It’s easy to make your own fresh cranberry sauce with just a few ingredients. This version has much less sugar than what you would find in a can. Give it a try. If you don’t think you’ll use all of the cranberries, cut the recipe in half and use the berries in a muffin or loaf.
3/4 cup water or orange juice (use less sugar if using the juice)
1/3 c organic white sugar or sucanat
1/3 c agave nectar (optionally use honey or all sugar)
4 cups (1 12-oz package) fresh or frozen cranberries, rinsed
Optional ingredients: 1/2 cup toasted pecans or walnuts, chopped; orange zest from 1/2 of an orange; 3/4 cup of raisins or currants; or 1/4 teaspoon of cinnamon, nutmeg, or allspice.
- Place water, sugar and agave nectar in a small to medium saucepan over medium heat. Bring to a boil, stirring to dissolve sugar.
- Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. At the end, add any of the optional ingredients.
- Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Makes 2 1/4 cups; general serving size is about 1/4 cup.
Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: Amy Fothergill
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner