Anjali's Cranberry Sauce

My "famous" cranberry sauce has become a staple at our family's Thanksgiving dinner. I hope it becomes a beloved part of you Thanksgiving as well!

Note: This sauce is also fantastic on a cheese plate, toast, oatmeal, and much more!

Ingredients (makes 8 servings):

• 2 tsp Resilience ® Turmeric Elixir (only use 1 tsp if using our Unsweetened Resilience ® Turmeric Elixir)
• ¾-1 tsp Anjali’s Chai Masala w/ Extra Ginger or garam masala 
• 24 oz cranberries
• 2 cups water
• The zest and juice of half a large navel orange
• ⅛ tsp ground cloves
• ¼ tsp salt
• ½ inch fresh ginger grated 
• 1 cinnamon stick
• A pinch of cayenne
• 1 cup of sugar
• Optional for a thicker sauce: 1-2 tbsp chai seeds

Directions:

1. Add all the ingredients except the Resilience ® Turmeric Elixir to a saucepan and bring to a boil.
2. Bring the heat down to medium-low and stir occasionally. (Once the cranberries are plump, you can mash them a bit.)
3. Add the Resilience ® Turmeric Elixir and keep cooking until most of the cranberries have burst and the sauce is thick.
4. Let the sauce cool in a heat-safe dish and enjoy!