Thanksgiving Cranberry & Hawthorn Sauce
Autumn Herb Recipe
This delicious sauce is 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 meal. Shan Zha’s strong ability to resolve food stagnation will enable your guests to more easily digest the big Thanksgiving meal 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.
INGREDIENTS:
- 2 cups fresh cranberries
- 1 cup dried hawthorn berries/Shan
- Zha/Crataegus fruit
- ¾ cup sugar
- ¾ cup water
- 2 tablespoons grated orange rind
DIRECTIONS:
- 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.
Makes 3 cups.
About the Author
Laura Stropes, L.Ac. is a licensed practitioner of acupuncture and traditional Chinese medicine with a great love of Chinese herbology. She has been in practice since 1998. She has a passion for helping people on their path to achieve balance and wellness. She is a Fellow of the Acupuncture & TCM Board of Reproductive Medicine (ABORM), and specializes in women's health, in helping women, men, and couples optimize fertility, and supporting healthy pregnancies. She also has a strong focus on treating problems that negatively impact everyday health and well-being (sleep, digestion, stress level, pain). Laura worked at Mayway from 1999-2019 as an herbal consultant and project manager. Laura’s projects included the initial Mayway website in 2004 and website redesign in 2012, the Herb ID Kit recreation in 2009, and she coauthored the book “A Practitioner’s Formula Guide: Plum Flower & Minshan Formulas” - Wrinkle, Stropes & Potts, published in 2008. She also worked on product research and development, writing articles, and consulting services for other acupuncturists, chiropractors, veterinarians and medical doctors in choosing suitable TCM herbal treatments for their patients. Laura can be reached at: laura@laurastropes.com.
