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)


  • 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®


  1. Wash, clean, dice or chop all fruit and nut ingredients (except orange) per above.
  2. Grate orange peel for zest, then peel and chop orange sections.
  3. Combine fruits, chopped nuts and zest into large 4 qt. cooking pot.
  4. Pour in 2 cups of liquid (mixture of fruit juices and water). Stir.
  5. Add cinnamon and pumpkin pie spices.
  6. Add Truvia® or Sweet Leaf® if using a sweetener. Stir.
  7. Place pot on the cook-top, on relatively high heat.
  8. Stir the mixture until it comes to a boil and simmer for 5-10 minutes, stirring as the cranberries “pop” and split.
  9. Remove from stove and allow to cool to room temperature.
  10. 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®


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