Naturally sweetened cranberry sauce 1


Today I made cranberry sauce without the traditional sugar. I made one batch using agave nectar, and another using maple syrup.

I used 1 lb cranberries, 1 cup OJ, and 1 cup sweetener. For the agave nectar I put a little less than a cup, and for the maple syrup a little over a cup.

Bring to a boil, then simmer for about 7-10 minutes until all the cranberries have popped. Super easy! They’re still warm, but boy are they yummy and they look delish, too! I will freeze them for now, and thaw a day or so before Thanksgiving.

I did make one recipe’s worth of agave nectar, and two of maple syrup because I think the maple syrup one will taste better. I figured we usually go through three cans of the stuff for a normal family Thanksgiving, so I’d make three batches. However, the batches are like the size of two cans! So we’ll have LOADS of cranberry sauce this year.

The good thing is I read you can put it on sandwiches with peanut butter, put it on ice cream, use it on top of other meats, and otherwise enjoy it.

An aluminum pot filled with red liquid with burst cranberries.  This batch is the agave nectar batch, so it is smaller and the liquid has a more reddish appearance.
An aluminum pot filled with red liquid with burst cranberries. This batch is the agave nectar batch, so it is smaller and the liquid has a more reddish appearance.
This is the maple syrup batch, and the liquid is more brown in color.  The berries also look more popped, even though this batch cooked a few minutes less than the agave nectar batch.
This is the maple syrup batch, and the liquid is more brown in color. The berries also look more popped, even though this batch cooked a few minutes less than the agave nectar batch.

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