Holiday Cranberry Sauce + Papaya & Lime

Recipe makes about 2 cups of sauce

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Ingredients + Cooking

1 Tb. Coconut Oil or Grapeseed Oil

½ of a Sweet Onion, finely diced

10 ounces Fresh or Frozen Cranberries, preferably an Organic brand

Zest and Juice of 2 Limes

½ tsp. Ground Cinnamon

½ tsp. Ground Coriander

½ tsp. Kosher Salt

¼ cup Agave Nectar or Honey

1 or 2 Ripe Papaya, seeds and peel removed, fruit small diced

2 tsp. Worcestershire Sauce

Heat the oil in a medium sauce pan over medium high heat; when the pan is hot add the onion and sauté until golden.  Stir in the cranberries, lime zest and juice, the cinnamon, coriander, salt and agave (or honey).  Bring the mixture to a boil then cover the pot and reduce the heat to low.  Simmer for 5 to 10 minutes until the cranberries have burst open and cooked down into a thick sauce.  Transfer the sauce to the container of a blender or a food processor; puree to a smooth consistency.  Transfer the cranberry sauce to a mixing bowl and stir in the papaya and the Worcestershire sauce.  Taste and add a little more agave or salt if needed to sweeten and balance the sauce.  (Each batch of cranberries will vary in their level of tartness so it is best to wait and add more sweetener at the end of the cooking process if needed.)

Cranberry Sauce can be kept refrigerated for up to 5 days or frozen for up to 3 months. 

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