planning a thin thanksgiving: agave cranberry sauce with apple and spices.


Making your own cranberry sauce is a great way to infuse your thanksgiving meal with personality, and it’s also a great way to cut some of your thanksgiving sugar intake.  There’s no reason not to make your own cranberry sauce; it takes all of 20 minutes and your home will smell amazing as guests start arriving!


Using agave nectar (a natural sweetener from the agave plant) instead of sugar allows you to cut the sugar in cranberry sauce by about half.  That’s because agave nectar tastes sweeter than sugar, even though it’s lower on the glycemic index.  Adding apples and some orange juice not only makes the flavor/texture more interesting, but it introduces natural sugars that help flavor the sauce.  As you may already know, I love adding rosemary to sweet dishes, so I couldn’t help myself here and added a bit of fresh chopped rosemary.  I love love love the taste.  I also added some cinnamon which makes the sauce smell amazing.  You could add any spices you like – nutmeg or ginger would be great!

Agave Cranberry Sauce with Apple and Spices

1 12 oz. package cranberries      
1/2 cup agave nectar
1 sweet apple, peeled, cored, and finely diced
1/4 cup orange juice
1/2 cup water
1/2 tsp. orange zest
1/2 tsp. cinnamon
1 tsp. fresh chopped rosemary

Combine all ingredients in a pot and bring to a boil over medium heat, stirring often.  The cranberries will pop and become tender.  Continue cooking over medium heat about 15-17 minutes, until the sauce is thick and cranberries are almost completely dissolved.  Transfer to a bowl/serving dish and refrigerate for at least 45 minutes before serving.  



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