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
2 responses to “Cranberry Puree”
Looking forward to making some of these…they all sound yummy! Thanks Jen!! Happy Thanksgiving to you and the family!!
You too! xoxo!