My favorite dish at the Thanksgiving table has always been cranberry sauce.
I would have every bite include a tiny bit (or a lot) of cranberry sauce if possible! Sometimes I wonder if I like it that much because of its taste, or is it more sentimental?
I didn’t grow up with cranberries – they don’t grow in the tropics!
But my formative years were spent in New England where cranberries do grow. I’ve been fascinated by them since I first learned about how they are grown, and the beautiful images of cranberry bogs in autumn.
Do you eat out of sentiments? Yes, we do!
Foods do that, don’t they?
My mindful eating coach, Xen, recently said in our podcast interview, that she thinks emotional eating is normal and should be welcomed. Food and emotions go together because we are emotional beings. We feel things… and that’s normal.
So there you go…I may really like cranberry sauce because of the sentiments and memories it brings me, and I will wholeheartedly welcome it every time.
This is the easiest way and most delicious way I make fresh cranberry sauce. Maple syrup is also quite a New England signature, so there you go! Enjoy!
Maple Cranberry Sauce
- 1 bag fresh cranberries
- ½ cup maple syrup
- Grated orange or lemon peel
- Dash of salt
- ½ teaspoon ground cinnamon
- Put everything into a pot
- Mix well and simmer until desired consistency 15-30 mins
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