We all have goals. Most of us strive to be as healthy as possible, as often as possible. The holidays are usually the exception to that rule. It’s the one time that you can really indulge in all your favorites and not think twice. What if we told you that we’re here to keep things healthy for you? While we’re definitely not suggesting that you skip your mom’s homemade chocolate cream pie, we are saying that we’ve worked hard to create healthy versions of holiday favorites, just for you!
Now let’s start with cranberry sauce. It’s such an essential part of your Thanksgiving spread, but it often times gets overlooked. Cranberries themselves are rich in antioxidants, all while packing a healthy dose of vitamin C. By the time cranberries reach your dinner table though, they have been processed with a ton of sugar and have been stripped of most of their health benefits. Not this year! Now you can make your own cranberry sauce and take Thanksgiving to the next level.
This recipe is super easy and is made using only four ingredients! It also contains Vital Proteins’ Beef Gelatin, which helps to promote healthy hair, skin, nails and gut health.
This cranberry sauce is perfectly tart and balanced with just the right amount of sweetness.
Yields 4 cups
3 C cranberries (fresh or frozen, about 12 oz)
2 C orange juice, fresh squeezed
1/3-2/3 C honey (will depend on sweetness of oranges)
½ C water
- Add cranberries, orange juice and 1/3 C of the honey to a medium pot. Bring to a boil.
- Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally.
- When sauce has thickened and cranberries have burst, remove sauce from heat.
- In a separate bowl, add the gelatin to 1/2 C water and 1/2 C of the cranberry liquid. Let sit for 2 minutes.
- Meanwhile, if you prefer a smooth cranberry sauce, add the rest of the mixture to a blender and blend for about 30 seconds until smooth.
- Once the Beef Gelatin has bloomed, add to the blended cranberry mixture and whisk until combined. Check for sweetness and add more honey, if desired.
- Let sauce cool thoroughly.
- Lightly grease mold of choice and pour sauce in. I used a mini bundt pan, but any small bowl will do.
- Place into refrigerator and let set for at least 8 hours or overnight.
- To unmold, loosen edges with a pairing knife or small spatula. Submerge mold, almost to top, in bowl of warm water (115 to 120° F) for 30 seconds. This should loosen the mold enough to flip inverted onto serving platter. Enjoy!