Raw | Apple Cranberry Sauce
- 1-4 cups fresh or frozen cranberries
- 3-4 apples
- ¼ teaspoon cinnamon (use as much as 1 tablespoon cinnamon)
- ¼ cup dried fruit (optional)
- 1-2 tablespoons lemon juice (optional)
- 6 almonds for garnish (optional, but pretty and tasty)
Blend all ingredients in your food processor until the desired consistency is achieved. For a thinner sauce, add water or a touch of fresh-squeezed orange juice.
Choose as little as one cup of cranberries to four apples if you're generally not a fan of cranberry sauce. This will result in an apple sauce with a twist that is absolutely delicious. Or, if just aiming for a more traditional cranberry sauce flavor, go with about 3½ cups cranberries to three apples.
For a very full flavor, select four different medium-sized apples such as one Gala, one Pink Lady, one Honeycrisp and one Granny Smith. If you have access to less-known varieties of apples then I'd recommend one Ida Red, one Macoun, one Jonagold and one All Red.
Add more cinnamon if desired. If you have both ceylon and cassia cinnamon, then I advice using both. The bunch of a high-grade cassia cinnamon with the more sultry-savory flavor of ceylon cinnamon is absolutely fabulous.
You may use the ¼ cup dried fruit if you are sensitive to tart and bitter flavors. If you love tart, sour and bitter flavors and enjoy cranberries even when they're plain, then using the dried fruit is superfluous for you. If you choose to use dried fruit, I recommend using dates for those who want a very sweet flavor. If you're aiming for a very full-bodied flavor with a lot of nuance, then go for a mix of dried apricots, raisins, prunes and zante currants.
I especially recommend the use of lemon juice if you are making a big batch to last through more than one meal, or if you are taking this dish to a potluck dinner where it will sit for a while before being eaten. The ascorbic acid (part of the complex of vitamin C) will slow the process of oxidization, helping to preserve both flavor and nutrition.
Almonds and mint leaves make a lovely garnish. Coconut shreds also make a lovely garnish.
The nutritional analysis below is based on the following ingredients.
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- 4 cups fresh cranberries
- 4 apples
- 2 teaspoons cinnamon
- ¼ cup dried apricots
- 2 tablespoons lemon juice
- 6 almonds
Calories from fat: 6.7%
Calories from protein: 3%
|Protein: 6.4 g
Fat: 5.6 g
Water: 1010 g
Fiber: 42 g
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~ Raederle Phoenix