Spicy & Sweet Cranberry Condiment
Use this like you would ketchup—drizzle it on poultry and meat (including soy “meats”) or Brie and chèvre cheese. You can also serve it with simple sides such as steamed carrots or quinoa.
Serves: 2.5 cups
- 3 cups fresh or frozen cranberries, rinsed and stemmed
- 1 cup apple cider vinegar
- 1 tsp. allspice
- ½ tsp. nutmeg
- 2 tsp. cinnamon
- 1 cup honey
- 1 tsp. salt
- Put cranberries in 3-quart saucepan. Add vinegar, allspice, nutmeg, cinnamon, and 1 cup water. Bring to a boil over medium heat, and cook, uncovered, 10 minutes, or until berries are soft.
- Put cranberries in blender and purée until smooth. Mix in honey and salt, and return to pan. Cook over medium-low heat 15 minutes, or until thick.
- Remove from heat, cool, and store in an airtight container. May be kept in the refrigerator for up to 2 months.
Serving size: 2 Tbs Calories: 30 Fat: 0g Saturated fat: 0g Carbohydrates: 8g Sugar: 8g Sodium: 60mg Fiber: 0g Protein: 0g Cholesterol: 0mg
For more information about cranberries checkout What to Eat Now: Cranberries