December 11, 2023

Creative Cranberry Sauce Recipe

Don’t underestimate the power of cranberries. They’re really good for digestion. They provide a nice contrast to all of that heavy, rich food served at Thanksgiving.

They’re a natural diuretic. They purify the blood. They’re acidic so they blast through fat. There’s just so many good things about the tart and tangy cranberry.

Here’s a quick recipe for a fresh cranberry orange side dish to round out your Thanksgiving, or any meal where meat is the feature.

  • One bag frozen cranberries
  • Half a cup sugar
  • Half a cup water
  • One packet gelatin powder
  • 6 Clementine oranges
  • Zest of one orange
  • 3 tablespoons chai tea mix

The secret ingredient that really makes us is the chai mix.

It’s basically warming spices simmered in a pot for a half an hour or so.

Some people have this in their kitchen to make a tea. If you don’t normally do this, here’s how.

Just take a bunch of warming spices like a cinnamon stick, three or four cloves, a few black peppercorns, and a little fresh ginger and smash it all up any mortar and pestle.

Fill up a quart pot with water. Bring the spices to a boil then simmer for about half an hour until the liquid is 1/3 evaporated.

Set that aside. In another pot, add all of the cranberry sauce ingredients except the fresh oranges. Bring to a boil.

Lower the heat and let simmer for 5 minutes.

Stir. The gelatin should have evaporated and the sugar dissolved.

Remove from heat. Do something else while this mixture cools.

Once your cranberry liquid has reached room temperature, peel all of the Clementine oranges and add in the sectioned pieces.

Pour everything into a Pyrex container with lid and refrigerate until gelled.

Keep cold until ready to serve.