Cranberry Puree

Cranberry Puree–a great improvement over plain ol’ cranberry sauce and great for inflammation!

In a blender add:

2/3 cup fresh or frozen cranberries

½ cup fresh pineapple chunks (must be FRESH, not canned)

½ fresh pear

1 stalk fresh fennel

1 tsp raw grated ginger

1 tsp raw honey or real maple syrup

1 cup water

Blend on low for 4 to 5 minutes

Store in a glass container in the refrigerator for up to 3 days

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