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