Raw Cranberry Orange Sauce
Thanksgiving always brings me back to my Mom's cozy kitchen in Carson City, Nevada. Each year for as long as I can remember, she and I would spend all day together watching the Macy's Thanksgiving day parade and cooking. But my absolute favorite part was when, after a busy morning of sprinkling nutmeg atop a pumpkin pie and stuffing dates with walnuts, we would pop the turkey in the oven and head out into the crisp air for a walk around the neighborhood. The sites and smells of fall in the Sierras are poignant still today. Leaves crunching in the gutters beneath our feet, bursts of amber, red and gold atop trees crackling lightly in the wind, sharp and cool air rejuvenating my lungs with every breath. And then the best part: coming home to a warm kitchen filled with the sweet and spicy aromas of cumin, cinnamon, and cloves. Mmmmmmmmm. Inspired by the colors of the Thanksgiving season, this simple raw cranberry orange sauce had added brightness to my family's Thanksgiving table for the past 25 years. The flavor is refreshing and tart, and the raw cranberries and oranges are an excellent source of vitamin C. After a day of eating, a healthy side dish is welcome indeed!
As for the honey, my favorite source is to knock on my parents' neighbors door and buy a jar freshly collected from the bee hive she keeps. Other great options are your local farmer's market or artisan food store. The important thing is that the honey is raw, and as local as possible, so you can benefit from the immune boosting qualities of the bee pollen, especially for combatting seasonal allergies. Use the honey to sweeten the cranberry orange sauce to your taste. I like mine on the tart side.
I hope you enjoy the color and brightness of this healthy addition to your Thanksgiving table and much as my family and I have!
raw cranberry orange sauce
- YIELD: About 2 cups (08 Servings)
- PREP: 20 mins
Raw cranberries and a whole orange add color and brightness to this traditional dish, while also packing a vitamin C punch. Raw honey brings down the tartness just enough to round out this simple and elegant addition to your Thanksgiving table.
- 16 ounces organic raw cranberries
- 1 medium organic navel orange
- raw honey
- Wash organic cranberries in a bowl and remove any cranberries that float to the top or feel mushy to the touch.
- Wash the organic orange, trim the top and bottom, and cut into 1 inch pieces, leaving the skin in tact.
- Put half the cranberries and orange pieces in a food processor, and process on high until finely chopped. Scrape into a glass bowl and repeat with remaining cranberries and oranges.
- Stir in raw, local honey to taste. I usually start with about 1 1/2 Tbsp., but you can add less or more depending on how tart you like your sauce.
- Cover and refrigerate for at least 30 minutes so they berries have had time to macerate. Serve atop turkey and paleo stuffing, or eat plain.
- COURSE: Side Dish