Nancy’s Cranberry Fruit Nut Holiday Sauce
All ingredients in pot ready to cook
MPN Cranberry Fruit Nut Sauce ready to serve
YIELD: 25 Servings (2 Quarts)
Ingredients:
- 1¼ lb fresh raw cranberries (rinse & remove any soft or rotten berries)
- 1 cup pear, any variety (ripe, leave skin on, diced; may substitute ripe grapes or plums)
- 1½ cups apple, ripe, skin on, diced (remove any bruised or spoiled areas – soft or wizened is fine)
- 1½ cups fresh pecans or walnuts, shelled
- 1 medium chopped orange – grate zest from orange, then peel and chop up the orange itself
LIQUIDS: You will need a total of about 2 cups of any combination – may substitute other sweet fruit juices available for those listed below.
- ¾ cup apple cider or juice
- ½ cup orange juice
- ½ cup water
- 1 tsp cinnamon, ground
- 1 tsp pumpkin pie spice mixture, ground
- 2 packets Truvia® or Sweet Leaf®
Method:
- Wash, clean, dice or chop all fruit and nut ingredients (except orange) per above.
- Grate orange peel for zest, then peel and chop orange sections.
- Combine fruits, chopped nuts and zest into large 4 qt. cooking pot.
- Pour in 2 cups of liquid (mixture of fruit juices and water). Stir.
- Add cinnamon and pumpkin pie spices.
- Add Truvia® or Sweet Leaf® if using a sweetener. Stir.
- Place pot on the cook-top, on relatively high heat.
- Stir the mixture until it comes to a boil and simmer for 5-10 minutes, stirring as the cranberries “pop” and split.
- Remove from stove and allow to cool to room temperature.
- Store in refrigerator until ready to be served.
NOTE: Any leftovers can be stored in refrigerator, usually keeps 1 month or longer. Or, you can heat to boiling and use sterile canning processes to put into cup or pint-sized sterilized glass jars for future holiday meals (or holiday gifts!)
An original recipe by Nancy Emerson Lombardo PhD following principles of Memory Preservation Nutrition®
