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Saturday, November 23, 2013

Orange Ginger Cranberry Sauce


Cranberries are full of antioxidants, vitamin C, and fiber. They also contain compounds called proanthocyanidins that stop bacteria from attaching to the lining of the urinary tract, which makes them useful for preventing urinary tract infections. And research studies show that cranberries can inhibit the growth and proliferation of several types of tumors including colon, lung, prostate, and breast cancers.

Cranberry sauce is a Thanksgiving staple and it's easy to make from scratch.
This recipe requires just a few ingredients but it's full of complex flavor. Cranberries give it the tartness we all expect, while oranges make it naturally sweet and slightly sour, and ginger makes it just a little bit spicy. Ginger has plenty of health benefits too. Read about how it helps lower levels of blood sugar and insulin, reduce inflammation, and promote detoxification on page 64 of my new book.

This sauce can be made ahead and you don't have to eat it only on Thanksgiving. I like to serve it with chicken, duck, lamb, venison, and wild salmon. It freezes well, so make a big batch and save some for other occasions.

This recipe yields about 1 cup of sauce. If you're feeding a crowd or making extra, increase the proportions of your ingredients accordingly.

8 ounces fresh cranberries
1 large organic orange, zest and juice
1/2 teaspoon freshly grated ginger, or more to taste
1 tablespoon honey
Pinch sea salt

Add the cranberries, orange zest, orange juice, and ginger to a small saucepan over low heat. Bring to a simmer and cook until the berries start to break down and the sauce starts to thicken, 30 minutes or more.

Stir in the honey and salt. Taste for seasoning and make any necessary adjustments. Serve immediately or cool and store in an air-tight container for future use.

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