Warm Cranberry Orange Sauce

This warm cranberry sauce is bright, cozy, and just the right mix of tart and sweet. Fresh cranberries cook down with orange and a little maple syrup to make a soft, jammy sauce that feels like the holidays. It’s full of antioxidants and adds a beautiful splash of color to your plate. I love it year after year!

Ingredients:

3 cups fresh cranberries
1 medium orange, zest + juice
1 medium apple, peeled and grated
⅓ cup pure maple syrup (adjust to taste)
½ cup water
½ teaspoon cinnamon
Pinch of sea salt

Instructions:

Add the cranberries, orange zest, orange juice, grated apple, water, and cinnamon to a medium saucepan.

Stir in the maple syrup and a small pinch of salt.

Bring to a simmer over medium heat.

Once the cranberries start to pop, reduce the heat to low.

Cook until the mixture thickens and becomes soft and jammy, about 12–15 minutes.

Taste and add more maple syrup if you want more sweetness.

Cool slightly before serving.

Braised Red Cabbage with Apples, and Balsamic

This warm and colorful holiday side brings sweet, cozy flavor to your table. The apples turn soft as they cook, and the balsamic adds a rich, festive depth. It’s nourishing, easy to digest, and a beautiful way to bring more color to your plate.

Ingredients:

1 medium head red cabbage, cored and thinly sliced
2 tart apples ( Granny Smith) peeled, cored and sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup (optional)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cinnamon or 1/4 tsp allspice
½ cup water or low-sodium vegetable broth

Salt and pepper to taste.

Instructions:

Prepare your cabbage and cover it with cold water( keeps it from browning) while you prepare the rest of the ingredients.

Heat oil over a large lidded skillet or casserole dish and add onions. Cook until soft.

Add in your balsamic stir until golden. Then add in your apples. Cook for about 3 minutes.

Drain your cabbage and add into the pot and stir to combine.

Add in your broth, apple cider vinegar, maple syrup, cinnamon ( or allspice), salt and pepper. Toss together

Cover and simmer 40-60 min ( stir a few times)

Pro Tip: This dish tastes even better the next day — make it ahead to save time during the holiday rush.

Pickled Probiotic Onions

Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)

Ingredients:

2 medium red onions, thinly sliced

1 1/2 cups filtered water

1/2 cup apple cider vinegar (with the "mother" for probiotics)

1 tablespoon sea salt (non-iodized)

1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)

2-3 cloves garlic, smashed (optional)

1 teaspoon black peppercorns (optional)

1 teaspoon mustard seeds (optional)

Fresh dill or bay leaf

Instructions:

Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.

Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.

Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.

Add the apple cider vinegar: Pour the apple cider vinegar over the onions.

Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.

Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.

Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.

Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.