There are so many side dishes to choose from on Thanksgiving spreads, but there's one that absolutely must make an appearance every year.
Never underestimate the power of a perfect cranberry sauce.
Cranberries are one of the top antioxidant-rich foods, packing in more antioxidants ounce-for-ounce than other "superfoods" like spinach, blueberries, or even green tea.
Here is an easy and delicious recipe using spices and no refined sugar.
- 12-ounce bag of cranberries, bruised ones discarded, rinsed and drained
- 3/4 cup water
- 1/2 cup honey
- 2 tablespoon maple syrup
- 2- to a 3-inch cinnamon stick
- 4 green cardamom pods (optional)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Step 1: bring the cranberries, honey, maple syrup, cinnamon sticks, cardamom pods, nutmeg, cloves, and 3/4 cup water to a simmer in a medium saucepan. Cover the mixture and allow it to simmer on medium-low heat for 10-12 minutes, or until the cranberries are bursting and the mixture starts thickening.
Stir and continue to simmer uncovered for an additional 2-3 minutes (it will continue thickening off of the heat source as well).
Step 2: using a small kitchen spoon, scoop out the cardamom pods and cinnamon stick. The cardamom pods should have lightened in color significantly and should be easy to find. Transfer the sauce to a shallow bowl and let it cool completely.
Step 3: It may be made several days in advance and kept covered in the refrigerator. Best served at room temperature.
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