An Allergen-Free Holiday - Cranberry Sauce

Cranberry sauce isn’t necessarily a problem for the food-allergic – you can find canned whole cranberry sauce and jellied cranberry sauce that works for most of the food-allergic. However, if you want a cranberry sauce without high-fructose corn syrup – or made with organic cranberries, you are much better off if you make your own.

I’ve been making cranberry sauce for years, and it’s about the simplest thing you can make. Oh, and it is soooooo much better than those cranberry jellies.

Cranberry Sauce

Ingredients:

2 cups fresh cranberries, washed and strained
1 cup orange juice
1 cup chopped pineapple
2 tbsp light agave nectar

Directions:

1. Bring cranberries and orange juice to a boil in medium saucepan over high heat.
2. Reduce heat to med-high and boil until cranberries begin to pop open (3-4 minutes).
3. Add pineapple chunks.
4. Reduce heat to low and simmer until sauce starts to thicken (about 10 minutes).
5. Add agave nectar and continue simmering another 2-3 minutes.
6. Let cool.
7. Transfer to serving bowl and refrigerate until ready to serve.

Tips:

Leftover cranberry sauce makes a great jam or spread.

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The Allergen-Free Holiday Cookbook is available at Smashwords. Download it for free with coupon code “AA48Y”. If you like it, I’d appreciate it if you post a review on Smashwords!