Cranberry & Tomato Sauce

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

Make an X on bottom of tomatoes. Place tomatoes in heatproof bowl; pour in enough boiling water to cover. Let stand for 5 minutes. Drain tomatoes; refresh under cold running water. Peel, seed and cut into cubes.

In saucepan, combine tomatoes, 2⁄3 cup lukewarm water, cranberries, sugar, shallots and sriracha; bring to boil. Reduce heat; simmer, stirring often, for 45 minutes or until thickened. Season with salt and pepper. Stir in cilantro. Let cool. (Make-ahead: Can be covered and refrigerated for up to 8 hours.)

Test Kitchen Tip: Substitute fresh basil for cilantro if desired.

Nutritional facts PER SERVING: about

  • Calories 95
  • Sodium 50 mg
  • Total carbohydrate 24 g
  • Fibre 1 g
  • Sugars 22 g
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Lunch & Dinner

Cranberry & Tomato Sauce

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