We’ve been going crazy playing with cranberries in the Green Mountain at Fox Run kitchen these days. You might have seen my grown-up gravy alternative, the Cranberry Balsamic Jus, which I’ve enjoyed on turkey, pears, salmon, butternut squash puree, and rice since its development a couple of weeks ago. It’s a keeper…as is this one, Chef Jon’s foray into sweetener-free cranberry land.
I know what you’re thinking. Cranberries are über tart!! What is normally taken care of in most recipes by a whole lot of refined sugar is handled in this case by my favorite source of sweetness, fructose. Whether you are concerned for folks in your family who are living with Type II Diabetes or just want to cut down on sugar to improve your health, it doesn’t matter; this recipe is just yummy. When the strawberries, orange juice, and pear have a night to battle it out with cranberry’s tartness…everybody wins.
Sweetener-Free Cranberry Sauce – serves 8
1 C cranberries
1 C strawberries, quartered
1/2 C orange juice
2 T diced celery
2 T chopped walnuts
1 large perfectly ripe pear, diced
Combine the cranberries, strawberries, and orange juice in a small sauce pan over medium high heat. Bring to a slow simmer, un-covered, stirring occasionally. Cook about 15 minutes or until the cranberries start to burst.
Remove from heat. Stir in celery, walnuts, and pear. Allow to sit, refrigerated, overnight, to allow the sweetness from the fruit to win its battle over the tart cranberries.
What is your favorite thing (other than turkey) to enjoy alongside cranberry sauce?
Photo by: Blueiscool