Try our scrumptious Lingonberry & Cranberry Sauce!
2 dry bay leaves
8 to 10 cloves
8 to 10 allspice berries or juniper berries
2 to 4 sprigs of thyme
2 shallots, minced
1/4 cup water, for sautéing
2 sweet apples, diced
4 tablespoons sherry vinegar
2 cups wild lingonberries
1 cup organic cranberries
1/2 cup maple syrup
1. Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
2. Over medium heat cook shallots stirring occasionally, until translucent, about 5 minutes. Splash in water as needed to keep shallots from burning to pan.
3. Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
4. Add the lingonberries, cranberries, and the spice sachet. Cook gently on a low simmer for 20 minutes. Cool, and remove the sachet before serving.
**Recipe courtesy of Jessie Moore, Healthy Cooking Coach at Whole Foods Market Hollywood, Portland, OR