ECHINACEA SPICED CRANBERRY SPREAD

I’ve been busy preparing my immune system and nervous system for winter. Whenever I can I throw in herbs that will give me the support I’ll need, and this recipe is one of them. I simmered the cranberries long enough to soften up and mash into a spread. Then I infused echinacea and other spices to spruce it up a little.

BENEFITS OF ECHINACEA

Echinacea is commonly used to boost immune systems. There are claims that it can be used to shorten the duration of cold and flu. And also that it also can reduce their symptoms like cough, fever and sore throat.

To make the spread extra tasty, I also added allspice and cloves. They also contribute antioxidant, anti-microbial and anti-inflammatory properties. My outlook is all about prevention. I sneak all of the herbs I need into my daily routine and this feels less like a chore and more like a creative endeavor. Whatever works, right?

I’ve had cranberry sauce on my brain lately. I’m not sure why because I don’t like cranberry sauce at all. I guess Thanksgiving is inspiring me more than I expected. But now I don’t have to ensure cranberry sauce or the dreaded rejection of it because I have this cranberry spread instead!

ECHINACEA SPICED CRANBERRY SPREAD

Ingredients

• Fresh (or frozen) cranberries
• Zest of 1 lemon
• 1″ ginger root, minced
• Raw honey, to taste (optional)
• 3 teaspoons of echinacea (dried leaf)
• 1 1/2 teaspoons of allspice
• 1 1/2 teaspoons of cloves
• 1 cinnamon stick

Directions

1. In a medium saucepan, add the cranberries and pour in enough water to reach about halfway to the top of the cranberries.
2. Bring to a boil then cover with a lid, lower the temperature and simmer for about 10 minutes.
3. Add the echinacea and spices and steep for another 10 minutes.
4. Discard the herbs, add honey and mix well.
5. Cool the spread and chill in the refrigerator until ready to serve.
6. Enjoy!