• 1serving

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, E, P

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh cranberries

  2. 1/4 cup 59ml Grapefruit juice

  3. 1/4 cup 59ml Orange juice

  4. 1/4 cup 59ml Passion fruit juice

  5. 1 Mango - ripe - cubed

  6. 1/8 teaspoon 0.6ml Nutmeg

  7. 1/8 teaspoon 0.6ml Cinnamon

  8. 1 tablespoon 15ml Balsamic vinegar

  9. 1/3 cup 53g / 1.9oz Brown sugar

  10. 1 cup 328g / 11oz Cane syrup - to taste

Instructions Jump to Ingredients ↑

  1. Float berries in fresh water and pick over one handful at a time. Throw away any mooshy ones. Put the firm and solid ones in a bowl to drain.

  2. Heat the juices in a pot -- medium high heat -- when they begin to steam a little -- but before boiling -- add the cranberries -- (no water.)

  3. Stir often and cover in between times. You will be able to hear the skins popping. Stir often so the liquid does not come to a rolling boil. You can mash some of the lighter skinned berries if they don't want to pop.

  4. Add the balsamic vinegar.

  5. Add the brown sugar. Stir almost constantly.

  6. Add the mango with cinnamon and nutmeg.

  7. Add cane syrup a half cup at a time -- and taste constantly -- (stir constantly too). When the sauce is of the right sweet/tart flavor to suit you -- turn off the heat.

  8. Refrigerate until time to serve "Adapted from Bill Martin"


Send feedback