INGREDIENTS:
3 cups of cranberries, fresh or frozen
3 cubes, or 3 Tbsp of palm sugar (add more for a sweeter taste)
1 cup of pure revitalized or spring water (adjust to thickness)
DIRECTIONS:
Wash the cranberries in a strainer and place them into a small fry pan.
Cover ¾ of the cranberries with water.
Add palm sugar cubes, cover, and steam on medium heat until soft.
Mash and mix the palm sugar into the cranberries with a fork until the ingredients are blended into a thick sauce.
ENJOY this delicious, highly nutritious sauce with turkey!
Serves 2
Use organic ingredients
Suitable for ALL blood types
Native to the Northern Hemisphere, the cranberry belongs to the food family of Ericaceae and the Vaccinium genus. The Vaccinium macrocarpon variety, which is found in the eastern parts of the United States, Canada, and Chile, is larger and more widely cultivated commercially. The Vaccinium oxycoccos is a smaller species that is found and cultivated in central and northern Europe and northern Asia.
Cranberries were highly valued by American Indians as a food, medicinally as a poultice for
wounds, and as a source of red dye. By the 18th century, colonists were exporting them to
Great Britain, Holland, and Scandinavia.
Cranberries are rich in manganese, vitamins C, fiber, and phytonutrients such as phenolic acids (resveratrol), proanthocyanidins, anthocyanins, flavonoids (quercetin), and triterpenoids. These phytonutrients are antioxidant, anti-inflammatory and anti-cancer. Both their acidity and proanthocyanidins (PAC) help prevent urinary tract infections (UTIs). They may also help prevent the overgrowth of helicobacter pylori in the stomach lining, with ulcers. Their anthocyanin content, which give cranberries their rich red color, is increased in direct proportion to the amount of natural sunlight the berries receive when water harvested.
The antioxidant and anti-inflammatory properties in whole cranberries help protect the liver and prevent cardiovascular and periodontal diseases. By reducing oxidative stress, cranberries also hep to balance the LDL and HDL cholesterol and lower blood pressure.
Cranberries also contain vitamins E and K, copper, and pantothenic acid (B vitamin). Plus, they provide preventative benefits with breast, colon, lung, and prostrate cancers. Select fresh or frozen, plump cranberries that are deep red and firm. Fresh ripe cranberries can be stored in the fridge for up to 20 days. Discard any soft, discolored, or shriveled berries. Frozen cranberries may keep for several years. Once thawed, they should be used immediately.
From the Nourishing Basic Cook Book by Lady Carla Davis, MPH
© 2018 Lady Carla Davis - www.NourishingBasics.com
CRANBERRY SAUCE