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.

cranberry sauce