This sauce is an easy and flavorful alternative to the canned variety. Clementines add a sweet note to the dish that I love! I have made several variations of this dish including the original below. One option is to toss clementine segments into the mix. You will want to increase the juice by one additional clementine, and add an additional tablespoon of syrup and water. This will bulk up your sauce and turn it into more of a compote. I have also added chopped, toasted walnuts to the mix. Enjoy!
1 lb organic fresh cranberries
Juice of three clementines
1/2 cup brown rice syrup
1/4 cup water
Wash berries in a colander under running water. Combine cranberries with clementine juice, syrup and water in a large pot. Turn stove to medium-high heat and bring contents to a boil, stirring often. After the cranberries begin to boil, reduce heat to medium-low and continue to stir occasionally for approximately ten minutes or until berries have started popping.
Remove from heat and store in heat-proof container. Refrigerate until cool (at least an hour) before serving.
Total for entire dish: 520 calories, 1 gram of fat, 143 grams of carbohydrates, 23 grams of fiber, 5 grams of protein. It made eight generous servings for my family at 65 calories, 18 grams of carbs, and 2.9 grams of fiber.
I have entered this dish in a contest for Cuties Clementines.