I have gone cranberry crazy this holiday, having such fun creating many different recipes for this incredibly healthy and delicious food.  Cranberry sauce is one of those great dishes that can be made in a variety of ways.  Since I am always looking for a way to give my food a digestive boost, I thought fennel might be a delicious addition along with fresh ginger, and I must admit I was quite right. See below for the recipe with some variations. I hope you have as much fun as I did.


3 1/2 cups fresh cranberries

1 cup of water, orange juice or pineapple juice (I used water in my recipe)

1 cup of raw sugar (less is good if you prefer it to be less sweet - a few drops of stevia also work well with bitter foods, so I often use 1/2 cup of sugar and a couple drops of stevia). If you want to use raw honey it is best to add it after the cranberries have been cooked. Maple sugar is also a treat. 

1/4 cup finely minced ginger

1 cup finely minced fennel

1 tbsp zest of orange peel

* I used 3 drops of doTerra Wild Orange Essential Oil. (Your batch will still be great if you do not have essential oils). If you do want to order doTerra, go HERE.

Combine all the ingredients in a saucepan and bring it to a boil. Reduce heat and simmer for about 15 minutes. Cool and serve immediately or chill. 

Other ingredients you may love: cinnamon, jalapeno (seeded and minced), chili flakes, or cayenne.