I’ve got an amazing recipe today that will become a keeper for the holidays. It’s a healthier take on cranberry sauce. Don’t be surprised if you end up using it at other times of the year!
It’s great to accompany almost any meat … and I’ve also found it strangely delicious stirred into spiralized veggie noodles (I know, I was shocked, too!)!
This thick cranberry sauce is almost a marmalade texture and takes less than 30 minutes to make. Plus, it can be made several days ahead of time and stored covered in the fridge.
I chose coconut sugar for this recipe because it’s lower in fructose. You also could add maple syrup (start with ¼ cup and add more to taste). Or, you can add dates. Simply soak 5-6 dates in hot water, and then chop them up before adding them to the pan.
INGREDIENTS:
- ½ cup (100 g) coconut sugar (or maple syrup or chopped soaked dates)
- 1 cup (230 g) water
- ½ cup (110 g) crushed pineapple
- 2 tbsp pineapple juice
- ¼ tsp ground cinnamon
- ⅛ tsp freshly grated nutmeg
- ½ cup (95 g) dried tart cherries
- 1 12-ounce (350 g) package fresh or frozen cranberries
- ⅔ cup (85 g) chopped walnuts, toasted
- ½ tsp freshly grated orange or lemon zest
Combine your sugar (coconut sugar, maple syrup, OR chopped dates) with the water, pineapple, pineapple juice, cinnamon and nutmeg in a medium saucepan.
Bring to boil. Add cherries and cook for 2-3 minutes, until they start to soften.
Next, stir in cranberries and return to boil. Lower the heat and simmer for about 10-12 minutes, until cranberries being popping.
Carefully taste for sweetness, and adjust if necessary (honestly, it is already so sweet to me). Remove from heat.
Meanwhile, heat a small skillet over medium-low heat. Add walnuts and toast them for about 2-3 minutes, until they begin to turn light brown. Do not get distracted and burn them like I did last year:) Remove from heat and set aside.
When the cranberry sauce is done, stir in walnuts and orange zest. Let the mixture cool – it will thicken quite a bit.
Serve the sauce either at room temperature or chilled. This keeps for 3 days in the fridge. And it is so much BETTER than a regular canned cranberry sauce. ENJOY!!!!!