12 oz. Bag of Fresh Cranberries
3/4 cups Sugar (use 1 1/2 cups of you don't use Splenda)
1/2 cup Splenda
½ Cup Water
½ Cup Apple Cider Vinegar
1 to 2 tsp of Chipolte Sauce (you can use more or less depending on the spice level your prefer)
1 Granny Smith Apple, Peeled, Cored and Chopped
1 Orange, Zest Grated and Juiced
1 Lemon, Zest Grated and Juiced
¾ Cup Raisins
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Allspice
1/8 teaspoon Ground Cloves
¾ Cup Chopped Pecans or Walnuts
UPDATED: I made this again this year for Christmas and included a small can of mandarin oranges, drained. I added them in during the last 5 minutes of cooking time for a perfect combo of spicy and sweet.
1. Combine the Cranberries, Sugar/Splenda , Water, and Vinegar in a saucepan. Over medium heat cook around 10 minutes or until the Cranberry skins pop open. You will hear the popping sound.
2. Add all the other ingredients except for the Pecans. Bring to a boil and simmer gently for 15 minutes stirring often.
3. Remove from heat and stir in the Pecans.
4. Cool to room temperature.
5. Store in the refrigerator or freezer. Bring to room temperature before serving.
3 comments:
Sorry Dorthy, I deleted your comment because I don't allow URL in comments. But yes ChefChick is an awesome cook and I miss her posts on LCF.
Sorry my bad!
No worries Dorothy! Cheffie actually helped me come up with this version based on another I had tried. I actually tweaked it a bit more this past Thanksgiving and I should update the recipe to include the mandarin oranges because it really came out awesome.
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