Just in time for Thanksgiving, we’re sharing the Beet Boost take on cranberry sauce. Typically the unsung hero of the holiday meal, a dose of nitrates from Beet Boost is just what this dish needs to leave guests singing its praises! The following is a base recipe that will lend itself to any variation, from whole berry with nuts to smooth jelly with spices. Consider serving two or three, with notecards that list their differences as well as their common secret ingredient… Beet Boost!
Detoxing your body is the process of ridding your lymphatic system, liver, kidneys, intestines, and other organs of the accumulation of toxins. These toxic substances make their way into your body by way of the chemicals such as preservatives, pesticides, additives, and food coloring present in the processed foods you eat and the other products you use, such as alcohol and added sugar. Cranberries support detoxification of the kidneys, which is why they are so well known for treating bladder infections and supporting urinary health. They help stimulate urine flow and also remove harmful bacteria from the kidneys that can lead to infection. Beets support detoxification of the liver. The amino acids found in beets (nitrate, betaine) encourage the liver to get rid of toxins and defend the body’s bile ducts, by thinning the bile and allowing it to flow more freely; which is essential to keeping the liver running properly. Both cranberries and beets are a great source of vitamin C, which supports detoxification by protecting and improving immunity.
1. Rinse and drain the cranberries. Discard soft berries and any small stems that may remain.
2. Combine ½ of the berries in a sauce pot with the sugar, orange juice, water, ginger, lemon juice and salt. Turn the temperature to medium-high heat, stirring occasionally, until the cranberries have burst, about 10 minutes.
3. Add the reserved cranberries and cook on low until the berries soften, about 5 to 7 more minutes. Add the nuts (if using) and Beet Boost. Set aside to cool for about 20 minutes. Refrigerate until about 1 hour before serving.
Substitute apple or mango juice for the orange juice. Add fresh chopped fruits, such as apples, oranges or blueberries. Add finely chopped dried fruits, such as pineapple, raisins or currants. Add spices, such as cinnamon, allspice, nutmeg, black pepper or cayenne pepper.
We prefer to use less sugar in our sauce than traditional recipes call for. This creates the perfect balance of sweet and tart, and allows the Beet Boost to shine through! If you are trying to avoid sugar altogether, agave, maple syrup, and corn syrup are all fine substitutions. No matter which sweetener you choose, the best way to regulate sweetness is to taste often, adding sweetness slowly, in small increments, until your mouth says “WOW!”
Most people serve their cranberry sauce chilled, as a contrasting element in an otherwise hot meal. To achieve a perfectly balanced contrast, we recommend serving your cranberry sauce at room temperature rather than straight from the fridge. Otherwise, you run the risk of bringing down the temperature of the other warm foods on your plate.
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