Using what I have in the pantry I came up with a very tasty cranberry sauce for my cooking demo this past Saturday at Monta Vista Market.
The molasses and Chinese 5 Spice added a wonderful depth, and the coconut butter balanced the sweet tart of the cranberries. I added the baked persimmon because, um, well, ah, it was here and already baked just waiting to be added to something and this was the something. I think it toned down the tartness of the cranberries, which is a good thing for most folks.
Directions and ingredients:
Cook ingredients, listed below, in small sauce pan on medium heat until cranberries are heated through and breaking open, about 10 to 15 minutes, stir often.
- 1 to 2 cups of fresh cranberries
- Enough water to cover
- 1 tbls coconut butter
- 1 to 2 tsp Chinese 5 Spice
- 1 tsp molasses
- 1 baked persimmon
ABOVE: I cut the baked persimmon in half and scooped out the meat using a spoon. The pot already has the cranberries, water, molasses, 5 spice and coconut butter.
ABOVE: The bowl to the right of the pot is some of the cooking liquid. Within a couple of minutes I realized there was too much molasses (I used 2 tbls) and the dark brown color was going to over power the red color of the cranberries. Not good, so I drained the liquid removing as much of the dark colored molasses as I could. BTW — I used the drained liquid two days later as a glaze on roasted beets, YUM!
ABOVE: The cranberry sauce was very tasty: creamy, deep, sweet, tangy, tart with warm spices. IDEA — I used some of the cranberry sauce to make Stove-top Cranberry Cookies and Cranberry Dumplings during my “Thanksgiving Leftovers” cooking demo at Monta Vista Market.
BTW – I used California-grown organic cranberries bought at Monta Vista Market. They have many organic California-grown produce.