Cranberries support urinary tract health and contain compounds which stimulate ‘quinone reductase’ enzymes and cause apoptosis. Fresh ginger can help reduce arthritis pain and pineapples (which contain bromelain) are known to help with pain and inflammation due to the the strong enzyme activity. The key to unlocking the flavor in my recipes is by using a real zester, and grating the orange rind, and the ginger, and so forth. If you can avoid it, do NOT use a commercial dry spice, except for cinnamon. And be sure to use Ceylon cinnamon. If you’re curious as to why, read my article about it called “How to Choose the Right Kind of Cinnamon.”
1/2 cup of coconut water
Fresh cranberries (24 ounces or 4 cups)
8 oz (1 cup) crushed pineapple (the juice is okay to put in)
1 -2 tea grated fresh ginger (to taste)
2 tea grated fresh orange rind
1/4 tea Ceylon Cinnamon powder
1/4 sugar (or more if you prefer it sweeter and less tart)
You can use evaporated cane or coconut sugar, or even honey/maple or agave. Sweeten to your own taste preference.
Directions: Gently simmer all the ingredients together, with a lid on, but not tight, keep it cracked open a little or stir frequently. Simmer gently until it is the texture you like, it takes me about 15 to 20 minutes. Note: If it’s too thick for you, add some pineapple juice or water. If it’s too thin, let it boil off some of the liquid. I prefer mine a bit chunky, but if you can certainly blend it until it’s smooth. Chill before serving.