Yields: 8 ounces Total Time: 15 minutes
Ingredients:
10 ounces fresh cranberries
1/4 cup pure maple syrup
3 tablespoons fresh squeezed orange or tangerine juice
3 tablespoons water
2 tablespoons chia seeds
In a medium saucepan, add all ingredients except chia seeds. Cook over medium to low heat, stirring occasionally until the cranberries begin to break, about 7-8 minutes. Turn the heat off and with a potato masher or the back of a fork smash the cranberries down so that all have broken.
Set pan aside to cool. When mixture has cooled, stir in chia seeds and combine. Transfer mixture to an 8 ounce mason jar. Store in refrigerator for up to 1 week. Great on toast, with cheese and crackers, or as a sandwich spread!
