Three weeks until Thanksgiving! For some reason, every year after Thanksgiving I continue to make cranberry sauce for several weeks, as I’m reminded how versatile it is. It’s a great balancer for savory dishes, a flavorful topper for oatmeal and yogurt, as well as a satisfying dessert on its own.
Cranberries are very tart and are often sweetened with TONS of sugar. I decided instead to sweeten them naturally (while upping the antioxidants even more) with pure cherry juice, freshly squeezed orange and chopped apple (which also serves as a thickener, thanks to the pectin in the peel). Not only do these additions result in more complex flavor, but they also yield a diabetic-friendly and anti-inflammatory version of traditional cranberry sauce :).
If you really like sweeter cranberry sauce, you can always add maple syrup or coconut sugar to adjust to your taste preferences.
12 oz fresh or frozen cranberries
2 cups of pure organic cherry juice
juice from 1 orange (include the zest if your orange is organic)
1 large apple, cut into 1/2 inch cubes
1 cinnamon stick or 1/2 teaspoon ground cinnamon
6 whole cloves or 1/2 teaspoon ground cloves
1 star anise or 1/4 teaspoon star anise extract
2 cardamom pods, smashed or 1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg powder
What to do:
Assemble all ingredients in a 2-quart pot and bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until the cranberries and apples are broken down and the liquid is reduced to a sauce consistency.
Remove any whole spices and chill before serving.