Cranberry sauce isn’t for Thanksgiving Day only! And certainly not in a can! This recipe is quick, tart, and YUMMY!
All you need is a pan and a knife, but if you have a food processor, you can make miracles happen in minutes. (If you don’t have a processor, a blender will work fine. You can even dice the ingredients with a knife and cutting board.)
It’s also perfect as a topping for baked squash or sweet potatoes. And did you know that cranberries are loaded with good stuff like vitamin C and fiber? But that is when you make it fresh from the actual berries like in this recipe. If you buy it processed or ready made from the store, let’s just say … don’t take your blood sugar numbers, because you may not like the look of them.
Makes 1 cup
8 servings of 2 Tablespoons
Ingredients
1 Cup Fresh or Frozen Cranberries
½ Cup Water
½ Cup Juice from Clementine Oranges (the small ones known as “Cuties”)
½ Teaspoon Cinnamon
Pinch of Ground Cloves
3 Tablespoons Fresh Persimmon
¼ Cup Mango
Instructions:
1. Heat small saucepan to medium low. Pour in cranberries, orange juice, cinnamon, and cloves.
2. Heat to a rolling boil, then turn down the flame/heat and simmer (just below the boiling point) while the cranberries pop! Turn off when berries have softened. Let cool.
3. In a food processor, pulse the persimmon and mango. If you don’t have a food processor, you can chop the fruit up in small pieces or use a blender with a little of the juice from the cranberry mixture to assist.
4. Stir mixture into cranberries.
5. Serve & Enjoy
Copyright Marty Davey & E4 Diabetes Solutions 2017. All rights reserved.
If you like these recipes, please feel free to share with your loved ones!