A Delicious NEW Cranberry Sauce Recipe for the Holidays

Updated: Nov 15, 2019





I have an amazing recipe today that will become a keeper for the holidays.

It’s a healthier take on cranberry sauce. Don’t be surprised if you end up using it at other times of the year!


It’s great to accompany almost any meat or stuffing… and who doesn't love stuffing and cranberry sauce?!


This thick cranberry sauce is almost a marmalade texture and takes less than 30 minutes to make. Plus, it can be made several days ahead of time and stored covered in the fridge.


I chose coconut sugar for this recipe because it’s lower in fructose. You also could add maple syrup (start with ¼ cup and add more to taste) or, you can add dates. Simply soak 5-6 dates in hot water, and then chop them up before adding them to the pan.


Holiday Cranberry-Pineapple Jelly


● ½ cup (100 g) coconut sugar (or maple syrup or chopped soaked dates)

● 1 cup (230 g) water

● ½ cup (110 g) crushed pineapple

● 2 tbsp pineapple juice

● ¼ tsp ground cinnamon

● ⅛ tsp freshly grated nutmeg

● ½ cup (95 g) dried tart cherries

● 1 12-ounce (350 g) package fresh or frozen cranberries

● ⅔ cup (85 g) chopped walnuts, toasted

● ½ tsp freshly grated orange or lemon zest


Combine your sugar (coconut sugar, maple syrup, or chopped dates) with the water, pineapple and pineapple juice, cinnamon and nutmeg in a medium saucepan.

Bring to a boil. Add cherries and cook for 2-3 minutes, until they start to soften.

Next, stir in cranberries and return to a boil. Lower the heat and simmer for about 10-12 minutes, until cranberries begin popping.


Carefully taste for sweetness, and adjust if necessary. Remove from the heat.

Meanwhile, heat a small skillet over medium-low heat. Add walnuts and toast them for 2-3 minutes, until they begin to turn light brown. Remove from heat and set aside.


When the cranberry sauce is done, stir in walnuts and orange zest. Let the mixture cool – it will thicken.


Serve the sauce either at room temperature or chilled. This keeps for 3 days in the refrigerator.


This is so much better (and better for you!) than canned cranberry sauce. Feel free to adjust the flavor to your tastes.


Thanks for reading and SimplyBE!

-BJ

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