Cherry Cranberry Rosemary Sauce

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This CHERRY ROSEMARY Cranberry Sauce with absolutely NO refined sugar is something I make every thanksgiving for the fam bam. Why? Cuz the flavors are poppn’, that’s why! The typical “cranberry sauce” recipe calls for 2+ cups of sugar and the canned stuff just ain’t cuttin’ it. So try my little trick using cherries to naturally sweeten your sauce! Happy Thanksgiving to you all! We have so much to be thankful for.

DID YOU KNOW?
Research has shown that cranberry benefits help optimize the balance of bacteria in our entire digestive tract!

Ingredients:
3, 12 oz. bags of fresh cranberries
1/4 cup Fire Cider (optional)
1 pack (2 oz.) of fresh rosemary
1 tsp ground nutmeg
Zest from 1 large orange
1 cup fresh pineapple
1, 12 oz. bag of frozen cherries
2 scoops Vital Proteins Collagen (optional but adds tons of gut health benefits and protein)
1 cup raw walnuts, pecans, or almonds (optional)

Directions:
1. Rinse cranberries and place in a large pot and pour in just enough water until cranberries are almost submerged (no exact measurement). Cook on high until cranberries turn soft (4-5 minutes).

2. Reduce heat to low and add Fire Cider (if using) and entire pack of rosemary to pot and let simmer a few minutes for flavors to marinate (lid on).

3. Add 1 tsp ground nutmeg, or to taste and stir well.

4. Turn off heat, remove rosemary (it’s ok if you can’t get them all) and add orange zest. Stir well.

5. Add pineapple, entire bag of frozen cherries, and collagen (if using) to a large blender and about 1/3 of your hot cranberry sauce and blend until smooth (a few seconds). Do not add any water or liquid.

6. Add puree back into the pot of cranberry sauce and mix well. Put on lid and place in fridge at least 4 hours or overnight for it to cool and thicken (it will become “jelly-like”)

7. Crush nuts (if using) and add them right before serving so they don’t get soggy.

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