Gingered Cranberry, Rhubarb Sauce
Cranberry and rhubarb’s tart nature’s actually compliment each other. In this recipe, a little (or a lot) of candied ginger adds a bit of heat and sweetness
Prep time: 15 min Cook time: 10 mins
Ingredients
12 oz fresh cranberries
1/3 -1/2 cup organic cane sugar
1/2 cup rhubarb fresh or frozen ,thawed and drained
1 inch piece of candied ginger, minced
3 Tbsp orange zest
1/2 cup water
Instructions
In a large sauce pan, combine all ingredients, except sugar and zest, over medium heat. Stir occasionally until cranberries pop, and rhubarb softens. Add in sugar and orange zest, taste to adjust the sweetness and zest to your liking. Cook until the sauce starts to thicken - about 10 minutes.
Recipe Notes
Energetics: Cranberries and rhubarb help clear heat in the lower burner: the Bladder, Kidney, and the Liver. The sour flavor helps stimulate digestion and astringes damp and leaking conditions.
Primary season: Autumn/Winter
