When I see beautiful bright red cranberries at my local market it’s a sure sign that the holidays are just around the corner.
Cranberries not only add amazing color to your table, they taste great and having incredible health benefits.
These tart red berries are one of the richest sources of antioxidants, which lower inflammation and protect against heart and liver disease, and cancer. Research has shown that the cancer-prevention benefits of cranberries applies to cancers of the breast, colon, lung and prostate.
It’s common knowledge that cranberries are helpful for urinary tract infections because they help prevent bacteria from attaching to the lining of the urinary tract. In the same way, they may also help to prevent stomach ulcers by preventing bacteria from attaching to the lining of the stomach. That’s pretty exciting stuff!
Whole cranberries -as compared to juice or extracts – offer more health protection. A delicious way to enjoy whole cranberries is cranberry sauce. Unfortunately, most of the store-bought varieties are loaded with sugar. All this sugar may negate the health benefits of the cranberries!
During cranberry season my family has a tradition of making cranberry sauce every Sunday. It pairs nicely with fish, chicken or red meat. Cranberry sauce also makes an amazing topping for homemade pumpkin pie!
Here’s my recipe for homemade cranberry sauce. Try it and let me know what you think. Until next time, make every bite count!
Diana’s organic cranberry sauce
1 10 ounce package of organic cranberries
1/2 cup fresh squeeze orange juice
2 tablespoons local raw honey
Bring cranberries and juice to a boil. Cover and simmer for 15-20 minutes, stirring often to prevent burning. Let the sauce cool then add the raw honey. Store in a glass mason jar in the fridge. Enjoy!
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