Cranberry, Apple, Pear and Walnut Sauce
Cranberry, Apple, Pear and Walnut Sauce Makes 4 cups Ingredients • • • • • • • • • • •
¾ cup fresh orange juice (approx 2 oranges) 2 tbsp agave nectar 2 cups organic Granny Smith apples, peeled and diced (approx 2 apples) 1 organic pear, diced 1 ½ tsp fresh ginger, minced Less than 1/8 tsp ground red pepper (cayenne) 12 oz fresh cranberries 1 tbsp grated orange rind 1 cinnamon stick ½ cup water ½ cup raw, unsalted walnuts, coarsely chopped
1. Combine orange juice, water, agave nectar, and cinnamon stick in a large saucepan; bring to a boil. Cook for approximately 3-4 minutes, stirring frequently. 2. Add in apples, pear, ginger, red pepper, and cranberries; bring to a boil. Reduce heat and simmer for approximately 30 minutes or until sauce thickens. 3. Remove from heat; stir in orange rind. Allow to cool before adding walnuts. Remove cinnamon stick before serving. Brian’s Tips • •
You may use frozen cranberries if fresh cranberries aren’t available. This sauce can be kept in the refrigerator for up to 2 weeks.
¾ cup fresh orange juice (approx 2 oranges) 2 tbsp agave nectar 2 cups organic Granny Smith apples, peeled and diced (approx 2 apples) 1 organic pear, diced 1 ½ tsp fresh ginger, minced Less than 1/8 tsp ground red pepper (cayenne) 12 oz fresh cranberries 1 tbsp grated orange rind 1 cinnamon stick ½ cup water ½ cup raw, unsalted walnuts, coarsely chopped
1. Combine orange juice, water, agave nectar, and cinnamon stick in a large saucepan; bring to a boil. Cook for approximately 3-4 minutes, stirring frequently. 2. Add in apples, pear, ginger, red pepper, and cranberries; bring to a boil. Reduce heat and simmer for approximately 30 minutes or until sauce thickens. 3. Remove from heat; stir in orange rind. Allow to cool before adding walnuts. Remove cinnamon stick before serving. Brian’s Tips • •
You may use frozen cranberries if fresh cranberries aren’t available. This sauce can be kept in the refrigerator for up to 2 weeks.
