Most holiday tables wouldn’t be complete without a ruby-hued dish of juicy cranberries. This tart and mighty berry is high in vitamin C and phytonutrients, which are known for their antioxidant and anti-inflammatory benefits.

This homemade cranberry sauce recipe is, surprisingly, very easy to prepare and much more nutrient-dense than the canned version, which often has a lot of sugar and unnecessary additives. It is delicious accompanied by turkey, or even roasted squash or sweet potatoes for a beta-carotene rich treat that’s as delightful for its fall colors as it is nutritious. It is also great to add to sandwiches for some additional flavor and nutrients.

In this recipe, apple juice adds a subtle, natural sweetness to the mixture, while ginger and cloves give the sauce a bit of kick. Ginger has long been used as a digestive aid in various cultures, and it makes the sauce warming and easy on the tummy.

Pineapple, pomegranate, and orange juice add vitamin C, an antioxidant that helps to reduce free radical damage to our cells.