Happy Thanksgiving all! I wanted to share a quickie recipe for cranberry sauce that's super delicious, sweetly tart, and perfect to round out the holiday plate. It's so simple since you don't have to cook it, and therefore it retains all of it's nutritional qualities and is sweetened with natural sources. Cranberries are notorious for their aide against UTI's, but did you know these babies pack a powerful punch of antioxidants? They also have anti-inflammatory qualities and can help combat the oxidative stress from cholesterol helping to lower blood pressure. So when you pile your plate high today drop on a solid serving of the cranberries, and make sure you round it out with as much fresh, raw, seasonal foods that you can find at the table! Enjoy the good eats and happy holidays!
cRAWnberry Sauce:
1 12 oz bag of cranberries, washed
pitted dates - I used about a dozen pitted dates. They were a smaller variety, so if you are using big beefy medjools you may need less
1 peeled and segmented tangerine
agave to your liking to sweeten
Put all of the ingredients but the agave in your Food Processor and blend down to a thick sauce. Taste. Drizzle in agave as it is processing and taste as you go so you don't over sweeten. I used about 1/8 cup of agave (just a couple tbsp).
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