Cranberries are energizing. Combine them with fresh ginger and you have a warming and energizing beverage that’s perfect for cold or snowy afternoons.

A New England native fruit, Cranberries are packed with healthful benefits, including loads of vitamins and antioxidants. They have a special ability to help purify and restore the blood, making it super powerful medicine. Cranberries are a powerful digestive aid, which is why cranberry sauce is often served alongside heavier holiday meals.

Cranberries can also stimulate the mind. I like to drink this during the classic afternoon slump when I want a little more energy to complete a few tasks before the day goes dark early in the Winter months. It also makes a great festive alternative to other alcoholic holiday beverages.

Want more ways to use cranberries? Try this Cranberry Kitchari recipe.

Makes 3-4 servings

1 cup fresh or frozen cranberries
1/2 inch knob of ginger sliced into a few thick slices
maple syrup to taste
1 stick cinnamon for garnish

Bring cranberries and ginger to boil in a medium saucepan with 6 cups water. Once boiling, reduce to simmer and cover. Simmer for 15 minutes. Turn off heat and allow to sit another 5-10 minutes.

Strain liquid into mug. Sweeten with maple syrup to taste. Enjoy warm with a stick of cinnamon in your mug.

What to do with the leftover cooked cranberries and ginger, you ask? Try making a simple cranberry ginger chutney.

In a blender, combine cooked cranberries (squeeze out as much of the water as you can) and ginger with about 1/4 cup chopped onion. Add 1 TBSP maple syrup, and salt and pepper to taste. Serve with any dish, especially meats and cheeses.