen Cranberries              

1/8^th tsp. Clove, powder

1 ½ tsp. Cinnamon, powder           

2 -3 tsp. Ginger, Fresh, Grated     

1 cup Orange Juice      

1 Tbl. Orange Zest (grated outer skin)

½ cup  Sucanat or cane Sugar    

Directions:

1.   Prepare the fresh ginger by peeling and then grating; set aside.

2.   Grate the orange peel down to the pith (white) and reserve the oranges for juice; set aside.

3.   Juice the oranges; set aside.

4.   Prepare the spices, remembering to take out the whole clove after

5.   Place the cranberries, orange zest and juice, and spices in a large pot and bring to a simmer.  (This can splatter, so a larger pot is recommended) and then add the sugar.

6.   Cook sauce for about 20 minutes, occasionally stirring so it does not burn.

7.   You can adjust the sweetness as you like near the end of cooking time.

8.   Once it cools, it will become thicker.