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Cranberry sauce with Resilience Turmeric Elixir


  • 24 oz cranberries
  • 1 cup water
  • The zest and juice of half a large navel orange
  • ⅛ tsp ground cloves
  • ¼ tsp salt
  • ½ inch fresh ginger grated 
  • A cinnamon stick
  • A pinch of cayenne
  • 1 tsp Anjali’s Chai Masala Extra Ginger or garam masala 
  • 1 cup of sugar
  • 2 tsp Resilience Turmeric Elixir


Add all the ingredients except the Resilience Turmeric Elixir to a saucepan and bring it  to a boil.  Then leave it on medium low heat and stir it occasionally.  Once the cranberries are plump, you can mash them a bit.  Add the Resilience Turmeric Elixir and keep cooking until most of the cranberries have burst and the sauce is thick.  Let the sauce cool in a heat safe dish.  

This delicious cranberry sauce is of course perfect on your Thanksgiving table, but can also be fantastic on a cheese plate, toast, oatmeal, and much more!

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