By Ania Robertson
A Thanksgiving tradition
At Thanksgiving, everyone is bustling in the kitchen preparing traditional dishes. You can’t miss cranberry sauce on the table. Although many cooks guard their recipes, there are exceptions. My best friend Joanna shared her recipe for this wonderful, refreshing cranberry sauce that’s traditionally served with turkey. I just added some Ayurvedic magic to enhance the flavor, and to add warming qualities that are crucial for maintaining good health during the chillier months.
Cinnamon is a warming spice, and contributes to the sweet tastes. In Ayurveda, cinnamon is used to balance the digestion and to pacify stomach disorders. Combined with other warming spices like ginger and cloves, it can soothe discomfort associated with the cold air. In Ayurveda, cloves are considered to enhance circulation, digestion and metabolism and can help counter stomach disorders such as gas and bloating. Ginger stimulates energy and kindles the digestive fire in the stomach.
All these spices also add an aroma that stimulates our senses and enhances appetites. In addition, it will draw good memories of the great quality family-friends times, often reaching back to the days of our childhood.
8 ounces fresh cranberries
1 medium Honycrisp apple
1 Bosc pear
1/4 cup of fresh orange juice
3 tablespoons of white sugar
dash of cinnamon
2 thin slices of fresh ginger
smidgen of salt
Peel and core the apple and pear, and cut them in quarters, and cut every quarter into 5 parts.
Put them in a small pot and add orange juice, sugar, cloves, cinnamon, ginger, and salt.
Simmer on low heat for about 15 minutes, or until the fruits are soft but tender. Stir occasionally.
Add cranberries and cook for a few minutes till berries burst but not smash.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.