Search this site

Recipes‎ > ‎Sauces and Sides‎ > ‎

Chunky Cranberry Pecan Sauce

This cranberry sauce from fresh cranberries is made to compliment turkey or chicken.  It's mildly sweet but not too sweet because there's no refined sugar in it.

Ingredients:

  • 2 cups fresh cranberries
  • 1/4 cup chopped, dried apricots
  • 1 cup chopped celery
  • 1/2 cup chopped pecans
  • 1/2 tsp. orange, tangerine, or clementine essence
  • a pinch of salt
  • a light pinch of clove
  • 1/4 teaspoon allspice (aka English pepper)
  • 1 tablespoon butter or palm kernel oil

Instructions:

  1. In the bottom of a sauce pan, melt the butter.
  2. Turn the heat up to medium, and sweat the celery until it starts to clear.
  3. Then add the dried apricots, and stir them slowly until they start to give up some of their natural sugars and get sticky.
  4. Add the pecans, cranberries, orange essence, clove, allspice and salt.
  5. Stir until everything is coated, and the cranberries start to get a bit mushy.
  6. Bring it all to a boil, and then cover, and turn the heat back down to low.
  7. Let this simmer until the berries are well cooked.

Serving Suggestions:

Serve as a side dish to turkey or chicken.  This is a great Thanksgiving or Christmas recipe.
 

Sign in|Report Abuse|Print Page|Remove Access|Powered By Google Sites