Cranberry Sauce

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A nostalgic  holiday treat, this family recipe was re-developed by Dr. Ashley  to include wholesome, real-food ingredients.  A lovely accompaniment to your free-range Thanksgiving turkey or pasture-raised ham on Christmas day; this recipe is sure to bring some health-promoting cheer to your holiday table. 


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1 bag cranberries, fresh or frozen

1 pineapple, peeled and chopped

1 cup water

1¼ cups coconut sugar or monk fruit sweetener

1 tablespoon gelatin, from responsibly raised animals

2 oranges, peeled and chopped

1 cup walnuts or pecans, roughly chopped

1 cup celery, very thinly sliced

3-4 drops Wild Orange essential oil (optional)




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Rinse and sort the cranberries; discarding any that are soft or wrinkled.  In a large sauce pan, add cranberries, pineapple, and water.  Cover and simmer for about 10 minutes over medium-low heat.  Once the berries start popping, stir in the sweetener.  Next, sprinkle the gelatin over the surface of the berries, evenly dispersing it in a thin layer.  Cover for about a minute while the gelatin begins to "bloom".   Uncover and stir the gelatin into the berry mixture until well incorporated.  Remove from heat and fold in the oranges, nuts, and celery.  If using the Wild Orange essential oil, allow the cranberry sauce to cool to luke warm before stirring it in.  Serve with your pasture-raised Thanksgiving turkey or ham on Christmas day.  This recipe freezes well or store in the refrigerator for up to a week. 

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