Today’s recipe feels a little holiday-ish. After all, doesn’t the day after Halloween (un)officially begin the holiday season? Speaking of which, wasn’t it just July?!?!? Am I the only one who feels like time is moving at warp speech? I digress….
When Chef Maili came over last week and said, “Who likes cranberries?” I have to admit that I did not raise my hand. In fact, I have traditionally avoided cranberries at all cost. But the Silver Lining of Maili’s recipes is that when she proffers and idea, I never (ever!) turn it down because I always know that she will convert me….just as she did with this cranberry sauce.
So, the result is a truly DELISH side dish (I ate it by the spoon-fulls!) that would be perfect for a holiday meal. Or you could add a dollop to a scoop of ice cream. You could even add it to roasted acorn squash (which I’ll show you next week!). Oh…and the best part: You can jar this and give it as a GIFT. How’s that for a Silver Lining?
Here are some health benefits of cranberries (because you know that I have to list them!):
- Low Calorie Count (1 cup contains only 45 calories)
- Loaded with Antioxidants outranking apples, broccoli, cherries, red grapes, raspberries, spinach and strawberries thereby supporting a healthy immune system
- The Citric Acid in cranberries helps prevent kidney stones and bladder issues
- Vitamin C, Fiber and Manganese are key nutrients essential to over-all health. Though you knew that already!
- Promotes Weight Loss helps to flush out the body and improve metabolism and digestive system
- They help lower bad cholesterol levels and prevent plaque from forming on arterial walls
- Aids in healing acne, dermatitis, eczema and psoriasis.
- Improves Mental Health. It helps relieve anxiety, depression and stress resulting in better moods. Also good brain food helping to improve memory.
Cranberry Sauce by Chef Maili
- 1, 12 ounce bag of cranberries (the equivalent of 3 cups)
- ½ cup of sugar
- Zest of 1 orange
- 1 orange, peeled and chopped
- 2 cinnamon sticks
- 1/8 of a teaspoon of red pepper flakes (you can add ¼ teaspoon if you want it a little extra kicky)
- 1/8 teaspoon salt
- In a pot, combine all ingredients and bring to a boil over medium high heat.
- Don’t worry that it looks like it needs liquid! The fruit will release its own liquid.
- Cook until it bubbles and the cranberries pop – about 5 minutes.
- Let it sit for about 15 minutes.
To read more from Maili, please see her blog Maili Files.
Thank you to Blue Caleel for always taking such fun and great photos!