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.
YIELD: 1 cup
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, stirring occasionally.
- 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.