Cranberry Sauce with Green Apple & Tangerine

Recipe makes about 2 cups of sauce

1 Tb Coconut Oil or Grapeseed Oil
½ a Sweet Onion, finely diced
10 ounces Fresh or Frozen Cranberries, preferably an Organic brand
Zest and Juice of 2 Tangerines
½ tsp Ground Cinnamon
½ tsp Ground Coriander
½ tsp Kosher Salt
¼ cup Agave Nectar or Honey
½ of a Green Apple, coarsely grated
2 tsp Worcestershire Sauce

Heat the oil in a medium sauce pan over medium high heat; when the pan is hot add the onion and sauté until golden. Stir in the cranberries, tangerine zest and juice, the cinnamon, coriander, salt and agave (or honey). Bring the mixture to a boil then cover the pot and reduce the heat to low. Simmer for 5 to 10 minutes until the cranberries have burst open and cooked down into a thick sauce. Transfer the sauce to the container of a blender or a food processor; puree to a smooth consistency. Transfer the cranberry sauce to a mixing bowl and stir in the grated green apple and the Worcestershire sauce. Taste the sauce and add a little more agave or salt if needed to sweeten and balance the flavors. (Each batch of cranberries will vary in their level of tartness so it is best to wait and add more sweetener at the end of the cooking process if needed.)
Cranberry Sauce can be kept refrigerated for up to 5 days or frozen for up to 3 months.


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