Cranberry Sauce With Crushed Pineapple and Clementine Juice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I had this sauce a dozen years ago at an all-you-can-eat vegetarian Thanksgiving feast in a restaurant in town. Tangerine or orange juice can be substituted for the clementine juice. Do not use the canned variety of concentrated juice-only fresh in this recipe. Ingredients:
1 lb fresh cranberries or 1 lb frozen cranberries |
2 tablespoons honey or 2 tablespoons agave nectar |
1 cup pureed fresh pineapple or 1 (8 ounce) can crushed pineapple in juice, undrained |
1/2 cup fresh clementine juice |
1 cinnamon stick |
1/4 teaspoon ground cardamom |
Directions:
1. Combine all ingredients in a sauce pan.
2. Bring to boil over medium-high heat.
3. Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool.
4. Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary.
5. Yield is estimated.
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