Ready to kick that jellied cranberry sauce to the curb? Here’s a perfect substitute developed by Center for Functional Medicine Director Mark Hyman, MD, that’s bursting in flavor, but won’t keep you in the kitchen long.
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1 whole orange, peeled, sliced, seeds removed
1 whole lemon, peeled, sliced, seeds removed
1 whole pomegranate, seeded
2 cups fresh cranberries
- Place the orange, lemon and pomegranate seeds in a food processor and blend until creamy.
- Add the cranberries and process until coarsely chopped.
Nutritional information (per serving)
Makes 8-10 servings
Total Fat 0.1 g
Fiber 2.1 g
Protein 0.5 g
Carbohydrates 8.9 g
Sodium 1 mg
—Recipe courtesy of Mark Hyman, MD