Just in time for Thanksgiving is a lovely, sweet and tangy cranberry onion spread from Iris of The Daily Dietribe. What I love about Iris, besides the fact that she writes poignantly from her heart and gives me plenty to think about, is that she is an engineer in the kitchen. Now, I have no idea if Iris has ever studied engineering but I know she’d be a good one considering the methodical, scientific way she goes about developing and testing her recipes. In fact, she co-authored two whole books about it, The Essential Gluten Free Baking Guide Part 1 and Part 2. Given her careful attention to detail and desire to perfect, it’s a given that Iris’s recipes like Upside Down Cranberry Cake, Apple Cinnamon Waffles, and Sweet Potatoes with Cashew Cream are going to be real winners.
Have you been enjoying this Clean Eating Cocktail Party as much as I have? With all the holiday parties filled with food that won’t make my stomach happy, I was excited to know I’d be attending such a healthy party at Cara’s Cravings. Here I can bring my favorite appetizers, knowing I’ll be in good company with other like-minded partiers.
What I love about parties at Cara’s Cravings is that they’re all-inclusive. Gluten-free, paleo, vegan, we’re all welcome here. There’s something for everyone, like the Swedish Meatballs that Alta brought, Maggie’s White Bean and Roasted Delicata Squash Dip, and Janae’s Pumpkin Caramel Blondie Bars.
I decided to bring my Caramelized Onion Cranberry Spread today. It’s gluten-free, vegan, and sugar-free. You can spread it on crackers, bread, or my favorite way, on baked acorn squash. I hope you’ll enjoy it along with all the other delights at the table!
Caramelized Onion Cranberry Spread
Yield: 1 cup
Sweet and savory make a perfect pairing in this dairy-free spread. If you’re not a fan of cilantro, try fresh basil or parsley as an alternative.
½ cup coconut oil + 1 tablespoon
1 medium yellow onion, slivered
½ teaspoon sea salt
8 ounces fresh cranberries
30 drops NuNaturals liquid stevia
½ cup packed fresh cilantro, minced
Heat 1 tablespoon coconut oil in a sauté pan on medium-low heat. Add the onion and sprinkle with salt. Let cook for 8 minutes.
Stir in cranberries and stevia. Allow to cook for about 13 minutes, stirring often, until the cranberries are broken down. You can help them along by smushing them with your fork or stirring spoon.
Take off the heat and stir in ½ cup of coconut oil and minced cilantro. Pour into serving bowl and cool in the fridge until coconut oil begins to solidify again. Allow to come to room temperature before serving so it’s easy to spread.