I saw this recipe on an email from Andrea Beaman, Chef, Herbalist, HHC, AADP…she is known for her use of food as medicine. Because it looked so simple and good, I am making it for my Thanksgiving guests. However, don’t just save this for once a year. The ingredients are few, whole and nutritious!
With Andrea’s permission I am now sharing with you…Enjoy!
Mulled Apple Cranberry Sauce/Jam
Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hour
Author: Andrea Beaman
Recipe type: Sauce
Cuisine: Food is medicine
Serves: 8-12 servings
• 2 cups apple cider
• ¼ cup organic Mulling Spices (allspice, cloves, ginger, cinnamon)
• 2 pounds fresh cranberries
• ¾ cup maple sugar (can use beet sugar or cane sugar)
• Couple of pinches of sea salt
1. Wrap mulling spices in a cheese cloth.
2. Bring apple juice and mulling spices up to a boil.
3. Cover and simmer 25-30 minutes.
4. Add the cranberries and sugar, and bring back up to a boil.
5. Lower heat to medium/low and cook 30 minutes or until most of the cranberries have popped.
6. Remove the cheesecloth/mulling spices and discard.
7. With a fork, mash the remaining cranberries.
8. This cranberry sauce can also be used as a jam to spread on your fave bread.
9. It’s delicious!
P.S. I thought I had mulling spices on hand; but I didn’t. However, mulling spices are easy to make. All you need is:
cinnamon sticks, whole cloves, allspice and dried orange peel.
For more information about Andrea and her work, www.AndreaBeaman.com