Cranberry sauce
COOK AN AYURVEDIC THANKSGIVING MEAL
A delicious accent to the Thanksgiving plate, this recipe brings spicy excitement to the traditional cranberry sauce we all know. Made with fresh cranberries, ginger, cinnamon, cardamom and mint/cilantro, its sour tart taste helps the digestion of turkey protein, prevents a post-meal coma while adding a pop of burgundy color to your holiday table. Happy Thanksgiving!
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 8 l Difficulty: very easy l Prep time: 5min l Total time: 30min
Ingredients
12 ounces of fresh berries (or frozen)
1 tablespoon fresh grated ginger root
2 teaspoons cinnamon powder
1 teaspoon cardamom powder
1/2 lemon, juiced
2 teaspoons agave nectar
2 cups vegetable stock
2 tablespoons cilantro or fresh mint leaves, chopped fine
2 tablespoons coconut oil
Steps
Heat a small saucepan with coconut oil and add the ginger; sauté for 3 minutes.
Add the rest of the ingredients. Stir and gently simmer for about 15-25 minutes until it reaches the sauce consistency you like.
