Ingredients:

• 24 oz cranberries
• 2 cups water
• The zest and juice of half a large navel orange
• ⅛ tsp ground cloves
• ¼ tsp salt
• ½ inch fresh ginger grated 
• A cinnamon stick
• A pinch of cayenne
• 3/4 to 1tsp Anjali’s Chai Masala Extra Ginger or garam masala 
• 1 cup of sugar
• 2 tsp Resilience Turmeric Elixir (1tsp unsweetened)
• Optional for a thicker sauce: 1-2 tbsp chai seeds

Directions:

Add all the ingredients except the Resilience Turmeric Elixir to a saucepan and bring it  to a boil.  Then leave it on medium low heat and stir it occasionally.  Once the cranberries are plump, you can mash them a bit.  Add the Resilience Turmeric Elixir and keep cooking until most of the cranberries have burst and the sauce is thick.  Let the sauce cool in a heat safe dish.  

This delicious cranberry sauce is of course perfect on your Thanksgiving table, but can also be fantastic on a cheese plate, toast, oatmeal, and much more!