Happy Wednesday friends! Today I am bringing you another healthy and “sassy-approved” side dish for your holiday season. Thanksgiving is about a week away and I don’t want you to go empty handed or *GASP* reach for the canned cranberry sauce, RUN AWAY!
These beauties are not just tasty to eat, they are nutritious of course. Do you think I’d leave you with a recipe without knowing some of the health benefits? Cranberries are rich in fiber, vitamins (including C, E and K), minerals (like manganese and copper) and phytonutrients. These phytonutrients rub high in cranberries lending them to be anti-inflammatory, high in antioxidants and may even help prevent against heart disease and cancer. I’d say that is more than enough reason to eat the little buggers right up this holiday season.
Freeze them and enjoy them as a quick snack or turn them into cranberry sauce and WOW your guests at the Thanksgiving table this year. Enjoy!Print
- 12 ounces fresh cranberries
- 1/2 cup fresh squeezed clementine juice (from about 4–5 clementines)
- 1/2 cup water
- 1/3 cup maple syrup
- 2–3 cinnamon sticks
- 1/2 teaspoon fresh grated ginger
- Zest from 2 clementines (~1–2 teaspoons)
- Wash cranberries, discard any that are wilted and pat dry the rest
- In a medium saucepan, add juice, water, maple syrup and cinnamon sticks. Bring to a boil.
- When boiling, add cranberries and stir. Bring back to a boil
- Turn down heat and simmer for 15 minutes or until cranberries have popped
- Remove from heat, discard cinnamon sticks and add zest as well as ginger. Puree using either a potato masher or a blender.
- Enjoy warm or place in a small baking dish and refrigerate for 1-2 hours.
Let me know in the comments what your FAVORITE Thanksgiving side dish is! I’ll go first, mine is SWEET POTATOES (see my recipe from yesterday for a new recipe) any which way, that or pumpkin pie 🙂
ps. You can also check out my podcast on iTunes this week to see what we are chatting/ranting about (hint: mental health & nutrition).