For a list of some of my favorite holiday recipes, check out this page:
Below is my current favorite cranberry sauce recipe. I hope you like it!
Cancer Fighting Cranberries:
According to the American Institute for Cancer Research, Cranberries have the following beneficial phytochemicals:
- Flavonoids, including anthocyanins, proanthocyanidins and flavonols
- Ursolic acid
- Benzoic acid and hydroxycinnamic acid
In addition, they’re a great source of fiber and vitamin C. All of these nutrients work together to support your bodies immune system. And they’re yummy!!
Julie’s Cranberry Sauce Recipe
In celebration of cranberries (and the fact that I bought a huge bag at costco), I’ve started making them weekly. Here’s my favorite version so far!
- 12 oz. bag of cranberries
- 3/4 cup sugar
- 4-6 pieces of trader joe’s candied ginger pieces (asian grocery stores sell this as well, or worst case, get the crystalized ginger, but it can be expensive!!)
- 1 tangerine
- 1/2 teaspoon allspice
- 1 cup of water
- Mince the candied ginger pieces (I would guess it comes to about 1/4 cup of minced ginger)
- Peel the tangerine and mince the peel. I even squeezed the tangerine into the pot and tossed it in too.
- Put the cranberries, water, sugar, allspice, minced ginger and tangerine peel in a pot and bring to a boil.
- Allow to simmer for 15 minutes.
- Enjoy hot or refrigerate and eat cold.
Yum!! We loved having it warm as a dip for carrot apple muffins I made.
- 2 cinnamon sticks
- 3 tangerine peels
- Place all ingredients in a pot.
- Allow water to simmer on low to release the aroma and humidify your home!
I hope you have a great Thanksgiving. Remember… as I pointed out in my 2012 Holiday Tips … I hope you overeat. Cause that’s what you’re supposed to do on Thanksgiving!