A Fresh Alternative to Canned Cranberry Sauce!

This recipe has been a Thanksgiving staple for us the past 5 years.

In November of 2012 I discovered an amazing recipe in the November issue of Rachael Ray's magazine, EveryDay with Rachael Ray! March 2012 was when I was officially diagnosed with discoid lupus, so by November I was already eating a plant-based diet and staying away from salt, oil, and sugar. That was the same month I found this recipe and converted it into a lupus friendly one!

Before I continue, I do realize that I'm sharing this in the Nth hour; the eve before Thanksgiving. But you know what? I want to encourage you to grab that can of cranberry sauce out of you sister's hand, turn around, and quietly walk that thing out of the kitchen. Next, pray that there are still fresh cranberries at the grocery store, then head to the store to grab the few ingredients this sauce calls for. You'll be glad you did. . . and so will everyone else!

The original Cranberry Mango Chutney recipe calls for a cup of sugar. While sugar isn't really good for anyone, it is especially not good for those of us with autoimmune disorders! Like I tell my girls - they are 4 1/2 years old -, 'sugar bugs' kill all the good guys in our stomachs. In adult speak, diets free of, or at least limited in, sugar equals good gut health!


When our guts are healthy we don't risk the 'bad guys' causing inflammation in our intestinal tracks/gut linings. When the gut lining is inflamed, we actually allow all sorts of undigested proteins from bacteria and foods to leak into our bloodstreams! Yep! That's right! We let the 'bad guys' right in!! These sorts of invaders don't belong in our bloodstreams, so our bodies fight against it and voila! We've got an autoimmune flare!


So, what do I replace the refined white sugar with? I used to replace it with agave nectar, but some would argue that isn't the best substitute and I've actually come to agree with that. I'll go with honey again this year.


Here's the recipe:


Makes 3 Cups


Prep 25 minutes (or less depending on how fast you can peel a mango!)


Cook 15 minutes


1 pkg (12 oz) fresh or frozen cranberries (about 3 cups)


1 cup orange juice


1/2 cup honey
1 cup chopped fresh mango


1 tbsp. minced fresh ginger
1. In a large saucepan, bring the cranberries, orange juice, honey or date paste, mango, and ginger to a boil. Lower the heat and simmer gently, stirring occasionally, until thickened, about 15 minutes.
2. Transfer the chutney to a bowl. Refrigerate to cool and thicken. Serve shilled or at room temperature


Vince and the girls love this recipe by the way!


Enjoy and Happy Thanksgiving!!