I’ll never stop crushing on ginger or cabbage or carrots.…
‘Tis the season to cranberry all the things! And I think that’s a splendid plan, don’t you?
We Canadians celebrate Thanksgiving a good month before our American neighbours, so I had the chance to trial run my version of cranberry sauce several weeks ago, and it’s delicious!
You’re probably thinking, “Cranberry sauce, schmanberry sauce – one is no different from the next.” But, dear reader (whoopsie…channelling a little Jane Austen there), I promise you that the addition of blackberries makes this sauce super-DE-duper.
You know how straight-up cranberries result in mouth-puckering contortions? And you know how store-bought canned versions of cranberry sauce deal with that? By adding loads and loads of refined sugar. ICK. So the addition of blackberries along with a wee bit of maple syrup or honey takes the edge off the tartness of cranberries (thus helping you avoid the embarrassment of making strange distorted expressions).
I’ve made this Cran-Blackberry sauce a couple of times since Thanksgiving, so I can assure you that a dollop of this sauce makes for such a nice condiment with, of course, turkey, but also with duck or lamb or pork — all so yum!
Cran-Blackberry Sauce (Paleo, AIP)
Author: Martine Partridge
Recipe type: Condiment
- 1 227g package organic cranberries (about 2 cups)
- 1 227g package organic blackberries (about 1¾ cups)
- 1 cup water
- 1 tbsp. lemon juice
- 1 tsp lemon zest
- 2 tbsp. (or to taste) maple syrup or honey
- ¼ c cold water and 2 tsp gelatin (to thicken)
- Put berries in a saucepan with 1 cup of water, lemon juice, and lemon zest. Bring to a boil. Reduce heat to simmer for about 15 minutes. Cranberries will pop open. Mash mixture thoroughly.
- Remove from heat and press mixture through a sieve into a bowl. Pressing gently and scraping bottom of sieve to get all the juice. Repeat until all juice is in the bowl. You should have about 1⅔ cups. (You can reserve the berry pulp, if you like, for another use such as making a smoothie.)
- Add maple syrup or honey (to desired sweetness) to the liquid in the bowl. Return mixture to the saucepan and heat on the lowest setting.
- Sprinkle gelatin over ¼ cup of water and allow to "bloom" for 5 minutes. Add this to the mixture in the saucepan and mix thoroughly in order to fully dissolve the gelatin.
- Pour into a container and refrigerate for a few hours, ideally over night (so that the mixture can set and thicken).
- This will keep in the refrigerator for several days. You can also freeze for up to 1-2 months.