Herbal Cranberry Sauce with Rose Hips, Cinnamon & Orange

Health Benefits of Cranberries

Cranberries are high in fiber, potassium and vitamin C. They also contain other nutrients like calcium, folate, magnesium, selenium, and zinc. Cranberries are also high in antioxidants and have anti-inflammatory and antiviral properties. So needless to say, adding cranberry sauce to your holiday table can give you that extra boost of vitamins and minerals you might need being around large groups of friends and family during the holidays. 

Health Benefits of Rose Hips

Rose hips, if you aren’t familiar, are the fruit of the rose plant. These little fruits are also very rich in vitamin c and antioxidants. Which is why I love adding rose hips to my cranberry sauce giving this traditional holiday side a medicinal boost. 

Health Benefits of Cinnamon 

This warming spice is considered a carminative herb. Carminatives help support healthy digestion which can be a welcome benefit after indulging in large holiday meals. 

Health Benefits of Orange

Most of us have heard that oranges contain vitamin C. Adding orange to this recipe helps bring a sweet citrus flavor to the tart cranberries but also just boosts that vitamin C level even more.

Ingredients

• One 12-ounce of bag fresh cranberries 

• ½ cup of dried rose hips 

• 4 cinnamon sticks 

• ⅓  cup of maple syrup

• ¼  cup of brown sugar 

• Two medium/large oranges

• About 1 cup of water

  
  

Note: If making this recipe for a holiday party, you can double or triple the recipe to meet your needs. 

Instructions

1. Wash cranberries making sure to discard any ones that are looking a little off

2. Wash and dry the oranges. 

3. Peel one orange and cut the fruit up into small chunks making sure to remove any seeds. 

4. Zest the peel of the other orange, placing zest in a small bowl and set aside.

5. Using that same orange, juice the orange into a measuring cup. Add water to the measuring cup with the orange juice until you have one cup of liquid total. Set aside. 

6. Add all of the ingredients to a medium size saucepan and turn the heat to medium/high.

7. Stir and bring to a low boil, let boil for a minute or two and then reduce heat to medium/low and simmer. The cranberries will begin to pop and combine. 

8. Continue cooking on a medium-low heat for about 20 minutes, stirring occasionally. 

9. Once cranberries have popped and the sauce looks combined, remove from heat. 

10. Allow to cool, then remove cinnamon sticks. 

11. Transfer into an airtight glass container and store in the fridge for up to 2 weeks.

12. Enjoy!

    
    

Note: The sauce will thicken even more once refrigerated.