Cranberry sauce
Cranberry sauce, a source of antioxidants and vitamin C, supports immunity and heart health. Ghee adds healthy fats, while ginger and garlic enhance anti-inflammatory properties, giving the dish a rich flavor.
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Author:
Roman Klymenko
15 years on low-carb nutrition
Kitchen: Indian
Goes well with: Chicken wings, Seafood, Meat dishes, Vegetable side dishes, Fish
Difficulty: simple
233
Servings: 2 (1 serving ≈ 40 gram)
Digestion time: 2 hour
In a saucepan, heat a little ghee (1 tbsp), then add finely chopped garlic (1 clove) and grated ginger (10 g).
Sauté them over medium heat until you can smell their rich aromas, which will take just a few minutes.
Then add cranberries (50 g) to the saucepan. Add salt to taste.
Reduce the heat and let the mixture simmer until the cranberries are completely softened. This process usually takes about 10-15 minutes.
When the berries become soft, strain the mixture through a fine sieve to remove the skins and obtain a smooth sauce.
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