|Grandma Pearl’s Cranberry Sauce|
|Written by Shilo Urban|
Long before cranberries had been exalted as a hot new superfood that can ward off cancer, promote gastro-intestinal health and reduce stress levels (see Craving Cranberries for more on that!), cranberry sauce had already claimed the exalted spot between the turkey and the dressing on the Thanksgiving table.Native American tribes used cranberries that they called Sassamanash for food, dye, and to dress their wounds, and indeed these bright red berries may have been present at the very first Thanksgiving in 1621. They were first cultivated on Cape Cod in the early 1800's and have since become a staple of the holiday season. (History of Our Thanksgiving Meal divulges all the juicy details of traditional Thanksgiving fare, should you feel so inclined).
But cranberries deserve to be enjoyed year-round thanks to their powerful nutrient profile and possible benefits to the body and mind. Perhaps one of the healthiest dishes that you will eat this holiday, cranberry sauce packs a powerful punch of vitamins, minerals and essential micronutrients.
This Thanksgiving, forget the can-shaped jelly roll and cook up my grandmother's easy recipe for a chunky, crunchy sweet cranberry sauce:
Ingredients (organic if possible):
1. Combine cranberries and 1 cup of water in a large stewpot and heat until boiling.
2. Reduce heat and simmer for 15 minutes.
3. Add the rest of the ingredients, stir well and refrigerate overnight.
Notes: This cranberry relish recipe makes a large batch – enough for a Thanksgiving table – and can easily be cut in half. The sauce will last for days in the refrigerator and is a smart dish to make ahead.
image: Owl Pacino