Every year I like to experiment with cranberries and find new delicious ways to add herbs and spices to them. This year I was inspired by a friend who had added sour cherries to their cranberry sauce. I stepped it up a bit more. Let me know if you enjoy it?
- 16oz cranberries
- 8oz cherries (pitted and quartered)
- Zest of one orange
- Juice of one orange plus water to make 1 cup
- 1 cup sugar
- 1/2 tbsp cinnamon
- Dash of clove powder
- 6g gelatin
- Zest your orange and then slice in half to juice. Fill a cup measure with orange juice and enough water to make one cup. Combine this juice with 1 cup of sugar in a 2 quart pot on the stove on medium heat.
- Add in your zest and herbs. When water starts to simmer add in your fruit.
- When cranberries start to ‘pop’ turn off the heat and stir in your gelatin. You may want more gelatin if you want a jell sauce. 6g just thickens the liquid.
This recipe keeps well in the fridge and will be a sweet and sour addition to your holiday meals. Be sure to include this antioxidant packed dish with carminative herbs to help you digest all the heavy holiday food you are sure to have around the dinner table. You can even add more herbs if your taste buds will be delighted by them.
Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. The Dancing Herbalist posts on this blog every Thursday. For more of our posts, join us on Patreon. Jillian also presents regular live classes in The Dancing Herbalist’s home herbalist courses online. For more learning opportunities or to work one-on-one with Jillian with her wellness and herbal consultationsvisit The Dancing Herbalist.com.