Say goodbye to pre-made cranberry sauce. This healthy cranberry sauce recipe is the perfect dish to serve at your Thanksgiving table this year.
Let’s talk about cranberries. Fresh cranberries are key to making delicious cranberry sauce, but did you know they can also have a tremendous impact on your health? Cranberries have an incredibly large amount of antioxidants (even more than blueberries!) and have been shown in studies to promote healthy aging and blood vessel health (1). Cranberries are also naturally diuretic and support the health of the urinary tract. What a punch from a tiny little berry!
I highly recommend finding fresh cranberries — and preferably organic — when making your cranberry sauce for this upcoming Thanksgiving. Since they are in season this time of year, they are much easier to find fresh. Cranberry sauce is certainly one of the easiest recipes to include on the Thanksgiving menu. Serve it alongside these gluten-free dinner rolls for the ultimate Paleo spread.
Since cranberries are a very tart fruit, I chose fresh-squeezed orange juice and maple syrup to sweeten up this sauce. You won’t find any refined sugar in this recipe, and it won’t be shaped like the metal can that store-bought cranberry sauce comes in. Vanilla Collagen Peptides really round out this cranberry sauce, not only because of the real vanilla bean flavor, but because you’ll be getting a dose of collagen protein in each bite. Collagen is essential to the strength and health of skin, bones and joints in our bodies. Our Vanilla Collagen Peptides also contain hyaluronic acid, which helps skin retain moisture and promotes healthy aging — a win-win (2)!
Don’t be intimidated to make your own fresh cranberry sauce for the holidays this year. If you have a pot and a stove, you can make it happen in under twenty minutes. And your mom will be relieved to take one menu item off of her list!
- 12 ounces fresh organic cranberries
- Juice from 1 large orange
- 1 cup maple syrup
- ¼ cup water
- 1 scoop Vanilla Coconut Water Peptides
- 1 teaspoon orange zest, plus more for garnish
- In a large pot, add in fresh cranberries, orange juice, maple syrup and water. Stir to combine and turn heat to medium-high until mixture is boiling.
- Reduce heat and let simmer for about ten minutes, or until all cranberries have popped.
- Turn off heat and stir in Vanilla Coconut Water Peptides and orange zest. Let cool for a few minutes, and cranberry sauce will continue to thicken.
- Serve immediately.
(2) Papakonstantinou, Eleni, Michael Roth, and George Karakiulakis. “Hyaluronic acid: A key molecule in skin aging.” Dermato-Endocrinology 4.3 (2012): 253-58. Web.
Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.