Madrone “Beyond Cranberry” Sauce

Share on FacebookTweet about this on TwitterEmail this to someoneShare...

Every year, my family likes to cook a Thanksgiving using as many native, local ingredients as possible. Madrone berries make an excellent substitute for cranberries and can also be added for color and flavor to local vegetables and rice.

Collect berries in late fall.

1¾ cup fresh Madrone berries (stems removed)

¼ cup fresh Toyon berries (stems removed)

1 cup water

½ cup apple juice

½ cup honey

1 tbsp arrowroot or organic cornstarch

1 tbsp grated orange zest

Method

Mix berries, water, apple juice and honey in a pan
and bring to a boil.
Simmer for 15 minutes.
Stir arrowroot or cornstarch into 2 tbsp apple juice.
Pour into berries and stir constantly while bringing
to a boil.
Remove from heat and add orange zest.
Allow to cool before serving. Store in refrigerator for
up to 2 weeks.

Variations: If Toyon berries are plentiful, instead of
Madrone berries, simmer 1 cup dried Toyon berries, 1 cup
water, 1 cup apple juice and ½ cup honey and then
follow the same recipe.

By Alicia Funk of Living Wild, for The Union, November 20th, 2013