By Christopher Wiesman, Deli Manager, Co-op Owner
This tangy sauce is so good you’ll want to make it year round. It pairs well with sliced turkey, ham, or seitan, and makes an exciting addition to a leftover sandwich. If you’re feeling adventurous, try warming some up and serving it over a scoop of vanilla ice cream!
- 4 cups whole cranberries, frozen or fresh
- 1 9oz bag frozen cherries or raspberries
- 6 Tbsp sugar
- ¼ cup light agave nectar
- Pinch of salt
- Zest and juice of 1 navel orange
- 1 Tbsp vanilla extract or vanilla bean
- ½ tsp cinnamon
- ½ cup minced fresh mint
- In a medium saucepan, combine cranberries, cherries/raspberries, 3½ cups water, sugar, cinnamon, and salt. Scrape the vanilla bean seeds into the mixture and add the spent pod, if using. Let the sauce simmer until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it simmer for at least 10 minutes, and up to 25 minutes. Remove from heat. Allow to cool for 20 minutes.
- Stir in juice, vanilla extract (if using), mint, and orange zest. (Tip: Add a couple drops of stevia to increase sweetness, if desired.) Cover sauce well and allow to cool for 1½ hours at room temperature. Refrigerate. Sauce can be made up to 1 week in advance and kept refrigerated. Remove vanilla pod before serving.