Cranberry sauce is, perhaps, my favorite holiday treat. I love its sourness. I also really like the way the berries pop under the heat of cooking. We’ve relegated white sugar to no man’s land in our kitchen “except for brewing kombuchaa” so I’m always looking for a good sweetener for those rare times we need something just a little bit sweet. This recipe is on the high endâ€“coming in at around $1.48 per serving but for an occasional holiday treat a splurge is in order. The recipe yields about 8 servings.
cranberry sauce with agave nectar
By November 24, 2007Published:
Updated: I no longer recommend agave nectar. See why in my post on the dangers of agave.
- 2 Pints Organic Cranberries
- 1 Cup Organic Apple Cider
- 3/4 Cup Organic Agave Nectar
- 2-3 Strips of Organic Orange Peel
- Rinse and sort your berries. Toss the soft, wrinkled or ugly berries. Then put the cranberries in a saucepan with the strips or orange peel.
- Pour about 1 cup apple cider into the saucepan.
- Then follow it with the agave nectar. Put the lid on and cook over medium low heat.
- Now, sit back and enjoy the funny sound of the berries popping. Stir the sauce occasionally with a wooden spoon. Why wooden? Cause I really like wooden spoons. Pull it of the heat when it’s reached the consistency you prefer, knowing of course that it will thicken as it cools. Enjoy!