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.
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.