Cranberry Agrodolce
Serves 16
‘Agrodolce’ means sweet & sour in Italian. This a fun Italian twist to traditional American Cranberry Sauce with about half the calories!
What You’ll Need:
A Large Pot with a Cover
A Small Piece of Cheese Cloth, about 2 inches x 2 inches
A Small Piece of Kitchen Twine, about 3 inches long
A Wooden Spoon
Ingredients:
2 Tbsp Olive Oil
1 Medium Onion, Finely Chopped
2 Tsp Garlic, Minced
4 Cups Fresh Cranberries, Organic
1/2 Cup Dried Cranberries
1/2 Cup Maple Syrup
1 Cup Cranberry Juice
1 Cup Port Wine
3 Tbsp Black Cherry Balsamic Vinegar
1 Cinnamon Stick
1 1/2 Tsp Sea Salt
1 1/2 Tsp Coarsely Ground Pepper (that’s about 40 grinds)
1/4 Tsp Ground Allspice
1 Slice of Ginger, about the size of a quarter & 1/8th of an inch thick
A Couple of Whole Cloves
A Bay Leaf
How to Put it Together:
1- Lay the cheese cloth on your work surface. Place the ginger slice, cloves and bay leaf in the center, gather the corners of the fabric together, twist it and secure it with the twine making a little ‘flavor packet’ for your sauce. Set it aside for now.
2- Preheat the pot over medium high heat. You will know that your pot is ready when you place your hand about an inch above the bottom of the pan and you feel heat radiating from the pot. Add the olive oil; swirl it around the pan. Add the onion, sauté until opaque. Now add your garlic, giving it a quick stir for about 30 seconds. Add the fresh and dried cranberries, stirring thoroughly. Now add the liquids: the maple syrup, cranberry juice, the port and balsamic; give it a good stir. Next, stir in the ‘flavor packet’, cinnamon stick, allspice, sea salt and coarsely ground pepper.
3- Turn the heat down to low, cover the sauce and let it simmer for about 20 minutes, stirring occasionally.
4- Serve and enjoy warm or at room temperature.
Nina’s Tasty Tip:
Here’s a great planning tip ~ make this sauce ahead & pop it in the freezer. This sauce freezes very well. It’s simple to do, too ~ once the sauce is completely cooled, pour it into an airtight container. Place a piece of parchment directly onto the sauce (this will provide additional protection from freezer burn) and close the container. Lasts up to a year in the freezer.
Nutrition:
Per 3 OZ Serving
Calories: 101
Protein: 0 grams
Total Fat: 2 grams
Carbohydrates: 19 grams
Fiber: 2 grams
Sugar: 14 grams
Manganese: 25% RDA
Vitamin C: 9% RDA
Vitamin K: 5% RDA
Vitamin E: 4% RDA