Spiced Holiday Apple Cranberry Sauce Recipe, Recipe for Spiced Holiday Cranberry

This lightly sweetened cranberry sauce is fragrant with orange zest, ginger, and a touch of clove. It is wonderful with baked tofu, tempeh, and even a meaty filet of fish like halibut. Serve with baked squash, green vegetables and a grain pilaf and you’ve got a bright, nourishing holiday meal. If you wish to adhere to a very strict macrobiotic protocol, eliminate the citrus.

• 1-12 ounce package cranberries (3 cups)
• 1 sweet-tart apple (Braeburn, Fuji) peeled, cored and chopped in ½ inch chunks
• Zest and juice of one orange or tangelo
• 1/2 cup agave nectar or rice syrup
• ½ cup water
• 1 tablespoon chopped fresh ginger, or 1 teaspoon powdered ginger
• 1 pinch of ground cloves

Wash and pick over cranberries, discarding any leaves or shriveled berries.

Place all ingredients in a saucepan and bring to a boil.

Reduce heat to a simmer and cook 10-12 minutes, until cranberries are soft, stirring occasionally.

Allow to cool, and serve or refrigerate.

Makes about 3 cups

Copyright 2008 by Jen Hoy

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