Healthy Recipe – Cranberry Sauce with Agave Nectar

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!!

About Jenna Ferraiolo

Jenna is a CA state licensed Acupuncturist (L.Ac.) and a nationally certified Diplomat of Oriental Medicine (Dipl. O.M.). She graduated Summa Cum Laude with her bachelor's in Fitness and Cardiac Rehabilitation/Exercise Science from Ithaca College in New York. After graduation Jenna worked as a Medical Assistant in a Cardiology practice in Hartford, CT. Looking for a more integrative approach to health care, she then went on to obtain her Masters from Pacific College of Oriental Medicine (PCOM). During her time at PCOM, she worked with HIV/AIDS patients at UCSD’s Owen Clinic and also with NCAA athletes at the UCSD campus. In 2006 she had the opportunity to travel to Beijing, China to study in several area hospitals with Traditional Chinese Medical Doctors. In 2008, Jenna had another amazing opportunity and was able to travel to Uganda to volunteer with the PanAfrican Acupuncture Project. While there, she trained both Traditional health care workers and hospital nurses on how to utilize Acupuncture to help treat the symptomology of HIV/AIDS, TB, and Malaria. She also traveled to refugee camps at the southern border of Uganda to treat refugees from several neighboring African countries. Immediately after graduation, Jenna worked with Neuro Acupuncture Associates in Carlsbad, CA inside of an internationally-renowned, non-profit Spinal Cord Injury Rehabilitation center for 2 years. In December 2010, she moved to Northern California and co-founded Earth and Air Wellness in Walnut Creek. Jenna is committed to educating her clients on the many benefits of using natural methods to obtain optimal health. In all aspects of her life, she tries to live by example by eating a nutritious, well-rounded organic diet and getting regular exercise including yoga. Since having her first child in 2010 and seeing the positive impact it has had on her daughter, she has gained an interest in treating pediatric patients with TCM.
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