Serves 8 -10
1/2 C. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
A few drops of stevia
1 t. fresh grated ginger
2 t. ground black pepper
Combine in a non-reactive saucepan (not aluminum) the shallots, ginger and orange zest.
Bring to a boil, lower heat and simmer until it reduces to a syrupy glaze (about 10 minutes).
Add cranberries and stevia and…
raise heat and bring to a boil stirring to combine.
Lower heat and cook until cranberries start to burst.
Remove from heat and add pepper.
Cool and refrigerate until needed.
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