Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 bag | (12 oz) cranberries, fresh or frozen (no need to thaw them) |
| 1/2 cup | maple syrup |
| 2 tbsp | mild molasses |
| 3 tbsp | tomato paste |
| 2 tbsp | balsamic vinegar |
| 1 1/2 tsp | Worcestershire sauce |
| 1/2 tsp | cumin |
| 1/4 tsp | salt |
| 1/4 tsp | cayenne pepper |
Directions
1. In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, for seven minutes or until onion is tender. 2. Add cranberries, maple syrup and molasses and cook, stirring frequently, for 7 minutes or until most of the cranberries have popped. 3. Stir in tomato paste, vinegar, Worcestershire sauce, cumin, salt and cayenne. Cook 5 minutes or until the sauce is of ketchuplike consistency. 4. Let cool and store in glass jars in the refrigerator.
Source: www.wholehealthmd.com