If there's one thing that makes your Thanksgiving turkey taste better it's cranberry sauce. I mean isn't that why cranberry sauce was invented, to be the beard for white meat?
But, I never serve cranberry sauce from a can for four simple reasons:
- It's shelf-life is as long, if not longer, than a Twinkie.
- I want to avoid endocrine disrupting Bisphenol A (BPA) in my food-- a common chemical in the plastic lining of cans.
- The majority of canned cranberry products contain GMOs -- specifically, sugar beets, high fructose corn syrup, and corn syrup.
- It's acidic.
That being said, trading in your processed GMO cranberry-slime-in-a-can for the fresh alkaline stuff is so ridiculously easy, you'll want to share this recipe with everyone you know!
But first, I'm going to share a little secret with you.
I've never told anyone this before, but there's no refined sugar in my cranberry sauce.
None. Zilch. Zero.
The secret ingredient in my Thanksgiving cranberry sauce are dates. Dates are alkaline, ultra sweet, highly nourishing and healthy enough to take your Thanksgiving cranberry sauce to new nutritional heights!
Cranberries are naturally high in Vitamin C, but they have nothing on the nutritional value of a date. Not only do dates pack a high fiber punch; they're are loaded with magnesium, copper, B-6, potassium, manganese and iron making this cranberry sauce recipe a nourishing and health-worthy sidekick. Now, that's something to be thankful for!
You will need:
1 package organic cranberries
The juice and zest from one medium sized organic orange
8 – 10 organic pitted medjool dates
1/2 cup raw coconut water
In a high-speed blender, blend the dates with the juice, zest and coconut water.
Add the blended mixture to the pot of fresh cranberries. Add pure water if necessary. Cook over medium/low heat for 15 minutes or until the cranberries pop.
Cool, serve and enjoy!