Here we go with the busiest time of the year! I’ve been insanely busy, but I need to share this great recipe.
There’s nothing like the tang of passionfruit, especially when it’s paired with cranberry! An unlikely pairing it is, but it’s amazingly delicious. Cranberry sauce is frequently paired with citrus, so pairing it with passionfruit really isn’t much of a stretch. The only difference may be the availability of passionfruit, though the juice will work just fine in this recipe.
After living in Hawai’i for 28 years, I made it the focus of many a dessert—sorbet and cheesecake were two favorites. After moving to the Pacific Northwest, I was happy to find the fruit available—for a price, of course. It’s considerably more expensive here, but it seems to be available for much of the year. The price does come down in the fall, making it that much more perfect for this recipe.
I can grow it here, too, but the fruit is just not the same. The flowers are gorgeous, as always, but they need that subtropical warmth, or heat at least as warm as it gets in California, to grow decent fruit.
Meanwhile, I made this recipe for Thanksgiving, and now it’s my go-to recipe for homemade cranberry sauce. I still have friends in Hawaii (and California) who can get that fabulous passionfruit (Lilikoi!) for free, if you know where to look. They might appreciate this recipe, even if they have to buy it. Meanwhile, if you don’t know where you can purchase passionfruit juice here and/or here.
Cranberry-Passionfruit Sauce
Ingredients
- 1 12-oz bag of fresh cranberries, rinsed and drained
- 1 cup lilikoi juice or pulp
- ¾ cup sugar
- A pinch of salt
Place all ingredients in a small saucepan and bring to a boil. When the cranberries start popping, lower the heat and cook, stirring occasionally, until they thicken and become jammy, for about 30 minutes. Taste and adjust to your preference—I like mine tangy, but you may prefer it sweeter, so add more sugar if you must.
Cool and pour into a serving dish. Makes about 2 cups.
This is great with turkey (of course), but it also goes well with chicken. I love it on a turkey sandwich!
It is also wonderful as a yogurt parfait for breakfast! Just mix and layer with vanilla yogurt, fresh passionfruit pulp (if available), and that fabulous cranberry-passionfruit sauce. I had to garnish with my newly blooming violas. Yum.
