Cranberries are definitely an underused fruit in my opinion.
This recipe stretches the season a bit, though it works fine as regular cranberry sauce.
I was especially intrigued by the no-work initial cooking method, which is baking rather than the traditional sauce pan boil.
In any event, it’s a great taste, and works especially nice as an appetizer paired with the cream cheese spread I posted yesterday.
- 1 c pecans, chopped roughly and roasted in the oven at 350° for 10 minutes or in a saute pan for about 3 minutes. Careful not to let them burn.
- 1 pkg. cranberries
- 1 c sugar ( I substituted 1/3 c erythrithol + 2 pkts of stevia or any sugar substitute that you like)
- 1 tsp cinnamon
- 1 c Smucker’s (or other) low sugar orange marmalade (I couldn’t find this, so I used a fancy brand with a mix of orange, grapefruit, and tangerine)
- 3 tbsp lemon juice
- Wash your berries and then drain.
- Place in a 9 x 9 baking dish along with the sugar and cinnamon, and mix
- Cover tightly with foil and bake at 350° for 45 minutes.
- Cool, and then add nuts and marmalade and lemon juice.
SERVES: 2 cups
NOTES: There is no reason not to put this up in 1/2 c servings and freeze for later in the year. Some interesting variations would be to add some jalapeño minced or some raisins perhaps. We in the Southwest are addicted to adding heat to just about everything. Perhaps if you can get it, some chile honey might be substituted for some of the sugar at the beginning as well.
SOURCE: Maridee Dugger and Jacqueline Bryant, friends from Iowa sent these recipes to me.