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Categories:
cranberries mangoes apple cider vinegar molasses Fructevia onion jalapeno pepper garlic salt ground black pepper dry mustard cinnamon allspice coriander seed raisins
Viewed: 116 - Published at: 9 months agoIngredients
- 3 cups cranberries, fresh (or frozen)
- 2 mangoes, ripe
- 1 cup apple cider vinegar
- 1 tablespoon molasses
- 1/4 cup Fructevia (or Steviva Brand Stevia Blend or a dash to taste ofStevia Powder or liquid)
- 1/2 onion, diced
- 1/4 teaspoon jalapeno pepper, diced
- garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 tablespoon coriander seed, crushed
- 1/2 cup raisins
Method
- Rinse cranberries removing any stems or bad berries.
- Peel and cut mangoes into 3/4-inch cubes.
- Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
- Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
- Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
- Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
- Remove from the stove and let cool.
- Serve at room temperature.
- Leftovers can be refrigerated in an airtight container for about 2 weeks.
- If canning, use safe practices.
