- 2 cups (500 ml) fresh or frozen cranberries
- 1 large apple, cored (peel if desired, but not necessary)
- 1/2 tsp (2. 5 ml) ground ginger
- 2 Tbsp (30 ml) water
- 10-20 drops plain or vanilla stevia liquid, or 2 Tbsp (30 ml) agave nectar
Place the cranberries in a small, heavy-bottomed pot. Grate the apple into the pot and add the ginger and water; stir to combine. Turn heat to medium-low and cover the pot. Allow to cook, stirring frequently, for 15-20 minutes, until the apple is soft and the cranberries have popped. Stir well to combine the fruits. Add stevia to taste and stir well. Serve warm. Makes about 1-1/2 cups (360 ml). Store, covered, in the refrigerator up to 5 days.
This makes a great topping for pancakes or spread for muffins, scones or toast. Or head over to the savory side of things and dollop it on burgers, tofu or curries.
View and submit recipes at the No Meat Zone.
Photo credit: Ricki Heller