Clean Eating Cranberry Sauce
This is, hands down, the BEST cranberry sauce I’ve ever had. And it’s so clean you’ll hardly believe it. I mean really, it puts the stuff with refined sugar in it to shame. I’m so excited to share this recipe with you today!
And did I mention it’s easy to make? Yep! It’s an “all-in-one-pot” dish. So grab that pot, and lets get started.
Clean Eating Cranberry Sauce
(Makes approximately 1 – 1/4 cups)
Ingredients
12 oz. bag of fresh cranberries (approx. 3 1/4 cups)
1/2 cup agave
1 cinnamon stick
zest of one large orange
1 cup distilled water
Directions
Okay. You ready for this? Brace yourself….
Step 1 – Put everything in a pot, cover and turn your stove on.
Phew! That was tough, wasn’t it? I know I broke a sweat with all that hard work. Did you? LOL
Seriously, that’s pretty much it. Cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end.
Allow this to cool before you eat some. Trust me. I learned the hard way. It really burns right out of the pot! (I have no patience when it comes to good food!)
Eat and Enjoy!
Munchkin Helpers:
If you have little ones, here’s how they can help (With close supervision, of course).
This recipe goes so quick, you may not require any help. But if the little ones are insistent, let them add the ingredients to the cold pot.
Nutritional Content
1 serving = 2 Tbsp.
Calories: 63
Total Fat: 0 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 1 mg
Carbohydrates: 17 gm
Dietary fiber: 2 gm
Sugars: 0 gm
Protein: 7 gm
Estimated Glycemic Load: 22
The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C.
The bad: A large portion of the calories in this food come from sugars.
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).
4 comments
What’s the scoop on agave syrup? I googled it and got some conflicting info. It seems to be high in fructose, low in glucose. My understanding is that honey is as well. Now 30-35 years ago honey was being hyped as good for diabetics to eat because of the fructose/glucose ratio. But high fructose corn syrup has turned out to be a really bad thing for those of us at risk for metabolic syndrome/pre-diabetes/type 2 diabetes. So how is this different?
Hi Jodi,
Agave is definitely a clean food like honey. What I like about agave is that it is low on the glycemic index. Which means it has far less of an impact on the blood sugar than honey. I’ve also found that it has less of everything else too. Fat, carbs, and calories. While I do still use honey on occasion, I find that agave does everything I need it to do without causing my blood sugar to spike badly.
That said, you still have to eat it in moderation.
Hope that helps,
Tiffany
I wonder how it would be if you just skipped adding any sweetener and used the juice and pulp from that orange you just zested.
I also wonder if it would work instead of the canned stuff in the tomatoless catsup I make for the big man of the house. I cut the sugar way back from the recipe I found online and left out the corn syrup altogether. But there is still quite a bit in the brand cranberry jelly. Seems to me the nearer things are to the way God made them, the better they are for us.
I guess I need to do more research. I’m still not convinced any other sweetener is better for us than minimally processed organic sugar in moderation, of course.
Agave is a natural sweetener. It’s taken from the agave plant.
I tried making it without the agave and it was just to tart for my tastes. But you could certainly try it. Maybe if you used frozen concentrate instead of prepared juice?
Let me know how it turns out for you!
Tiffany
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