Cranberry sauce is one of my favorite side dishes on Thanksgiving. Unfortunately, the kinds you find canned in the grocery store are highly processed with white sugar and high fructose corn syrup. Last year I decided to make my own healthier version and was amazed at how simple it was! Not to add – much tastier! Since cranberries are so sour, you do need to add a sweetener. The agave nectar used in this recipe is a great alternative to sugar.
Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener. It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed and natural sweeteners. Agave nectar’s low glycemic index makes it suitable for some individuals on low-carb or diabetic diets.
- 1 12 ounce bag fresh, whole organic cranberries
- 2/3 cup agave nectar
- 1/3 cup 100% orange juice
- 1 cinnamon stick
makes 2 cups
1. Rinse cranberries and put in medium saucepan. Add agave nectar, orange juice, and cinnamon stick.
2. Bring cranberry mixture to a boil, reduce heat to a low simmer and cook, stirring often for 15-20 minutes, until cranberries have broken down and mixture is syrupy.
3. Remove and discard cinnamon stick. If you like smooth cranberry sauce, place the mixture in a food processor or blender and blend until smooth. If you like chunky sauce, leave as is.
4. Cool and store the cranberry sauce in the refrigerator until ready to serve. ENJOY!!