|everything is in the pot|
Over the years I have grown to really appreciate the high quality whole berry versions. I prefer the chutney style more than the jellied that is for sure. Replacing some of the water for orange juice, adding citrus zest, and lots of spice is the only way to go as far as I am concerned. When putting this version together I looked for a few key components.
1. no refined sugar
2. a complementary fruit flavor to go with the citrus and cranberry
3. a lot of spice and citrus flavor
So here you have it. Takes about 10 minutes to prep and about 15 minutes to cook.
*NOTE: I updated the original recipe to use less date sugar and cook the sugar on its own for a minute. The texture and flavor with the increased maple syrup turned out much better. I also replaced the OJ for water as the zest and juice was overpowering the flavor of the cranberries.
|just as the cranberries start to pop and split open|
PEAR GINGER SPICED CRANBERRY SAUCE
Servings: makes about 2 ½ cups
1 cup water
1 tsp. of orange zest
1/4 cup organic date sugar
3/4 cup maple syrup
3 cups fresh cranberries (12 ounce bag)
1 Tbls fresh grated ginger root
1 ripe pear diced finely
2 (3-inch) cinnamon sticks
6 whole cloves
1/4 tsp fresh ground nutmeg
Place date sugar, water, and maple syrup in a medium saucepan over high heat. Bring to a boil. Cook for a minute to breakdown date sugar a bit. Add the remaining ingredients and cook, stirring occasionally, until the cranberries all pop, about 10 minutes. Leave no cranberry un-popped! Remove from heat and let cool slightly. Transfer to a covered container and refrigerate until just before use.