Cranberries have five times the antioxidant content of broccoli, they've been shown to protect against cancer, stroke, and heart disease.
Ingredients:
2 large, thick-skinned oranges
1 lime
1/2 cup (packed) dark brown sugar
1/3 cup pure maple syrup
1 cup toasted walnuts, coarsely chopped
1/4 cup crystallized ginger, finely chopped
Add the cranberries to a food processor fitted with the metal blade. Pulse to finely chop the berries. Remove the berries to a nonreactive bowl. Use a fine grater to grate the zest of the oranges and lime. Use a sharp knife to remove the white pith from the oranges and lime. Cut the orange pulp into several pieces, discarding any seeds, adding the pulp to the food processor. (Save the lime for the end.) Pulse to chop and add the chopped pulp and the zest to the cranberries. Stir in the brown sugar, maple syrup, walnuts, and ginger. If you like your cranberry sauce on the tart side, chop the lime pulp and add all or part of it to the mixture. Cover the bowl and refrigerate for several hours (or for as long as a week) before serving.
No one has commented on this article. |
