This personal favorite holiday dish features ‘Fremont Freaks’, a cannabis-infused dried fruit snack from Craft Elixirs (an edibles company making next-level treats available in pot stores throughout Washington State). If you aren’t able to source cannabis-infused dried fruits, you can sub decarboxylated kief to weed-ify this seasonal classic.
(Update of recipe originally published November 19, 2016 on Hightimes.com)
Disclaimer: In the name of full transparency, please be aware that this blog post contains an affiliate link to a recommended ingredient and any purchase made through the link will result in a commission for me, at no extra cost for you.
Canna-Citrus-Apple Cranberry Sauce
Course: SidesCuisine: VeganDifficulty: Easy4
(1/2 cup each)15
minutes35
minutes50
minutesCanna-Citrus-Apple Cranberry Sauce
Ingredients
1 orange
3 cups water
2 tart apples
6 cups fresh cranberries
2/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 bags of Craft Elixirs Fremont Freaks OR 2g decarboxylated kief
Directions
- Squeeze the juice from the orange and set the juice aside. Scrape and discard the white pith from inside the orange rind, then dice the remaining rind.
- In a large saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes.
- Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the sugar, cinnamon, cloves and sunflower lecithin. Bring to a boil over high heat, then reduce the heat to low and cover.
- Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, about 10 to 15 minutes.
- Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour. Dice the Fremont Freaks and stir them into the sauce before serving. (Alternatively, stir in decarboxylated kief, if not using infused fruits). Can be covered and refrigerated if made in advance. Warm before serving.
