Ayurvedic Cranberry Sauce

I like to put an Ayurvedic spin on cranberry sauce, and I make mine with orange and ginger.

The end result is sweet, tart, tangy, and a bit pungent from the ginger. The sour taste stimulates the mind and refreshes the palate.

Did you know cranberry sauce can also aid in digestion of your big meal on a holiday? The sour taste of cranberries stimulates saliva production which aids the body in protein digestion.⁠

INGREDIENTS:

• 12oz fresh cranberries⁠
• ¼ inch fresh ginger, peeled & grated⁠
• ⅓ cup fresh orange juice⁠
• 1 tsp orange zest⁠
  3 tbsp raw sugar⁠

DIRECTIONS:

1. Mix all the ingredients together in a medium saucepan with ⅓ cup filtered water.
2. Bring to a boil, then allow to simmer on low heat until it thickens and becomes jammy.
3. As cranberries soften, mash them with a potato masher.
4. Adjust sweetness to your likening. You could even stir in some chai spices!⁠