The Mighty Cranberry
he holidays are the perfect season to make my Cranberry-Raspberry Sauce. It is something I do before thanksgiving day arrives. This is one thanksgiving food that I can make and eat repeatedly without the holiday guilt that comes from other traditions. Did you know that some people actually consider cranberries to be in the super food category due to its high content of vitamin C, antioxidants and other healthy ingredients?
Most women are are all too familiar with the use of un-sweetened cranberry juice for the prevention of Urinary tract infections and the ingredient in cranberries that does this is d-Mannose which blocks the receptors of E.Coli. It prevents bacterial adherence to the bladder and kidney, but it also has anthocyanin which has a healing molecule that protects the cardiovascular system making it less prone to a cardiovascular event. Basically plaques that are deposited in the cardiovascular system will cause damage but when there is a molecule like the anthocyanin that goes along and heals that damage, then you are less likely to have the event of a clot, bleed or other issues. Last but not least there is the antioxidant effect which comes in and stops or even at times reverses free radical damage. The vitamin C, Vitamin E and quercetin in the cranberries all work to this end to help protect our body from damage.
So, I have shared two recipes that I love. My personal favorite is the Cranberry-Raspberry sauce but I still can’t say no to some fresh cranberry relish. So make a healthy holiday tradition out of cranberries.
Cranberry -Raspberry Sauce
In this recipe you reap the benefits of both the cranberries and raspberries that are high in vitamin C and antioxidants. So this makes a healthy and yummy holiday treat.
Prep time: 15 minutes
Cook time: 40 minutes
2 (12 oz) packages of cranberries
2 (12 oz) bag of frozen raspberries
1 cup brown sugar, Maple syrup or xylitol can be used as a substitute
1 ½ cups cranberry juice
Simmer in 4-quart pan with lid for about 20 minutes until sauce thickens.
Either serve hot or chill then serve.
It’s delicious on everything.
Based on recipe by Holly Nilsson follow her blog at https://www.spendwithpennies.com/cranberry-relish/
12 ozs cranberries
1 orange peeled, *see notes
1 apple peeled and cored
½ cup brown sugar or to taste
½ cup brown sugar
¼ teaspoon cinnamon
⅓ cup pecans finely chopped, optional
Chop the orange and apple in a food processor, transfer to a bowl.
Chop cranberries in the food processor and add to the orange/apple mixture.
Add remaining ingredients and stir well.
Refrigerate at least 24 hours before serving.
Notes by Holly
This recipe can be made using all white sugar if preferred. If you prefer a more tart relish, add only ⅓ cup brown sugar.
Leftovers can be cooked and spooned over ice cream, spread over cream cheese and served with crackers or added to a fruit crisp.
Some people prefer to leave the peel on, I prefer to peel the orange.
Optional: You can section the orange to remove all of the white skin. To section citrus fruit, cut skin and white rind from the fruit. Using a small knife, slide it between the fruit and membrane. Repeat with remaining sections of fruit removing all of the membranes from each slice.