Serves | 8 to 10 |

  • 1 Tbsp extra-virgin olive oil
  • ½ cup minced red onion
  • 5 cloves garlic, minced
  • ½ cup tomato paste
  • 1 cup whole cranberries*
  • 1 pear, cored and chopped
  • 1 apple, cored and chopped
  • 1 habañero or jalapeño, chopped with seeds removed
  • 1 Tbsp Worcestershire sauce
  • 2 cups chicken stock
  • 1 cup dry white wine
  • 1 cup cranberry juice
  • ½ cup apple juice
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • salt to taste

| Preparation | Place oil in a saucepan and heat to medium. Add onion and garlic and sauté until fragrant, about 2 minutes. Add tomato paste and sauté for another minute. Add remaining ingredients and bring to a simmer over low heat.

Using an immersion blender or food processor, process until liquid achieves a smooth consistency. If using a food processor, process hot liquid in batches before returning liquid to the pan. Simmer and reduce by half. Sauce can be made the day before and refrigerated. Serve cold, like barbecue sauce, or warmed, like traditional gravy.

* Whole cranberries are preferred but cranberry sauce can be substituted.

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