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Sauces & Seasonings
American
About 2 quarts
15 minutes
30 minutes
Though cranberries are only found in the stores from October through December, they freeze well and will last until the next season. Freezing doesn't diminish their nutrient content either.
3 packages organic cranberries (7.25 oz. each, about 6 cups)
2 cups pomegranate juice
1 cup Organic Blue Agave Syrup
1 tablespoon tangerine peel (from about 2 tangerines)
1 teaspoon ground ginger
1/2 tablespoons per serving allspice
1/4 teaspoon nutmeg, ground
Wash cranberries and place in a heavy, 4-quart, nonreactive saucepan.
Add the juice and agave syrup. Stir to combine.
Heat mixture over medium-high heat until the liquid is boiling and the cranberries start to pop. Reduce heat to low and simmer, stirring occasionally, for about 25 minutes or until the berries are soft and juices thicken. Sauce will continue to thicken as it cools. Remove from heat.
Stir in tangerine peel and ground spices.
Pour into clean, sterilized jars. Cool and store in the refrigerator for up to one month.
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