Spicy and Sweet Cranberry Condiment

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For more information about cranberries checkout What to Eat Now: Cranberries

Spicy and Sweet Cranberry Condiment image
  • 2.5 cupsServings


  • 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


  1. 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.
  2. 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.
  3. Remove from heat, cool, and store in an airtight container. May be kept in the refrigerator for up to 2 months.

Nutrition Information

  • Serving Size: 2 Tbs
  • Calories: 30
  • Carbohydrate Content: 8 g
  • Sodium Content: 60 mg
  • Sugar Content: 8 g
Japanese Sweet Potato Soup with Rice & Nori Croutons recipe.

Japanese Sweet Potato Soup

This creamy vegan soup is topped with crispy rice “croutons” laced with seaweed; we used crumbled nori, but kelp or dulse flakes would work as well.