CRAN-ORANGE WALNUT SAUCE

This sauce…oh this sauce. You could eat this on a flip flop (not recommending this but you could) Bright, zesty, spicy and delicious! Our favorite way to use this is on roasted chicken, but as a glaze for baked tofu you can’t go wrong. 

INGREDIENTS

1 pound (4c) fresh cranberries 1½ c water 1 c water 1 whole orange, unpeeled, seeds removed ¼ teaspoon. ground cloves ½ c crushed pineapple, drained ½ c chopped walnuts, toasted if desired. sprinkle ground cinnamon

NUTRITIONAL INFORMATION

No nutrition information available

INSTRUCTIONS

Wash cranberries and set aside. Quarter orange, and with metal blade, pulse in food processor until finely chopped. Bring water and sugar to a boil. Add cranberries, oranges, and cloves. Simmer over high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon. Cool and serve.

Download Recipe Here