It seems silly to buy canned cranberry sauce with a ton of sugar and the bonus of toxic Phtalates, when it is so easy to make it homemade. Takes literally minutes. Boil water, add cranberries and sweetener. Simmer 15 minutes. Voila!
1 bag cranberries.
Water, enough to cover the berries
1/2 cup raw sugar, I like coconut palm sugar–avail at Whole Foods
4 Medjool dates, pitted and chopped a bit, but any dates will do.
5-6 strands saffron…again, Whole Foods has a pretty cheap good brand
3-4 cardamom pods, crushed.
You could use orange juice in place of the water if you like.
Place it all in a saucepan, bring to the boil, and simmer for 15 minutes. That’s it!
This dish is moist and slightly heavy, sour, astringent, sweet, and even bitter (the saffron), so it pacifies all three doshas in small amounts. It is particularly good for Vatta, with its heavy sweet and sour element, though fine for Pitta due to its sweet and astringent quality. Kapha would want to avoid large amounts, or make it less sweet, even eliminating or reducing the dates and adding some black pepper or Mexican red chile pepper.
Excellent to help you digest heavy winter food like baked meat.
copyright Eyton J. Shalom, M.S., L.Ac. San Diego, CA All Rights Reserved, Use With Permission Ayurveda, Acupuncture, and Chinese Medicine in San Diegohttps://www.bodymindwellnesscenter.com