I love the holiday season and one of my favorite recipes this time of year is cranberry sauce. In my quest to remove refined sugar from my diet, however, I needed to rethink my traditional cranberry sauce recipe. This recipe uses no processed sugar and, instead, uses maple syrup (Grade B), which is full of magnesium, potassium, calcium and zinc. It has tons of antioxidants, boots your immune health and acts as an anti-inflammatory in the body.
If you don’t have maple syrup in your pantry, I suggest you get some. It has a very long shelf life and, if kept in a glass bottle, can last even longer. Many people ask me what the difference is between Grade A and Grade B syrup. Grade B is produced later in the season and has a darker color, a thicker viscosity, a more robust maple flavor, and more minerals.
I like this recipe because you can still taste a hint of the bitterness of the cranberries, yet its not overwhelming because it is cooked with the warm sweet flavors of cloves. The fresh orange and lime juice medley really complement the dish and allow the flavors to shine.
Note: You cannot replace syrup with honey in this recipe. When honey is heated (above boiling point) it becomes toxic to your body.
by Divya Alter, from What to Eat for How You Feel: The New Ayurvedic Kitchen (Rizzoli, 2017)
Grind all ingredients to fine powder. Store in airtight container, in a dark and dry place.
Ryann Morris is passionate about food and nutrition. She strives to inspire others to be more mindful of food and the effects it has on their bodies. She is a graduate of both the Ayurvedic Nutrition And Culinary Training (ANACT) program at Bhagavat Life and the Institute of Integrative Nutrition (IIN) where she was certified as a holistic health coach.