Real Mango Ginger Cranberry Sauce

I love love love making healthier, homemade versions of everything.  No food is off limits, and the canned cranberry jelly, which I used to look forward to every Thanksgiving, is no different.  Real food holidays are highly recommended.  I know that some people think that the holidays are the perfect time to splurge.  That can be true in some senses, but before you indulge in store-bought, sugar-loaded cranberry sauce, take a look at how easy my version is to make.

Dump four ingredients into a saucepan and cook. That is it!  No chopping or lugging out a food processor.  This, by far, is the best cranberry sauce that I have ever tasted!  The flavor and tartness of the cranberries still come through, while the mango and dates add sweetness and creaminess without loads of refined sugar.  The ginger adds a nice warmth but is not overpowering.  Not to mention, ginger is a great superfood, too.

In case you haven’t looked, these are the ingredients in Ocean Spray Jellied Cranberry Sauce (used to be my favorite)…Cranberries, high fructose corn syrup, water, corn syrup.  Two different kinds of corn syrup?  Really?  Blah.

 I searched high and low for homemade cranberry sauce recipes, and many of them call for 1/2 cup or more of sugar.  That is ridiculous if you ask me.  Sure, it’s easy to make a dish taste good if you load it with so much sweetener that it’s practically dessert.  But make a recipe made only with natural ingredients and it still tastes amazing; now that is what I am talking about.

 I think you will definitely want to try this one and make extra because I may have some plans for some amazing leftover recipes for this sauce.

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Real Mango Ginger Cranberry Sauce

www.theorganicdietitian.com

Prep Time 2 minutes

Cook Time 20 minutes

Total Time 22 minutes

Servings 3 cups

Ingredients

• 1- 10 or 12 oz bag of whole cranberries fresh or frozen
• 1- 10 oz bag of frozen cubed mango or use fresh if you like about 1 1/2 cups
• 1 inch fresh ginger 1 Tbsp
• 2-4 each fresh pitted dates more or less, sweeten to taste *optional

Instructions

1. In a medium saucepan over medium heat, add the cranberries, mango, and pitted dates.

2. With a

   microplane

   , zest the ginger on top of the fruit (in using organic leave the skin on).

3. Cover the mixture with a lid

4. After a couple of minutes on medium low heat, stir the mixture. The fruit will start releasing their juices. NOTE: if you are using frozen cranberries there will be more liquid than if using fresh but that is ok.

5. Cook for 15- 25 minutes until most of the cranberries have burst open and the mango has softened.

6. With a fork or potato masher, break up the fruit until desired texture is reached (if you like it chunky or smooth).

7. After cooking the sauce with thicken naturally but if you feel it is too thick add in a splash of water until you achieve your desired consistency.

8. Remove from heat.

9. Serve warm, room temp, or cold from the fridge.

10. Store in am airtight container for one week or freeze for one month.