PREP: 10 minutes | COOK: 6 minutes | YIELD: 8 x ¼-cup servings

No holiday table is complete without this key condiment. If you have any left over (and that’s a big if), try mixing it with yogurt and granola for a delicious breakfast treat.

10 oz (280 g) fresh or frozen cranberries

½ cup (120 ml) freshly squeezed orange juice (from about 1 orange)

Zest of ½ orange

2 Tbsp (30 ml) brown-rice syrup or yacon syrup

1 cup (240 ml) fresh or frozen mixed berries, such as blackberries, raspberries and blueberries

Pinch freshly grated nutmeg

In a saucepan, add cranberries, orange juice and zest, and syrup. Bring to a gentle boil, then reduce heat to simmer, stirring occasionally, until most cranberries have burst and sauce thickens, about 5 minutes. Stir in mixed berries and nutmeg, and cook 1 minute more. Remove from heat and let cool. Refrigerate until ready to use.


Calories: 39 | Calories from Fat: 0.5 | Protein: 0.3 g | Carbs: 10 g | Total Fat: 0.1 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 5 mg | Cholesterol: 0 mg