Tart And Spicy Cranberry Sauce - a New Take on Your Favorite Classic
Tart and spicy, this cranberry sauce is positively different twist on the traditional cranberry sauce. It pairs very well with aged cheeses, making a bold and colorful impression. It also goes great with turkey or game as it balances out the savory and starchy flavors of your holiday meal. You can try it with my recipe for Rosemary Pork Shoulder.
Health Benefits Of Cranberries
Cranberries are native to North America. They are in season from mid- September to mid-November. Because they belong to the same plant family as blueberries they are very high in antioxidants, just like their relative. You can buy cranberries fresh, frozen or dried. While freezing cranberries preserves their antioxidant power, drying doesn’t. So if fresh berries are not available please do use the frozen ones. Pick bright red berries as they are most nutritious. Also, uncooked cranberries will have more antioxidants than cooked ones.
You have probably already heard that cranberries are good for our urinary tract. They can even help combat bacterial infections of the UT. Cranberries are an overall high anti-inflammatory food because of their high vitamin C and other antioxidant content. So they will help with almost any chronic inflammatory condition.
Tart And Spicy Cranberry Sauce
1 inch piece fresh ginger or 1/2 tsp ginger powder
1 jalapeño pepper
1/2 small onion
1 tsp coriander powder
3 tbsp organic whole cane sugar
Salt and pepper to taste
- Place the cranberries, peeled and chopped onion, and de-seeded jalapeño pepper in a blender (eg. Vitamix) and blend together until smooth.
- Transfer to a small bow, serve and enjoy!
- Cover leftover sauce and keep refrigerated for up to 1–2 weeks. Freeze any extra in a freezer-safe jar.