Avocado Cranberry Sauce 7


AvocadoCranberrySauce

UPC’s Avocado Cranberry Sauce

Oh! It feels good to have my suit back on today! I’ve been flip-flopping back and forth recently, between wearing a suit to work and just going with slacks and a collared shirt. I much prefer to wear a suit, but my current project is with a client who is so low-key that I really am quite out of place when I walk around wearing my suit and tie.
My suit and tie will go over GREAT today when I pull out my Bacon Avocado Salad for lunch! This is the perfect fall/winter salad too – it’s savory, smoky, and incredibly satisfying, while still being great for me! Anyway, on to today’s recipe.

Avocado Cranberry Sauce

Cranberry sauces abound in the Thanksgiving season. I’ve seen more varieties than I want to try to count. I love food, cooking, and sauces are an important part of that enjoyment; but the traditional cranberry sauce is a lost art, in my opinion. I’ve had far too many sugary gooey things that have more red food coloring than cranberries in them masquerading as a cranberry sauce in my day. So this year I decided to put my finger in the pot a bit and come up with a new, wholesome, healthy recipe for the Cranberry Sauce that can be used, enjoyed, and reused and enjoyed on non-Thanksgiving days! That’s the key, of course. You know you have a good recipe when you start to think of ways to use it other than on the Thanksgiving Turkey or Christmas Ham. And this recipe fits that description perfectly!

This recipe is great with almost any meat dish. I’ll definitely be adding it to one of my upcoming Slow-Cooker Smoked Ribs meals, just to see how it works with the smoked flavor! The cranberry comes on very strong, but it takes a moment before it fully registers, giving the avocado a chance to set the stage. The first flavor on your tongue when you eat this is the creamy avocado along with the allspice, which is a very interesting flavor and quite surprisingly delicious. The allspice carries the experience over until the flavors of the cranberry really start to come through.  The avocado as the main sauce gives this a great creaminess that smooths over the sharpness that the cranberry usually has in a delicious way. Combined, the recipe is a delicious alternative to the traditional cranberry sauce, and will definitely be taking it’s place in my home as a new winter-hosting staple!

UPC’s Avocado Cranberry Sauce; What you’ll need:

  • 1 large ripe Avocado
  • 1 cup Cranberries (soaked, or dried)
  • 1 cup Raisins, diced (for sweetness)
  • 1 inch Ginger, finely diced
  • 3 tablespoons Coconut Oil
  • 1 teaspoon Allspice

Serving Size: About 3 cups (good for 4ish people)
Prep and cook time: 35 minutes
Chill time: 30 minutes

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1. Cook the cranberries and raisins in a pot with the coconut oil on low, covered. Stir regularly.

2. After 10 minutes of cook time, add the diced ginger to the cranberries and raisins.

3. Mash the avocado thoroughly into a mostly-uniform paste.

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4. After the cranberries have been cooking for 30 minutes, slowly add them to the avocado, stirring vigorously and thoroughly.
Note: Make sure to stir the cranberry mix in to the avocado very thoroughly before adding the allspice.

5. Add the allspice and continue to stir until you have a satisfying thick green cranberry avocado sauce.

6. Cover the sauce and chill it in the fridge for at least 30 minutes before serving.

Note: This is best when eaten the same day. It keeps well enough, and can be enjoyed for several days after making it; but the color of the avocado browns slightly with each passing day. To have the freshest tasting and looking Cranberry Avocado Sauce, make it up to a few hours before meal-time, and serve it the same day you made it!

The recipe definitely presents well chilled, and should be served chilled if at all possible. Chilling it will thicken it nicely, making it easy to serve, and allowing it to melt over the meat (or whatever else you’re eating it on) as it warms up. It’s a delightful alternative to the traditional cranberry sauce, and will surprise and delight any family members who try it!

Questions:

  • Do you make your cranberry sauces yourself? Have you ever tried one?
  • Do you make other jellies, jams, or preserves?
  • Do you like to make sauces or glazes to serve with your meals sometimes?
  • What do you wear to work?
  • Are you in a flip-flop acceptable environment? Do you wear them?
  • Would you wear sandals or flip-flops if they were acceptable?
  • Do you brown-bag your lunch and bring it from home?
  • Do you eat salads for lunch (like my Bacon Avocado Salad)?

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7 thoughts on “Avocado Cranberry Sauce

  • the winegetter

    What an awesome idea, man. I never would have thought of that! What a combination!!

    I haven’t answered any of your questions in ages, so let me give this one a shot:

    1) Nope, coming from Germany where cranberry sauce just doesn’t really happen, I never made it myself. I have had homemade cranberry sauce, though.
    2) I used to make my own crazy jams, like banana-strawberry-vanilla bean and stuff like that, but I just don’t have much of a sweet tooth so I barely ate them.
    3) I usually make simple red wine, onions and meat juice sauces. My favorite kinds.
    4) I work from home, so I wear whatever I want (pjs yesterday, jeans and sweater today cause I am heading out for lunch soon).
    5) I never worked in flip flop acceptable environments (German academia isn’t THAT liberal).
    6) Probably not. I wear them in my free time, but I just would feel funny wearing them to an office.
    7) That depended, usually I didn’t. But if there were good leftovers then I would take those.
    8) In summer, yes. I love light lunches in summer.

    🙂

    • urbanpaleochef Post author

      Thanks!! As another option: my wife and I just remade another batch, and added some caramelized orange peels – it was an excellent change in the recipe!

      1. No cranberry sauce? What do you do with your cranberries then?
      2. Gagaga!!! What a rediculously awesome sounding jam!
      3. I’m definitely a big fan of meat-juice sauces! And red wine and onions can be used in anything! Good call on these.
      5/6. Yup. Agreed. I don’t even want to wear khaki’s; it’s an office… Let’s be serious here… I’m with you though – when I work from home, I always wear PJs.
      7. I’m a big fan of taking the good leftovers! But you’re in Germany, where the restaurant food is higher quality than what we get here. Here, I don’t trust most places to make anything worth eating…

      Thanks for the answers!!

      • the winegetter

        Oh, I need to reply to this:

        1) I only like cranberries in juice. Germany does not grow cranberries, our closest relative for them is “Preiselbeere”, which is also quite tart but way smaller. It is used for jams and sauce to go with deer (best with venison).

        2) Try it, it is fabulous!

        7) I don’t live in Germany anymore, so I was mostly referring to my own food leftovers from home cooking. And I would disagree with your assessment that German restaurant food is better than American restaurant food. There are horrible places in both, and better in each. I feel like I am eating on average better in restaurants here than in Germany (except for some classic dishes, like schnitzel or sour roast or sausages). Also, portions here are bigger so ordering food at a Thai restaurant gives you two meals (if you can abstain from stuffing it all in), which is great. German portion sizes are smaller (not as small as French, but still)…

        Which is good because it keeps people from overeating, but bad when you can control yourself.

        🙂