Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Yield: Serves 8
Ingredients
- 12 ounces fresh or frozen cranberries
- 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
- 3/4 cup coconut sugar
- 1/2 cup water
- 3 tablespoons agave
- 2 tablespoons orange juice
- 1/2 teaspoon kosher salt
Direction
Combine cranberries, pears, coconut sugar, water, agave, orange juice, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger.
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
Cranberry Sauce with Pears
- 12 Ounces Fresh or Frozen Cranberries
- 2 Medium Pears, Peeled, Cored, and Cut into 1/4-inch chunks
- 3/4 Cup Coconut Sugar
- 1/2 Cup Water
- 3 Tbsp Agave
- 2 Tbsp Orange Juice
- 1/2 Tsp Kosher Salt
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Combine cranberries, pears, coconut sugar, water, agave, orange juice, and salt in a medium saucepan.
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Bring to a boil over medium-high heat.
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Cook, stirring occasionally until berries start to pop, about 5 minutes.
-
Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
-
Remove from heat and let cool for 30 minutes.
-
Adjust consistency with water as needed.
-
Stir in crystallized ginger
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.