Cranberries are my absolute FAVORITE part of Thanksgiving dinner. They cut the richness of all the other side dishes and they are FULL of healthy nutrients. This recipe is so easy and delicious that you'll never eat canned cranberries again.
Cranberries are an excellent source of vitamin C, A, and beta carotene. They are packed with antioxidants and rate very high on the ORAC scale making it an ideal anti-aging and memory enhancing food. Cranberries have amazing anti-inflammatory and anti-cancer properties and are a vital food and supplement for anyone struggling with any chronic illness or disease. They are known to significantly boost the immune system and have a natural antibiotic effect in the body.
Cranberries contain one of nature’s most potent vasodilators which opens up congested bronchial tubes and pathways making it essential for healing any respiratory condition. Cranberries are very high in tannic acids which gives them there powerful ability to protect and heal urinary tract, bladder, and kidney infections. These tannic acids are made up of compounds called proanthocyanidins which essentially coats the infection forming bacteria, such as E.coli and H.Pylori, with a slick cover and prevents them from sticking to the walls of the urinary tract and digestive tract.
Since the bacteria are unable to attach themselves to anything they are flushed out of the system and unable to cause any infection or harm. This anti-adhesion ability also help to prevent stomach ulcers, gum disease, and cavities. This ability also helps to prevent cardiovascular disease by stopping cholesterol plaque formation in the heart and blood vessels and by lowering LDL (bad) cholesterol and increasing HDL (good) cholesterol levels in the blood.
Cranberry juice has also been shown to increase the desirable “friendly” bacteria in the digestive tract which benefits digestive disorders such as IBS, colitis, gastritis, indigestion, gas, bloating, and constipation. Cranberry juice has also been known to help treat diaper rash by reducing pH levels in the diaper and thereby reducing irritation. Native Americans commonly ate their cranberries simmered in honey or maple syrup or sun-dried and mixed with nuts to last them through the winter months.
1 - 12 oz. package of fresh cranberries, washed and sorted
3/4 cup of maple syrup
1/4 cup of orange juice
In a medium sauce pan, combine all three ingredients and heat over medium-high heat until it starts to boil. Reduce the heat to simmer for 10 minutes, or until the majority of the cranberries have popped. Don't overcook, the texture of the cranberries changes and it gets weird.
Remove from the heat and allow to cool completely. Store in the fridge in an airtight container for up to 4 days before Thanksgiving day.