For those who wanted to try a healthier version of cranberry sauce, I guarantee it’s the best you’ve ever had. Even if you think you hate cranberries – this is worth trying. For me, cranberries epitomize fall fruits. “Cranberry Sauce,” that gelatinized canned goo that you buy at the store is insulting to our senses. This version uses whole foods and keeps them recognizable!
I’ve been making this version of cranberry sauce for about 12 years, originally I started with white sugar, then moved to a more paleo-ish sweetener; using grade b maple syrup. This can also be made omitting any sweetener and relying on just the clove and cinnamon to tone down the tartness of the berry. Also, if you use canned pineapple in fruit juice, the juice would act as a natural sweetener. Another option would be to omit the syrup and add a few drops of liquid, organic stevia to taste, remembering that a little goes a very long way!
But, here is exactly how I make it in my house:
2 bags of fresh cranberries (6 cups)
1/2 cup of pure grade b maple syrup
1 cup of water
1 orange or 4 small tangerines chopped (seeds of orange removed, retain some of the orange zest)
1/4 tsp ground cloves
1/2 cup of pineapple
1/2 cup of chopped walnuts (or pecans)
1/2 tsp ground cinnamon
1. Boil water, add cranberries, oranges, cloves and maple syrup – simmer and stir until all the cranberries have popped.
2. Add pineapple (use hand-held immersion blender to quickly cut fruits into smaller pieces, leaving it somewhat chunky but so that the oranges and pineapple pieces are well incorporated with the cranberries.
3. Add cinnamon and walnuts or pecans and stir to incorporate
4. cool and serve
BTW, I make enough of this to freeze and I use it to top homemade vanilla coconut milk ice cream!