Homemade Cranberry Sauce
Just 3 ingredients make this healthy, sugar-free homemade cranberry sauce recipe. The perfect compliment to your holiday feast. Gluten-free, vegan, paleo, and Whole30.
Servings 3 1/2 cups
Calories 40kcal
Ingredients
- 1 12-ounce bag whole cranberries
- 1 20-ounce can crushed pineapple *
- 1 small apple, finely diced (about 150 grams)
- sweetener of choice (optional)**
Instructions
- Cook cranberries and pineapple. Add cranberries and canned pineapple (with its juices) to a medium saucepan over medium-low heat. Bring to a low simmer and cook for 20 minutes, stirring occasionally, until broken down and most of the berries have burst. Be careful it doesn't burn.
- Cook apple. Add apple to the pot, stir to combine, and cook for another 15-20 minutes until softened and combined. Consistency should be a thick chutney. If you are adding a sweetener, add it when you add the apples.
- Enjoy! Serve it up with your favorite holiday dishes and enjoy! Store in a glass jar in the refrigerator for 2-3 weeks.
Notes
*if using fresh, use 2 cups finely diced (300 grams). I suggest using canned though as it breaks down easier and adds some juice to help the cranberries cook down.
**this recipe can be pretty tart for some. If you like things on the sweeter side, add one of the sweeteners I suggest below. Add it when you add the apple.
- maple syrup
- honey
- date paste - homemade or store-bought
- coconut sugar or white sugar
- fruit juice - apple juice or orange juice would be great!
Nutrition
Serving: 1serving (1/4 cup) | Calories: 40kcal | Carbohydrates: 10.4g | Protein: 0.5g | Sodium: 0.6mg | Potassium: 80mg | Fiber: 1.5g | Sugar: 7.5g | Vitamin A: 1.1IU | Vitamin C: 7.9mg | Calcium: 2.6mg | Iron: 0.3mg