Prep 5 mins
Cook 1 hr
Entered for safe-keeping, from Clean Eating, Fall 2008, a variation on the traditional U.S.A. Thanksgiving cranberry sauce. The sauce will keep well for 2 weeks in the refrigerator; the flavors will meld and improve the longer it sits. This recipe has about half the calories in traditional cranberry sauce.
- 3 cups fresh cranberries (340 g package) or 3 cups frozen cranberries (340 g package)
- 1⁄4 cup maple syrup (real maple syrup!)
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 lime, juice and zest of (separated)
- 1 shallot, minced
- 1⁄2 teaspoon dried tarragon
- 1⁄4 teaspoon sea salt
- Preheat oven to 350 degrees Fahrenheit.
- Defrost cranberries if necessary, or rinse fresh cranberries. Drain.
- Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and 2 tablespoons water.
- Using a zester, peel strips of lime and stir into mixture.
- Bake uncovered, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour.
- Remove from oven. Squeeze in juice from lime and stir in remaining 2 tablespoons maple syrup, as well as the minced shallot, dried tarragon, and sea salt.
- Cool down. Sauce should be served at room temperature. If not serving right away, refrigerate covered up to 2 weeks but allow to reach room temperature before serving.
This was too tart for most people. I would add extra maple syrup. I love the tarragon & shallot!! This is a great recipe! Made for the Veg swap 12/08.