The 2016 Global Nutrition Report recently revealed that 44 percent of countries are “now experiencing very serious levels of both malnutrition and obesity, with one out of three people suffering from malnutrition in some form.”
“This has two arms,” says Precise Portions founder Ann-Marie Stephens. “Those who are starving for food, they will eat anything, there’s no way they can have good nutrition. And those who are obese, we are also malnourished, because we aren’t eating what our bodies need. People overeat—too much fat, too much protein, not enough fiber,” she says.
Changing the cranberry sauce we serve for Thanksgiving is one small change that would make a big difference in nutrition, she says. “I would like to see people prepare their cranberries from scratch, we want people to introduce the fiber. By boiling your own cranberries and orange peel, yes, you’re going to sweeten it because they’re impossibly tart, but you’re introducing more fiber.
She shared a variation on a recipe she uses herself. “This one is more like a relish and it uses crystallized ginger. This one is really special.”
CRANBERRY TANGERINE RELISH
Modified from an epicurious recipe, yields 3 cups
1 12-oz. bag fresh cranberries
1 6-oz. tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
¾ c. sugar
½ c. coarsely chopped crystallized ginger (about 2½ ounces)
Using on/off turns, coarsely chop washed cranberries in food processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in food processor. Combine with cranberries. Mix in sugar. Cover and refrigerate overnight. (Can be made up to a week in advance. Keep refrigerated. Serve cold or at room temperature.)