If you’ve been searching for a bright, sugar-free cranberry sauce that’s easy to make and deeply nutritious, this fresh raw version is such a gem. It comes together in minutes and preserves the full spectrum of antioxidants found in uncooked cranberries, especially ellagic acid, a powerful compound linked to cellular protection and detox support. Serve this tart and tangy cranberry sauce with your holiday turkey, baked salmon, or winter squash and bean casserole. It's also delicious on top of pumpkin pie!  Did you know that cranberries are one of the most concentrated natural sources of ellagic acid? This powerful antioxidant and anti-cancer compound is especially abundant in berries like cranberries, raspberries, wild strawberries, and blackberries—those bright, tart fruits that make your mouth pucker—and is also present in smaller amounts in foods such as pomegranates, pecans, and walnuts.

I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact, I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though.

There’s something so grounding about a warm winter pilaf—the way the grains softly steam, the greens wilt just enough, and those little pops of cranberry brighten every bite. This one has been a favorite in my kitchen for years. It’s hearty, deeply nourishing, and full of the vibrant plant compounds we naturally crave during the colder months. This pilaf makes a beautiful addition to any holiday table, and it also works wonderfully as a gluten-free stuffing for turkey or roasted vegetables. If you want an extra layer of richness, scatter in a handful of chopped, roasted hazelnuts just before serving. They bring such a lovely crunch.

This cranberry sauce leans on ripe pears for just the right touch of natural sweetness, softening the tart berries without losing their bright, lively flavor. A touch of coconut sugar brings the flavors into balance without spiking blood sugar, thanks to its lower glycemic impact. You can make this recipe several days before Thanksgiving and serve it chilled or warmed on the stovetop. It’s lovely alongside roasted turkey or chicken, seasonal vegetables, pumpkin pie, or as a bright counterpoint to richer holiday dishes.

Ever tried black quinoa? It is delicious, and very nutty-flavored. A bit fibrous. Great for salads. It cooks up quickly like its white counterpart. This quinoa salad embodies the flavors of autumn. Roasted sugar pie pumpkin with a hint of cinnamon combined with dried cranberries, roasted pecans, shallots, and a zesty dressing.

As I mentioned in my last post, I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year, however, here is my menu: Squash from my garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip served with plenty of raw veggies; Gluten-Free Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch; Herb Roasted Turkey; Wild Rice Stuffing; and Mashed Red Potatoes with Roasted Garlic.

Some years, it just feels good to bring something different to the Thanksgiving table—something lighter, deeply nourishing, and still full of those cozy fall flavors. This baked salmon has been one of my children’s favorites for years. It’s simple, flavorful, and wonderfully tender. It’s a beautiful option for a smaller gathering or any holiday meal when you want a meat-free main dish. I love serving this salmon with a bright cranberry sauce. You can use my classic Cranberry Orange Sauce, or try my Raw Cranberry Sauce for an extra-fresh, antioxidant-rich pairing. Both versions complement the richness of the salmon beautifully. In the photo here, I’ve added a quick red quinoa pilaf, which makes an easy and colorful side dish.

Today I have a delicious Cranberry Orange Punch recipe for you!  Today's punch recipe is very simple to prepare and only takes a few minutes. You'll need one 8-ounce bottle of unsweetened cranberry juice concentrate. I buy it from our local food co-op in the juice isle (it is not refrigerated).

Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!

What do you have to be thankful for? Family, friends, a warm house, a cozy fire, delicious food? There is so much to be grateful for; just stop and think about it for a minute.