Cinnamon Ginger Cranberry Sauce
By Susan Male-Smith
Looking for a great addition to your Thanksgiving feast? Hit the market for these simple ingredients: crystallized ginger in the spice aisle, and bags of fresh cranberries. Buy extra cranberries during the holiday season and freeze for use throughout the next year. Cranberries are naturally filled with proanthocyanidins (referred to as PACs) -- components that can help prevent certain bacteria from sticking inside the body. They also contain powerful antioxidants like vitamin C and flavonoids, helping prevent certain diseases.
Makes about 7 servings (2¨÷ cups, ¨÷ cup per serving)
1 bag (12 ounces) cranberries
1½ cups apple cider
¾ cup honey
1 tablespoon crystallized ginger, finely minced
1 tablespoon orange peel, grated
6 whole cloves
4 cinnamon sticks, broken in half
1. Combine all ingredients in large, heavy saucepan.
2. Bring to boil over medium heat. Reduce heat and simmer, about 15 minutes, stirring occasionally, until berries burst and sauce thickens.
3. Remove cloves and cinnamon sticks; refrigerate sauce until cold.
Nutrition information (per serving)
Carbohydrate: 39g (100%)
Saturated Fat: 0g
Vitamin A: 35 IU
Vitamin C: 8mg
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.