Cranberry Chia Sauce
Thanksgiving is upon us and in many homes, the roasted turkey takes center stage, along with the gravy and cranberry sauce. Ah, the cranberry sauce, some people love it and some people pass on it altogether. While I love a tart cranberry juice mixed with sparkling water or better yet, kombucha, I find traditional, and especially commercial, cranberry sauce too sweet for my taste, so I make a healthy Cranberry Chia Sauce instead, keeping it very simple with very little processing and sweetened with a bit of maple syrup. What is leftover after Thanksgiving is wonderful as a jam – a slice of baguette with a bit of brie topped with some cranberry chia sauce – delish!
Cranberries are a powerhouse of antioxidants, they are anti-inflammatory, a source of VitC and VitE. They contain a compound called A-type Proanthocyanins which helps with digestion, supports heart health, supports dental health and helps to prevent urinary tract Infections (UTIs) by inhibiting e-coli to bind. It won’t cure a UTI if you have one - it is a preventative.
Chia seeds are an antioxidant, support heart health, are an anti-inflammatory, a good source of soluble fiber to help with digestion, are mucilaginous to help with elimination, contain magnesium and phosphorous for bone health, are a rich source of Omega-3 fatty acids and are a rich source of plant-based calcium – gram for gram they contain more calcium than dairy products!
As always, when you make this recipe, I would love to see your creation so please post a photo of your Cranberry Chia Sauce goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 5 Minutes / Rest Time: 15 minutes / Makes: ~1 Cup
Ingredients
2 Cups Fresh Cranberries
1 Tablespoon Water
2 Tablespoons Chis Seeds
2 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
For a more traditional cranberry sauce taste, substitute fresh orange juice and orange rind zest for the lemon.
How It’s Made
In a small pot on the stovetop over medium heat, add the rinsed cranberries and the water.
Let the cranberries cook – they will soften and pop open.
Remove from the heat and mash up the berries with a wooden spoon leaving some texture.
Add the remaining ingredients and stir.
Taste the sauce and add a bit more maple syrup if you prefer it sweeter.
The sauce will thicken as it cools.
When cool, transfer to a jar to store or a serving dish to use right away.
Enjoy!
