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Brooks Tropicals
Side Dish


Cranberry Caribbean Sauce

A great side dish for a turkey dinner or a great topping for any green veggie, from string beans to broccoli.


1/2 Caribbean Red papaya
1/8 Groovy coconut
1-inch piece fresh ginger
1 cup water
2 cups cranberries
1/4 cup fresh figs, ends cut off, chopped into small pieces
2 tbs brown sugar
1 sprig fresh rosemary, stem removed, chopped

Yield: 3 cups
Prep time: 20 minutes

EZ open - Caribbean Red papaya Opening a Groovy Coconut Ginger tips


1. Peel the papaya. Cut in half and discard the seeds. Chop into small pieces. Add 1/4 of the pieces to a large bowl, reserving the rest for another dish.
2. Open the coconut. Extract the white flesh and add to a food processor. Pulse until shredded. Add 1/2 cup to the large bowl, put aside 2 tbs for a garnish, then reserve the rest for another dish.
3. Peel ginger and shred into small pieces.
4. In a large saucepan over medium-high heat, bring the water to a boil. Reduce the heat. Add the ginger, cranberries, figs, brown sugar and rosemary. Cook until the cranberries pop and the water is reduced to a jam-like consistency.
5. Add the papaya and coconut to the saucepan. Cook an additional 3 to 4 minutes to heat.
6. Served immediately or refrigerate covered and reheat to top veggies.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition