Cranberry sauce

Cranberry sauce

If you’re ready to try your hand at making homemade cranberry sauce instead of serving the canned stuff, this recipe is for you. This sweet and tart side dish is the perfect addition to any holiday table. And with all of the health benefits cranberries provide, it might be the healthiest side at your Thanksgiving dinner.

Cranberries are very high in bioactive plant compounds and antioxidants that have been shown to reduce your risk of stomach cancer and improve heart health. They are also rich in vitamins and minerals like:

•    Vitamin C, an antioxidant essential for skin, muscle and bone health
•    Manganese, an essential trace mineral for growth and metabolism
•    Vitamin K1, an essential vitamin for blood clotting
•    Vitamin E, an essential antioxidant
•    Copper, an essential trace mineral for heart health

Recipe courtesy of Christian Eggerling, City of Hope's director of culinary operations. 

Yields: 12 servings. 


4 lb fresh or frozen cranberries
2 cups orange juice
2 cups apple juice
1 cup pineapple juice
2 oz lime juice
1 red beet, peeled, quartered
2 cinnamon sticks
2 tbsp unsalted butter
2 tbsp honey
2 tsp salt


1. In a saucepan, heat cranberries, orange, apple, pineapple and lime juices, beets and cinnamon sticks to a boil. Reduce to a simmer and cook over medium heat until they reduce by
half (about 40 minutes), then add the butter and honey.
2. Remove the cinnamon sticks. Remove half of the mixture (including all of the beets), and place it into a pan to puree, or you can use a blender.
3. Blend the mixture, and pour it back in to the pot. Season with salt, then serve.