Blending tangy fresh cranberries with sweet dried apricots brings down the sugar content from traditional cranberry sauce and provides an extra hit of antioxidants and minerals like iron—a key component of hemoglobin, which is responsible for delivering oxygen throughout your body.
olive oil
shallots, finely chopped
unsulfured dried apricots, very finely chopped
fresh or frozen cranberries
fresh thyme leaves, plus more for serving
Salt and pepper
1. Heat oil and shallots in a medium saucepan on medium-low. Cook, stirring, until tender, about 2 minutes.
2. Add apricots, 1⁄2 tsp salt, and 11⁄2 cups water and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until softened, 8 to 10 minutes.
3. Add cranberries and 1 tsp thyme and simmer, covered, stirring occasionally, until cranberries have broken down and mixture has thickened, 15 to 20 minutes more.
4. Stir in remaining tsp thyme and 1⁄4 tsp pepper. Serve warm or at room temperature, sprinkled with additional thyme if desired.
NUTRITION (per serving): 460kJ (110cal), 1 g protein, 26 g carb, 4 g fibre, 14 g sugars (0 g added sugars), 0.5 g fat (0 g sat fat), 0 mg cholesterol, 120 mg sodium
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