Tuesday, November 18, 2014

Savory Cranberry Sauce

I have never been a fan of cranberry sauce. My parents has tried for years to find the ultimate recipe every Thanksgiving. From fresh strawberries, to ground up raspberries and oranges- they have tried it all. They love it, but I still could not bring myself to enjoy it. Don't even get me started on the stuff that comes out of a can!

Last year all of that changed when I tried this recipe from Taste of Home for Cranberry-Walnut Topped Sweet Potatoes. I tried a spoonful... and another.... and another. I loved it. I had finally realized that savory cranberry sauce has found its way into my heart.

Savory Cranberry Sauce 

((Printable Recipe))

3 cups fresh cranberries
3 tablespoons butter
1 medium sized onion, finely chopped (about 1 cup)
1 cup pure maple syrup
1 cup 100% cranberry juice
1 cup toasted chopped walnuts
3 teaspoons Dijon mustard
1/2 teaspoon freshly cracked pepper
1/2 teaspoon salt
4 tablespoons minced fresh chives (optional)

1. In a medium sized sauce pan, melt the butter and cook the onion and salt for about 5 minutes- until the onion has become translucent and tender.

2. Add the cranberries, maple syrup, and cranberry juice. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally. Cook for about 15 minutes- until the berries pop.

3. Stir in the walnuts and mustard.  Top with minced fresh chives. Serve warm.

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