Thanksgiving has come and gone but I made lots of yummy recipes to share. Most of them are not too Thanksgiving-y. Goji Cranberry Sauce at first glance is an exception to that statement. This intensely magenta sauce though is very versatile and super nutrient dense.
I attended not one but two Thanksgiving gatherings last week and I brought this to the more “traditional” of the gatherings. I did partake of some heavenly fire roasted yams but the bulk of my meal was a lovely raw onion bread topped with a lovely kale salad and a hefty dollop of this sauce. One of my hosts declared, “This tastes like SweetTarts!” after she tasted the sauce.
Anyhow, my point is, don’t relegate this cranberry sauce to your thanksgiving table. Happily enjoy it throughout the cranberry season!
Goji Cranberry Sauce
2 tbs. Irish Moss, powdered
1/2 cup of water
1 cup goji berries
1 1/2 cups fresh squeezed orange juice
12 oz. fresh cranberries
1/2 tsp. Vanilla Powder
1 2″ knob ginger, grated
stevia to taste (orange flavored works nicely)
Combine Irish Moss Powder & water and set aside. Soak goji berries in orange juice for 5 minutes. Combine Irish Moss mixture, gojis & juice with remaining ingredients in a high powered blender. Blend on high until smooth. Store in a glass jar and allow to thicken over night.
This will not “gel” like a traditional cranberry sauce. It will be a thick but pour-able consistency. Delicious with raw, wilted greens.
Wednesdays blog: Raw Chocolate Chocolate Chip Cookies