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.
#CRANBERRYSAUCE #THANKSGIVING #AYURVEDICCOOKING