With the holidays ahead, here’s a great way to enjoy the superfood cranberries, that ruby-red jewel straight from famed Wisconsin bogs.
Cranberries are high in vitamin C and fiber and low in calories. They’re also at the top of the disease-fighting antioxidant list – better than even strawberries, broccoli, and spinach. Why make your own cranberry sauce? Well, if you aspire to be a foodie, homemade is what you do. You can find it ready-made in the grocery store but check the label! Most offerings have high-fructose corn syrup, which we want to avoid. Try this lower-sugar, delicious recipe for holiday dinners. Your kitchen will smell heavenly, and you’ll impress your guests, too. Happy Holidays from our home to yours!
Dr. Bronston’s Best Cranberry Sauce
- 1 bag (12 oz.) fresh cranberries, rinsed
- ½ orange, squeezed, with pulp
- ½ tsp. lemon juice
- ½ cup water
- ½ cup stevia-sugar mix (such as Whole Earth)
- 2 tsp. honey
- ½ tsp. cinnamon
Combine all ingredients in a saucepan and simmer over low heat till berries burst (about 10 minutes). Stir frequently till thickened. Cool slightly, uncovered. Enjoy warm or chilled. It can be frozen.