Let’s talk cranberries in this week’s Superfood Profile. Harvested in September and October, cranberries are a staple of holiday menus, typically as a jiggly canned sauce and in cocktails. These red berries are packed with antioxidants like proanthocyanidins which help to prevent bacteria from binding to the body, aiding in dental health and possibly urinary tract health too. Polyphenols may reduce the risk of cardiovascular disease while vitamins C and E improve iron absorption, boost the immune system and aid in collagen production.
Cranberries are tart and many people don’t love eating them fresh. Try our favorite cranberry sauce recipe to take advantage of all of these health benefits! Plus, it’s a simple and delicious recipe.
About 4 cups of sauce
- 12 oz fresh cranberries
- 1/2 cup organic maple syrup
- 1/2 cup water
- 1/4 cup freshly squeezed orange juice
- 1 tsp cinnamon
- Rinse cranberries well and pick out any squishy ones.
- Pour cranberries, maple syrup and water into saucepan and bring to a boil.
- Reduce heat to medium/low and simmer until all cranberries have popped, about 10-15 minutes.
- Remove from heat and stir in orange juice and cinnamon.
- Let cool and enjoy! Recipe holds well after refrigeration too.