Two of my very favorite things to eat during this time of year are cranberries and pomegranate. Not only are they a beautiful, intense red color, they also have antioxidant superpowers!
Both, pomegranate and cranberries have an astonishing array of phytonutrients (plant compounds that have been shown in studies to have antioxidant, anti-inflammatory, and anti-cancer health benefits).
In fact, modern day research shows that cranberries and pomegranates might contribute towards preventing serious conditions such as heart disease, diabetes, and cancer.
And since I’m a big fan of these superfoods, I decided to create a cranberry and pomegranate sauce for Thanksgiving! And why not add an orange to the mix for that additional vitamin C, which has many important roles in your body!
This recipe was created today and it is amazingly delicious! Below is the recipe. Enjoy!
Pasqualina’s Cranberry and Pomegranate Sauce
12 ounce (1 bag) fresh organic cranberries
1/2 cup maple syrup
1/3 cup freshly squeeze orange juice
1/3 cup water
3/4 cup fresh pomegranate seeds
2 orange peels (about 1 inch)
1/4 teaspoon cinnamon
1/4 cup Grand Mariner (optional)
Zest of 1 orange
Rinse cranberries well and drain off excess water.
In a medium saucepan, add maple syrup, orange juice, water, cranberries, pomegranate, orange peels and mix well. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 10 minutes.
Remove the pot from heat and crush the mixture with a potato masher. Add the orange zest and Grand Mariner, mix well and bring back to heat for one minute. Remove from heat, remove orange peels and set aside to cool. The mixture will continue to thicken as it cools.
Serve garnished with orange peels and cinnamon sticks.
Store in the refrigerator in an air-tight container for up to 2 weeks.
Wishing you a blessed Thanksgiving!