Tis' the Season of Cranberries by Phia

This post comes to you from my dear friend Sophia Palange. She is a remarkably talented natural food chef and an absolutely incredible human being. Her energy and enthusiasm for life is contagious and I am beyond grateful for our friendship. I am honored she agreed to contribute this week and can't wait to share what we have cooking up for you in the year!

Take it away Phia! ...

We are happening upon the season of food, thankfulness, and celebration. For me, celebration encompasses friends and family paired with a memorable flavor! I hope to inspire the same for all of you!

Although Turkey usually steals the show at Thanksgiving, I say, “Tis the season of cranberries!” This low calorie berry is an excellent source of vitamin C and fiber! A popular accompany to Thanksgiving dinner! 

Although many of us have the unsettling image of an ocean spray canned jelly roll laying sliced on a platter as its passed like a hot potato from person to person as it completes a full circle around the table.  This recipe is bright, flavorful, and can be done as fast as it takes to open two cans of canned sauce! It’s worth it! This recipe is inspired by my grandmothers version, which I am thankful for! 

Cranberry Sauce (serves 6)

1 cup of water
1⁄2 cup of honey
1 12oz bag of fresh cranberries, rinsed and set aside
1 orange; zested, halved. (Squeeze the juice from one half and cut the other half in small pieces) 
1⁄2 cup of diced pineapple (You can serve the rest of the pineapple with dessert!)
1⁄4 tsp allspice
1⁄4 tsp cinnamon
pinch of ground ginger


Bring water, orange juice, and honey to a boil. Once honey is dissolved add the cranberries and orange segments.  Let boil for 10 minutes until the cranberries have burst. Remove from heat; mix in pineapple chunks, all spice, cinnamon, and ground ginger. Let cool and enjoy! 

*Leftover sauce can be enjoyed as a sweet treat over vanilla ice cream or as savory chutney on baked chicken! 


Thanksgiving Juice (serves 1)

1⁄2 cup fresh cranberries
1 orange, peeled
1 apple cored and cut into wedges
Handful of rinsed spinach leaves
1⁄2 inch of peeled ginger root
Cinnamon to sprinkle


Put the first five ingredients through your juicer and sprinkle with cinnamon. 



I whole‐heartedly believe in the power of food and how it leaves us feeling. Food is our fuel and with that fuel we are able to energize, heal, and condition our bodies for optimum use! Phia’s is here to provide professional personal chef services using therapeutic whole food based meals designed for each client according to their own dietary, medical, and personal tastes. Phia’s is committed to providing high quality therapeutic meals! 

“Feel better with every bite!”
(207) 370‐1511

Patsy Culp

& celebrate, 616 Hope St, Providence, RI, 02906, United States