This dish mixes cranberries, orange juice, apples and currants with spices for a marvelous relish to enhance poultry, sweet potatoes, winter squash or cooked fruit. It has less added sugar than traditional cranberry sauce.
- 3 cups
- 1/2 cup orange juice
- 1/4 cup maple syrup, adjust based on tartness of cranberries
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 bay leaf
- 2 medium apples, peeled, cored and finely diced
- 12 oz fresh or frozen cranberries
- 1/2 cup dried currants
- 1 tsp orange zest
- In a saucepan, combine orange juice, maple syrup, cinnamon, cumin, cloves and bay leaf. Bring to boil over medium-high heat.
- Add the apples, cranberries, currants and orange zest.
- Return to boil; reduce heat and simmer uncovered, stirring occasionally, for about 15 minutes, until cranberries are soft. Remove bay leaf.
- Serve warm or at room temperature. Store in refrigerator and use within 1-2 weeks.
New American Plate Cookbook by American Institute for Cancer Research