Immune-boosting Cranberry Sauce

I discovered this particular recipe just this year.  I’ve tweaked it some but got it from the brilliant and sassy health coach, Andrea Beaman.  I love how these tart little Vitamin C-packed cranberries mix so well with these powerful immune-supporting herbs. What I also adore about this recipe is that its from scratch and helps to heal the memories of that gelatinous crap from the can that always served as a  centerpiece in my family’s winter holiday meals. You know what I'm talking about! This will make your home smell incredibly delicious and festive to boot! Enjoy this vitamin C-rich, anti-viral, herb-infused goodness. Dazzle your guests with a truly authentic but simple cranberry sauce.

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The Mulled Cider:
1 qt organic apple juice
3 cups water
2-3 inch piece of chopped organic ginger (1 tbsp dried ginger also works)
3-4 star anise pods
4 cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice
 
Bring all ingredients into a large soup pot and bring to a boil.  Reduce the heat and let simmer covered for I hr.  *Tip* I wrapped all my spices into a cheese cloth so that it was one big “tea bag.”  When I was finished with the cider, I kept the herbs and just boiled them in another pot of water (on low) to continue releasing that amazing smell into the house.  Remember these beautiful herbs don’t just smell/taste good, they are antimicrobial and will help keep the air in your home clean and fresh!
 
Cranberry Sauce:
3 cups mulled cider
3 pounds organic cranberries
½-1 cup organic maple sugar (or any organic sugar you prefer)
1 pinch of sea salt
 
Bring mulled cider to a boil.  Add cranberries and sugar and return back to a boil.  Lower the heat to medium low and cook for 30min or so until most of the berries have popped.  Whisk or mash berries. *Tip* More sugar helps develop the natural pectin (gelatinizing compound) in the cranberries but you can also simmer off more liquid for a similar effect.  Personally, I wanted less sugar so I just cooked it down a little longer.  Remember this will also thicken up as it cools.  If it’s not sweet enough, you can always add in more sugar as you go.  Let the sauce cool to room temperature.  Place it in the fridge for another hour to finish setting up.  Serve and enjoy!