Cranberry sauce is one of my favourite delicious sauces this time of year. It is a terrific source of antioxidants, offering unique anti-inflammatory properties that make them popular in traditional herbal medicines that are used to this day.
Raw cranberries have a sharp, bitter flavour, which is why they’re usually dried, stewed, jellied, or juiced. And they make a delicious salad topper!
This recipe is made from simple whole food ingredients, it’s easy to throw together, and it’s delicious as a topper for chicken or turkey, or in sandwiches.
You can even stir it into Greek yogurt or oatmeal!
Makes 4 ½-cup servings
Using a strainer, rinse the cranberries and place them in a medium pot. Stir in the maple syrup, water, and orange juice, and add the cinnamon stick. Heat over medium-high heat until the sauce reaches a boil.
Lower the heat to medium-low and let the berries simmer for about 10-15 minutes until the mixture is syrupy. It’s normal for the cranberries to pop as they cook.
Remove from heat and allow to cool. Serve at room temperature or slightly warm.