Nancy’s Cranberry Fruit Nut Holiday Sauce
YIELD: 25 Servings (2 Quarts)
1 1/4 pounds 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)
1 1/2 cups Apple, ripe, skin on, diced (remove any bruised or spoiled areas – soft or wizened is fine)
1 1/2 cups Fresh pecans or walnuts, shelled
1 medium chopped Orange – grate zest from orange, then peel and chop up the orange itself
1 tsp Cinnamon, ground
1 tsp Pumpkin pie spice mixture, ground
2 packets Truvia® or Sweet Leaf®
LIQUIDS: You will need a total of about 2 cups of any combination – may substitute other sweet fruit juices available for those listed below.
3/4 cup Apple cider or juice
3/4 cup Orange juice
1/2 cup Water
- 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.
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.
- 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!)
© 2016 Nancy Emerson Lombardo, Ph.D. Original recipe by Nancy Emerson Lombardo PhD following principles of Memory Preservation Nutrition®