This is a sponsored post on behalf of Dixie Crystals Sugar. As always all opinions are my own.
Bring the tropics to your holiday dinner with this easy four-ingredient recipe for Cranberry Mango Sauce.
Over the past few years I’ve started experimenting with homemade cranberry sauces. I’ve made a Cran-Raspberry Sauce and a traditional cranberry-orange sauce. This year I wanted to bring the tropics to our Thanksgiving table.
We love eating mangos in our home so I figured pairing the sweet tropical fruit with tart in-season cranberries would be perfect. Instead of using orange juice to cook the cranberry sauce I opted for a thick mango juice. At first I was gonna use Pom-Mango but I wanted a sweeter juice. Pom-Mango is still a little on the tart side. So as I browsed through the grocery store (with a 7 month old in tow) I found the boxed mango juice in the juice aisle at my local grocery store.
I chopped up one fresh honey mango. Honey mangos are the smaller yellow mangos. These are the mangos that my husband and I ate every single day on our honeymoon in St. Lucia some 6.5 years ago. I wanted to share some more facts about mangos. According to Health Impact News, Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack. Mangos contain 76% vitamin C! Who knew that they were packed with that much vitamin C. And Cranberries have 22% vitamin C. So adding mangos to the cranberry sauce might help give your guest a vitamin c boost keeping everyone a tad bit healthier during the holiday season. If you want to change up the traditional cranberry sauce and bring the tropics to the table this holiday season make my recipe for Cranberry Mango Sauce!
Mango Cranberry Sauce
Equipment
- Sauce Pan
Ingredients
- 1 cup Mango Juice
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 12 oz. Package of Fresh Cranberries
- 1 Honey Mango peeled and diced
Instructions
- In a large saucepan combine mango juice and granulated sugar. Bring to a boil and stir until sugar dissolves (about 1 minute).
- Next, add fresh cranberries and diced mangos, mix and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Remove cranberry mango sauce from the heat. Let the sauce cool to room temperature. Refrigerate until serving time.
Notes
Nutrition
Katie Original Recipe exclusively developed for Dixie Crystals Sugar.
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I love this! We can’t get fresh cranberries in Australia. Any reason you can think of why frozen wouldn’t work in this recipe? It’s mango season here and I think this recipe sounds wonderful.
Hi Maureen yes you could most definitely use frozen cranberries in the recipe! Next week, I’ll be sharing a recipe for turkey cranberry salad that uses up some of the leftover cranberry mango sauce–it’s so good! 🙂