Thanksgiving Cranberry & Hawthorn Sauce
I used my mom’s delicious recipe and added hawthorn berries for a great twist on the old Thanksgiving favorite. Shan Zha/Hawthorn fruit blends well with cranberries both in color and in taste, and is a great addition to prevent potential food stagnation arising from the heavy holiday meal. Shan Zha’s strong ability to resolve food stagnation will enable your guests to more easily digest a big Thanksgiving dinner and be ready for dessert!
Animal and laboratory studies report that Shan Zha/hawthorn berries contain antioxidant flavenoids, including oligomeric procyandins (OPCs, also found in grapes) and quercetin. The University of Maryland Medical Center references several studies showing that hawthorn berries have been used medicinally as far back as the first century. Please see their website for supporting research and the medicinal uses of this amazing herb: http://umm.edu/health/medical/altmed/herb/hawthorn
Makes 3 cups
2 cups fresh cranberries
1 cup dried hawthorn berries/Shan Zha/Crataegus fruit
¾ cup sugar
¾ cup water
2 tablespoons grated orange rind
First wash and pit the hawthorn berries, soak in water for 10 minutes, then strain and discard water.
In the meantime, wash the cranberries.
Place the hawthorn berries in a saucepan with the sugar and water. Bring to a boil, then down to a simmer for 10 minutes. Add the cranberries, bring to a boiling point again, and simmer only until the cranberry skins pop – about 8 to 10 minutes, then take pot off the stove.
Add orange rind and allow to cool. Serve warm or chilled.