Fresh Cranberry Sauce for The Holidays   ( VPK-)



16 oz fresh cranberries,

2.5 cup fresh apple cider,

1/2 cup maple syrup,

1/2 cup coconut sugar, or sucanet

1/4 teaspoon lemon zest

2 cinnamon sticks

4 whole cloves,

pinch of ground ginger

1/4 teaspoon fresh grated nutmeg ,

2 teaspoon vanilla extract

pinch of Himalayan salt



Simmer in a medium size pot for about 45 minutes until cranberries pop open and become translucent. Remove whole spices. Let cool, then mash the sauce and transfer to a mason jar. Enjoy with your holiday meal.


This recipe balances Vata, Pitta and Kapha doshas. Cranberries are astringent-cooling and drying, so use it in recipes with warming spices to balance Vata dosha.

Cranberries are astringent and sour in taste, high in vit C, E, K; high potassium; high fiber. Cranberries are an alterative, blood tonic, antimicrobial and anti-inflamatory, diuretic, an excellent prophylaxis for urinary tract infection.