Thanksgiving is right around the corner and I am starting to think about what I can prepare ahead of time. Homemade cranberry sauce is one of those condiments that really add to the festive meal and it freezes well! This cranapple sauce recipe is a huge hit with those used to conventional canned cranberries that are made with huge amounts of high fructose corn syrup. It is also much healthier when you choose organic cranberries and organic apples.
Indigenous people have used cranberries for medicinal purposes for ages. Cranberries are especially used for urinary tract infections. Research has shown that the unique proanthocyanidins (PACs) in the cranberry actually inhibit the adhesion of bacteria, including E. coli, to the urinary tract epithelium. These antioxidant compounds specific to the cranberry are critical in the prevention of UTI rather than the acidification of the urine as was previously hypothesized.
Additionally, cranberries are being studied for their beneficial effects on the heart, the gums and teeth, gastric ulcers and protection of the brain.
This is the time of the year to hoard organic cranberries as they are harder to come by than conventional berries. I buy many bags of these organic berries and freeze them for holidays in the spring and even early fall of the next year. They seem to stay indefinitely in the freezer.
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: about 3 pints
Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!